Ingredients:-

• 650g trimmed chuck steak
• 320g back back – trim rind
• 100g breadcrumbs
• 85g (1 small) onion chopped finely
• 1 teaspoon black pepper
• 2 teaspoons Italian seasoning (or basil, oregano, thyme, sage)
• 1 teaspoon salt
• ½ teaspoon mace
• ¼ teaspoon ground nutmeg
• 2 tablespoons grated parmesan
• 2 eggs – beaten

Method:-

• Chill meat
• Grind steak and bacon on large cutter
• Chill meat
• Grind meat again on fine cutter
• Mix all ingredients with just enough egg to make a mixture that will stick together
• Form into small meat balls
• Chill meat in fridge for at least an hour
• Fry meatballs jus enough to brown all over
• Add meatballs to tomato sauce and simmer for at least 45 minutes

Note:-

C.Mict06