Saucy Deviled Meatballs
|Minced beef||500 Gram|
|Brown onion||150 Gram, finely chopped (1 Medium Sized)|
|Stale breadcrumbs||140 Gram (2 Cups)|
|Egg||1 , beaten lightly|
|Tomato sauce||2 Tablespoon|
|Worcestershire sauce||2 Tablespoon|
|Vegetable oil||2 Tablespoon|
|Canned tomatoes||820 Gram (2 Cans, 410 Gram Each)|
|Beef stock||125 Milliliter (1/2 Cup)|
|Tomato sauce||1 Tablespoon (Extra Required)|
|Worcestershire sauce||1 Teaspoon (Extra Required)|
|Finely chopped fresh flat leaf parsley||1 Tablespoon|
1. Combine mince, onion, breadcrumbs, egg and sauces in large bowl. Shape mixture into 20 balls.
2. Heat oil in large saucepan; cook meatballs, stirring occasionally, until browned all over.
3. Add undrained crushed tomatoes, stock, extra sauces and sugar. Simmer, uncovered, about 5 minutes or until meatballs are cooked through; stir through parsley.
4. Meanwhile, add pasta to large saucepan of boiling water. Boil, uncovered, until pasta is just tender; drain. Serve meatballs and sauce over pasta.