Linda's MMMMM Meatballs:
2 slices of bread soaked in just enough milk to cover them. Leave 15 minutes until soft.
500g veal mince, or lean beef mince
one onion, finely diced
one clove of garlic, finely diced
1 tbsp of fresh sage, finely chopped - or parsley if preferred
grated zest of half an orange
salt and pepper
Squeeze excess milk from bread and place all ingredients in a bowl and mix well with your hands till combined. Form into small balls and refrigerate 30 minutes or more.
One onion, finely diced
One stick celery, finely diced
One carrot, peeled and finely diced
Two cloves garlic, finely diced
One tin of tomatoes, chopped
One tablespoon tomato paste
Water as needed (around a cup)
Saute the onion, celery and carrot over a low heat in a little olive oil for at least 15 minutes, stirring regularly. All vegetables should be soft, but not browned. Add the garlic and cook for one minute. Add tomato paste and stir for one minute. Then add tinned tomatoes and enough water to make a good sauce consistency. Bring to the boil, then lower heat and simmer for 30 minutes to an hour, adding more water if it thickens too much. When the sauce seems rich and ready, drop in the meatballs, making sure they don't crowd each other, pop a lid on and simmer gently for 30 minutes.
Serve over pasta or just with steamed vegies.