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For the meatballs:
For the tomato sauce:
Mix the mince with the eggs, onion, garlic and breadcrumbs. Season with nutmeg, paprika powder and salt.
Roll into medium-sized balls, and fry over a medium heat until golden brown.
Add the onion, stock, tomatoes and red wine. Season to taste with thyme.
Add one more clove of garlic in the end, leave to simmer until you’re left with a nice sauce. Done!
Best in Test
Rugged Non-Stick Coating
25% extra Frying surface