Spanish Meatballs

Ingredients

• 500g organic lean minced beef

• 1 large organic or free range egg

• 2 400g tins of chopped tomatoes
• 2 organic gluten free beef stock cubes

• 1 litre of boiling water

• selection of dried mixed herbs
• 1 white onion, finely sliced
 ( or equivalent in spring onions)
• 1 garlic clove, finely sliced,
• extra virgin olive oil or coconut oil,
• salt and ground black pepper 

Method

1.  Mix the mince with the egg and half the onion chopped. Season with 1 stock cube and black pepper.
2. Roll the mixture with your hands into ping pong sized balls and fry in oil until almost cooked (the meatballs can still be slightly pink in middle as they are going to simmer in the sauce).
3. 
   
   
4. Be sure to turn them around now and again so they cook evenly.
5. Take the meatballs out and put them on a plate to rest.
6. Drain all but 1 tablespoon of oil in the pan, retaining the bits of meat that are left in the bottom of the pan.
7. Add the rest of the chopped onion and some finally chopped 
garlic and sauté for a further 2 minutes until golden.
8. Add the 2 tins of chopped tomatoes and a good sprinkling of 
mixed herbs.
9. Add in the water and crumble in the final stock cube.
10. Season 
with salt and pepper if required.
11. Simmer for about 10-15 minutes until the sauce thickens a little.
12. Add the meatballs and mix them well with the tomato sauce.
13. 
    
    
14. Let 
them cook for another couple of minutes.

Serve with steamed green vegetables