ITALIAN MEATBALLS

INGREDIENTS

FOR THE SAUCE

1.5kg tin of Italian Pamadora tomatoes
a good glug of olive oil
salt to taste
cracked black pepper to taste
stevia or sweetener of choice to taste
fresh garlic cloves chopped
1 tbls oregano
1 onion chopped

FOR THE MEATBALLS

3 free range chicken breasts
low carb breadcrumbs
a little milk
1 tsp basil
1 tsp oregano
salt
cracked black pepper
1 egg
red pepper flakes
garlic powder
1 tsp Dijon mustard
a handful of grated pecorino/parmigiana

METHOD

FOR THE SAUCE

Sauté the onions and garlic in olive oil. Add the oregano, pepper, salt and sweetener. Mix. Add the tomatoes and stir well. Add a few good glugs of olive oil. Mix again. Simmer for three hours. Remove from the stove and purée with a stick blender.

FOR THE MEATBALLS

Mix the breadcrumbs with a little milk. Put the chicken breasts in a food processor and make the chicken mince. Put the mince into a bowl and add the rest of the ingredients. Mix properly. Form little meatballs and bake on 200° C for 10 minutes.

ASSEMBLING

Place some meatballs in a small cast iron skillet. Pour some Napoletana sauce over the meatballs. Sprinkle with grated mozzarella and then sprinkle some finely grated parmigiana over the mozzarella. Bake om high for a few minutes and then turn on the grill until the cheese is bubbling and slightly brown.

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