b'Mighty MEATBALLSSERVES 3-4TWO LESSONSINGREDIENTS METHOD 1 tablespoon olive oil Prepare all meat and vegetables using the2 onions chopped correct chopping board at your workstation. 4 cloves of garlic, crushed 400g tin of choppedMake your tomato saucetomatoes 1.Place half the chopped onion and half3-4 tablespoons tomatothe garlic into a saucepan with a little oil puree and fry gently for 5 minutes until soft. 1 teaspoon dried Italian2.Add the tomatoes, tomato puree and herbs (e.g. basil, oregano) herbs. Bring to the boil and simmer500g lean minced beeffor 12-15 minutes until the sauce has (alternatively use soya,thickened and reduced.Quorn or vegetables G H T Y M I E T B A L L S A Mof choice) Make your meatballs One egg yolk 1.In a large bowl, mix the minced beef,30g white breadcrumbs parmesan, garlic, onion, egg yolk,25g grated parmesan breadcrumbs and parsley. 1 tablespoon chopped2.Season, then mould into 10 meatballs parsley weighing roughly 50g each. 150g tagliatelle/spaghetti 3.Heat the oil in a large frying pan on a medium heat. Cook for 5 minutes, Grated parmesan andshaking the pan to ensure the meatballs chopped fresh herbs are browned all over.to serve 4.Add the meatballs to the pan that has the tomato sauce in, cover, and cook on a medium heat for 15-18 minutes until the meatballs are cooked through.5.Use a temperature probe to check the inside of the meatballs have reached75C.6.While the meatballs cook, bring a large pan of salted water to the boil andNUTRITION cook the tagliatelle for 8-12 minutesuntil al dente. Protein 7.Drain well and serve with the meatballs, Carbohydrate garnished with some grated parmesan MARKS UP Fatcheese and fresh parsley.Vitamin A, B, C & D TRY USING A MIXTURE OF BEEF AND PORK MINCE,IronADD A LITTLE FINELY CHOPPED CHILLI AND SERVE WITHFibreHOMEMADE FOCACCIA OR GARLIC DOUGH BALLS.'