• To make the meatballs, mix the ingredients in a bowl and shape them into bite-sized balls. Refrigerate them while you cook the sauce.
  500 grams extra lean beef mince, 3 fresh garlic cloves (minced or chopped), handful fresh Italian parsley roughly chopped, 1/4 cup breadcrumbs, 1 egg, 1/2 tsp fennel spice, 1 tsp fine sea salt, 1/2 tsp black pepper
• Cook onions and garlic in oil, pour in tomatoes and (a swirl of water from the tomato can, about 1/4 cup), then add seasoning.
  canola oil (for frying the meatballs), 2 cans peeled tomatoes (340 grams each), 1 red chopped onion (small), 2 fresh garlic cloves chopped
• Cook the sauce on low heat for 30 minutes. Fry the meatballs separately.
• Add the salt, pepper, half the parsley and cook low heat for 30 minutes.
  1/2 tsp salt & pepper
• While the sauce cooks on low heat prepare to fry the meatballs.

Fry the meatballs

• To cook meatballs, take them out of the fridge, fry them in canola oil until golden brown, and drain on kitchen paper.
  2 tbsps olive oil (for frying onions and garlic)
• Add them to the sauce and let cook for 15 minutes.
• Add parsley 5 minutes before sauce is done.
  fresh parsley
• Serve with pasta or as desired.