1 large egg
2 tbsp. Ketchup or Tomato Sauce
2 tbsp. Worcestershire sauce
2 tbsp. balsamic or normal white of brown vinegar
Salt and pepper
1/4 cup bread crumbs
2 large cloves garlic, finely chopped
500 grams mince meat
1 tbsp. olive oil
1 Onion, finely chopped
150 to 250 gram can crushed tomatoes in purée
2 tbsp. brown sugar
Green salad, for serving
- Heat frypan.
- In a large bowl, whisk together the egg, the ketchup, 1 tablespoon each Worcestershire, vinegar, and water, and 1/2 teaspoon each salt and pepper. Stir in the bread crumbs. Let sit for 2 minutes; toss with half the garlic.
- Add the minced meat and gently mix to combine. Shape the meat mixture into 12 meatballs and place in the frypan and fry off until just cooked through, 8 to 10 minutes
- Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook, covered, stirring occasionally, 6 minutes. Uncover and continue cooking until tender, 3 minutes more. Stir in remaining garlic and cook for 1 minute.
- Add the crushed tomatoes and sugar and gently simmer for 3 minutes. Stir in remaining Worcestershire and vinegar. Toss the meatballs with the sauce. Serve in the rolls with a green salad, if desired.