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Meatballs with sweet tomato sauce

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HERE'S HOW WE MAKE IT

To make our meatballs, we use a classic Italian blend of pork and veal mix, perked up with flavourings like lemon zest, parsley, thyme and garlic and onion. A bit of ricotta in the mixture keeps them soft and we use egg but no breadcrumbs to bind.

After hand-rolling them, we roast them in the oven to keep things lean, then simmer them in a sweet, slow-cooked tomato sauce. 

INGREDIENTS

Pork and veal mince, ricotta, egg, lemon zest, thyme, onion, nutmeg, garlic, parsley, olive oil, tomatoes, salt.

ALLERGENS

CONTAINS:
Dairy, Egg.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Shellfish, Fish, Sesame, Soy, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

 SMALLLARGE
ENERGY2184.5kj4369.1kj
PROTEIN56.9g

113.8g

FAT TOTAL23.7g47.4g
- SATURATED8.7g17.4g
CARBS18.4g36.9g
- SUGARS17.4g34.8g
SODIUM2361.8mg4723.6mg

SIZES

Small:
Serves 1 (hungry!)-2 adults with accompaniments
Large:
Serves 3-4 adults with accompaniments

GOES WITH

Serve with pasta, polenta or gnocchi, some basil or parsley and lashings of grated Parmesan.

LOW CARB: Serve over a big pile of salad or spiralized zucchini. We like to toss our zucchini noodles in a frying pan with olive oil and salt - lots of recipes call for blanching them but we find that it makes them sad and soggy.

PREP, COOK AND SERVE

Frozen product. Once defrosted, reheat and consume within 48 hours.

Defrost fully before reheating. Empty into a saucepan or microwave-safe container and reheat gently, stirring occasionally, till piping hot.

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