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Meatballs with whole Champignons

Fun family sharing dish


  • 1 kilo quality beef mince

  • 1 egg

  • approx 4 tablespoons chilled water

  • soy sauce

  • worsteshire sauce

  • oyster sauce

  • rice crumbs/bread crumbs

  • salt/pepper

  • 1 large brown onion thinly sliced

  • 2 tins champignons with half juice

  • 1 large tin heinz tomato sou[

  • 2 bayleaves

  • 3 whole cloves garlic

  • 2 teaspons herbs de provence

  • salt/pepper to taste

  • tablespoon marsala wine


  • 1.

    First prepare meatballs using all the first lot of ingredients, then refrigerate for 30 minutes for the mixture to settle. Form Meatballs fry onion until slightly caramelised then add meatballs and sear on all sides, then add tomato sauce, bayleaves garlic cloves(whole) Herbs de Provence marsala sale/pepper to taste. Simmer for at least an hour on low heat, the longer the better. This dish is better prepared the day before to allow the sauce and meatballs to improve with the flavours. Serve with steamed rice and brocolli or beans. Serves 4 - 6 people.

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