meatballs

To make the meatballs, combine 500g minced beef, 1 egg, 2 tablespoons grated parmesan, 1 clove chopped garlic, 2 tablespoons chopped parsley, 3 tablespoons breadcrumbs, 1 teaspoon salt and a good grind of black pepper. Mix thoroughly, then shpae them into tiny teaspoon-sized balls. Place them on a baking tray then when they're all rolled (about 50) put them in the fridge to set.
To make the sauce, dice 1 onion and 2 cloves of garlic. Heat a deep wide pan with 15g butter and brown the onion-garlic mixture and cook for about 10 minutes (low heat so it doesn't burn). Add 700g passata (or 2 cans of chopped tomatoes) and half the amount again in water, 1/2 teaspoon sugar, and some salt and pepper. Cook for 10 minutes, then add 125ml full cream milk and bring to the boil. Drop the meatballs in one by one, but don't stir the pan until they have cooked otherwise they'll fall apart. Cook the meatballs and sauce for 20 minutes, partially covered with a lid. Serve with spaghetti or over rice.
I forgot to add salt to these, so not as nice as usual. Husband still rated it $1.80 but maybe that was because he helped me roll the meatballs. The kid loves these. I always freeze the leftovers for her for later.