Meatballs in Tomato Sauce

Yield: 4

Ingredients:

• 8 oz. dried, or 12 oz. fresh egg noodles

For the meat balls

• 1 lb. ground lean beef or lamb

• 2 level tsp. of dried herbs

• 1 egg

• 1 Tbsp. of flour

• cooking oil, preferably olive oil

For the tomato sauce

• 1 onion

• 1 clove garlic

• 14 ½ oz. can of chopped tomatoes

• 1 Tbsp. of fresh chopped basil

• 1 Tbsp. of tomato puree

• salt and ground black pepper

Instructions:

1. Put the meat into a bowl and break it up with a fork. Crack the egg into a cup then add it, along with the mixed herbs and flour.

2. Wash your hands. Pick up some of the mixture and shape in into a ball, about the size of a table tennis ball. Make 15 more.

3. Heat three Tbsp. of oil in a frying pan and add eight meatballs. Turn them often, until they are brown all over.

4. Put a paper towel onto a plate and put the browned meatballs onto it. Brown the other eight meatballs and put them on the plate.

5. Chop the onion and peel and crush the garlic. Heat a Tbsp. of oil in a saucepan and fry them until they are soft.

6. Add the tomatoes, basil, puree and salt and pepper. Let it boil, then turn down the heat and bubble it gently for ten minutes.

7. Add the meatballs. Put a lid onto the pan and leave the sauce to bubble gently for 20 minutes, stirring occasionally.

8. While the meatballs are cooking, half-fill a pan with water and bring it to the boil. Add a Tbsp. of oil to the water.

9. Add the noodles, let the water boil again, then simmer for the time it says on their package. Drain and serve with the meatballs.

---

Nutrition Facts:

Calories: 316

Total Fat: 12 g

Total Carbohydrate: 15 g

Protein: 31 g

Equivalents: 4 Proteins and 1 Starch