1. Using a large mixing bowl- add the minced chicken or beef, the egg, cheese, parsley, garlic, salt and pepper. 2. Add the crumbed fresh bread and milk and mix until well combined. You can use a food processor to just add the bread and milk and process until well mixed. 3. Add the bread/milk mixture to the chicken or beef mix. Combine well. 4. Refrigerate the meatball mixture for 30 minutes. 5. Using damp hands, shape the meatball mixture into about 25 small balls. 6. Fry the meatballs using a medium heat and then drain them on absorbent kitchen paper. I like to pan-fry mine. 7. Meanwhile, heat the olive oil and cook the shallots for about 1 minute. Add the tomato puree and bring to the boil. Add the meatballs and simmer for 25-30 minutes. Stir occassionally. 8. Serve hot with some cooked pasta. ---------------------------------------------------------------------------
Nutrition
Ingredients
