Fresh Herb Meatballs

Make sauce first. The longer it has to simmer, the better the flavours will be. Heat a splash of olive oil and gently fry onion and garlic together until onion is clear and soft. Add remaining sauce ingredients and bring to a gentle boil. Turn heat down a tad and simmer gently, uncovered, for at least 10 minutes until sauce has thickened.

While sauce is simmering, thoroughly mix all ingredients for meatballs in a large bowl. Once thoroughly blended, shape each meatball from a tablespoon of mixture. If you find the mixture is too wet, sprinkle over a tablespoon of flour, add a pinch of salt, then mix well.

Heat a splash of olive oil in a large frying-pan. Cook meatballs in groups so they can be easily turned until browned all over. Keep the cooked meatballs warm until they are all done.

If you want to freeze them, let them cool, and then place on a tray you can fit in your freezer. Once frozen, put them in a container or freezer bag, label with date, and return to freezer.

Serve piled high on lightly toasted ciabatta that you have drizzled and grilled with garlic-infused olive oil, or eat on their own topped with tomato sauce.

^{Copyright Notice
An extract from Minced with photography by Alan Gillard. Published by Penguin Group NZ. Copyright © Sue Hamilton and Dana Alexander, 2010. RRP $35.00. Available at all good booksellers nationwide.}