The addition of the wholemeal bread crumbs to this recipe produces light meatballs unlike many homemade versions which can be solid and a bit coarse in texture. It also adds extra fibre and reduces the ratio of fat.
25g wholemeal breadcrumbs
300g finely minced beef/lamb/pork (most good butchers and some supermarkets will give you the choice of fine or coarser ground meat)
1 tablespoon finely chopped parsley (optional) Salt and pepper
1 tablespoon milk
1 tablespoon sunflower oil
Omitting the milk combine all the ingredients. Then add the milk a little at a time to allow the ingredients to combine. Form small balls and brown all surfaces in a frying pan with the sunflower oil. Place meatballs in a shallow casserole. Add the tomato sauce (see above) cook in the oven and cook at 180oC Gas Mark 4 for 40 minutes.