|For the meatballs|
|Soft breadcrumbs||1 Ounce (25 Grams)|
|Minced beef/Lamb||1 Pound (450 Grams)|
|Chilli powder||1⁄2 Teaspoon|
|Flour||1 Teaspoon (Leveled)|
|For the tomato sauce|
|Tomatoes||1 Pound (450 Grams)|
|Dessert apple||1 Small|
|Water||1⁄2 Pint (300 Milliliter)|
|Tomato puree||1 Tablespoon|
|Brown sugar||1 Tablespoon|
|Chilli powder||1 Pinch|
|Freshly ground black pepper||To Taste|
To make the meatballs, put the breadcrumbs into a basin, add the yogurt or milk, stir well and leave to stand while you prepare the other ingredients.
Peel and finely chop the onion.
Heat the oil in a pan, add the onion and cook for 5 minutes.
Blend in the beef or lamb, the softened breadcrumbs and any liquid that might be left, together with the chilli powder and seasoning.
Flour your fingers and form the mixture into small balls, about the size of a walnut.
Dust these with flour and leave in the refrigerator while you prepare the sauce.
To make the sauce, skin and chop the tomatoes.
Peel and finely chop or grate the onion and apple.
Heat the oil in a large frying pan and cook the onion and apple for 5 minutes, then add the tomatoes and the remainder of the ingredients for the sauce.
Stir well to blend, then allow the sauce to simmer gently for 2 or 3 minutes.
Add the meatballs and cook for 15 minutes, turning them over from time to time.
The balls become coated with the sauce, which thickens during cooking.
Serve with noodles or other pasta or cooked rice or boiled potatoes and a green salad or firm vegetable, such as carrots.