Ingredients, serves 2. Easy to add to, to make more.
For meatballs
Sm pack mince beef (350g),
1/2 finely chopped onion,
2 Finely chopped garlic cloves,
1/2 Sm bunch finely chopped parsley,
2 table spoons grated parmesan,
2 tea spoons of Salt and 1 of pepper.
For Tomato sauce
1/2 finely chopped onion,
1 finely chopped garlic clove,
1/2 Sm bunch finely chopped parsley,
Small carton tomato sauce.
Salt
For garlic bread
Piece French style baguette,
Butter,
1 finely chopped garlic clove,
Prepare your wingman kitchen, fire it up and get the pan nice and hot.
For this recipe we will need a zip loc style bag to mix the meatballs ingredients in and also some latex gloves to avoid handling raw meat. You will also need some tin foil to wrap the garlic bread in.
1. To make the meatballs add all ingredients into a zip lock plastic bag, squish all the ingredients about inside the bag until evenly mixed. Place the meatballs around the edge of the skillet once they are formed.
2. Cook the meatballs evenly by turning every couple of minutes.
3. Once the meatballs are about 1/2 cooked (10 mins) spread them to the cooler edges of the skillet.
4. Make the sauce, with the meatballs around the edge of the pan, place the chopped onion in the middle of the pan and fry till soft. Once soft add in the garlic and fry for a further minute. Next add the tomato sauce straight to the pan and stir into the onions. Then stir the meatballs into the sauce, adding salt and parsley to taste.
5. For the garlic bread cut off a long fat slice of baguette. Butter the bread and sprinkle some finely chopped garlic on top. Wrap with foil and heat directly in the fire for a couple of minutes on each side.
6. Enjoy. Add more parmesan and parsley over the top if you have any left.
