Preparation time: 30 minutes Cooking time: 1 hour Ingredients
2 garlic cloves
1 can chopped tomatoes
400g of field&flower
1 small white onion
A handful of parsley
100ml of field&flower chicken stock or beef stock
2 fresh tomatoes
3 TBSP of butter
Sea salt and pepper
1.Dice the onion and parsley into very small pieces. Put the meat with the egg, onion, parsley, a pinch of sea salt and a good grind of pepper.
2.Mix with hands and form into meatballs. Heat the butter in a pan on a medium heat and brown the balls very slightly. Pour the leftover oil and meat sauce into a roasting tray, and in the meatballs, poor over the stock, a pinch of salt and then chopped tomatoes (evenly).
3.Chop up the fresh tomatoes roughly and wedge in-between the meatballs. Cover with foil and cook for 45 minutes, then take the foil off and continue to cook for 10 minutes.
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