"On Top Of Old Smokey..."

Meatballs to me are a curious invention. We didn't generally eat them when I was growing up and I don't think I have ever eaten them at a restaurant, therefore I was eager to find out how my own meatballs would turn out sans breadcrumbs and beaten egg.

Well, even if I do say so myself, I was very impressed with my meatballs (not that I have a frame of reference to compare them to, but I do know what I like and I liked these meatballs - a lot!) :)

Meatballs in Tomato Sauce with Basmati Rice:

(Serves 4)

Perfection is eating the unknown with massive enjoyment.

Ingredients:


For the Meatballs:

• 500g Mince
• Half a Large Onion, Finely Chopped
• 2 Tablespoons of Egg Replacement for Binding or Corn Starch
• 2 Tablespoons of Dried Mixed Herbs
• 2 Tablespoons of Dried Mint
• 2 Tablespoons of Paprika
• A Good Squeeze of Vital Soya Sauce*
• A Good Shake of Herbal Salt
• A Teaspoon of Xylitol

 * May contain traces of gluten. Bragg Liquid Aminos is yeast and gluten free and can be bought at most health shops.

For the Sauce:

• A Tin of Whole Tomatoes
• The Other Half of a Large Onion, Finely Chopped
• A Squeeze of Vital Soya Sauce
• 2 Tablespoons of Dried Mixed Herbs
• A Tablespoon of Dried Mint
• A Tablespoon of Xylitol
• A Shake of Herbal Salt
• A Grind or 2 of Black Pepper
• A Tablespoon of Avo Oil or Olive Oil

Directions:

• Turn oven on to 200 degrees Celsius
• Mix all meatball ingredients together
• Roll mixture into balls
• And place on baking tray covered in tin foil
• This procedure should take about 20 minutes
• Cook in the oven for 20 - 30 minutes until browned

• Put the basmati rice onto boil, following the directions on the packet
• Start the sauce by frying the onion in the oil with a sprinkle of salt, until translucent
• Add the tomatoes to the onion along with the rest of the sauce ingredients
• Simmer for about 15 minutes to allow the flavours to intensify
• Add the meatballs to the sauce
• Serve with the basmati rice