Meatballs in Tomatoes and Cream
For the Sauce
4 medium tomatoes, finely chopped
1 white onion, finely chopped
1 small pack tomato sauce
2 large cloves of garlic, minced
2 tbsps water
salt and pepper to taste
1/4 cup milk/cream
Saute onion and garlic in oil until golden.
Add the chopped tomatoes, tomato sauce and water.
Stir the milk/cream in.
Simmer over a medium-low heat for 20 minutes until it forms a thick sauce.
For the Meatballs
1lb ground beef
1/2 large white onion, finely chopped
1 egg, beaten
1/4 cup bread crumbs
1/4 cup of flour
1/4 cup or grated cheese (any cheese you like or have)
1/2 tsp salt
1 tsp black pepper
If you have time, cover and chill them in the fridge for 30 minutes. If not then cook them straight away but be warned – chilling makes them hold together better.
Deep fry until golden.
Serve with sauce over rice or pasta.