Why did Bethany make this dish?
I made this dish because my Nan has recently gone to Italy and she brought back different types of pasta.
How to make Italian Meatballs In A Chunky Tomato Sauce
To make the meatballs, add all the ingredients apart from the oil and mix (with clean hands) until all ingredients are evenly mixed in.
Then shape the mixture into 24 walnut sized balls. Pour oil into a non-stick frying pan and fry the meat balls over medium heat for 5 minutes. Keep turning the meatballs until lightly browned and transfer to a plate.
To make the sauce add oil to a non-stick saucepan add the onion and fry for 4 minutes, stirring regularly. Then add the garlic and fry for 1 minute.
Tip in the tomatoes and water and bring to a gentle simmer. Add the meatballs and cover to simmer in the sauce for 20 minutes, stirring occasionally. After this remove the lid and leave to simmer gently for 15-20 minutes or until sauce thickens.
Stir often and add extra water if the sauce reduces too quickly. Serve hot with your favourite pasta or freshly cooked vegetables.