Chef Tjaart shared his Homemade meat balls recipe with Saturday Breakfast

Ingredients

2 cloves     garlic, sliced

2 tsp          rosemary, chopped

1 tsp           thyme, chopped

1/4 cup      parsley, chopped plus extra to serve

600 g         beef mince

1/2 tsp       dried chilli flakes

2 tbsp        tomato puree

1                 egg

                   Olive oil

1                  onion, finely diced

2 tsp           red wine vinegar

1 tsp            brown sugar

1 tin            whole peeled tomato

4 tbsp         tomato puree

80 g            Parmesan, grated

Method

• In a mixing bowl combine the garlic, rosemary, thyme and parsley
  
• To the bowl add the beef mince, chilli flakes, tomato puree and the egg
  
• Mix well with your hands
  
• Roll into 3cm balls and chill for 30 minutes
  
• Preheat your oven to 180°C
  
• Heat a dash of oil in a pan over a medium-high heat
  
• In batches, cook the meatballs for 4-5 minutes until well browned
  
• Place on a baking tray and drizzle with more olive oil
  
• Bake for 10 minutes or until the meatballs are cooked through
  
• Place a saucepan over a high heat and add a dash of olive oil
  
• Fry the onions until translucent and season with salt and pepper
  
• Add the vinegar, brown sugar and stir to combine
  
• Add the tinned tomatoes and tomato puree
  
• Bring to the boil, turn down the heat and simmer 10 minutes
  
• Season, then place the meatballs in the sauce and warm through
  
• Serve with grated Parmesan cheese on top and some warm ciabatta on the side