Meatballs in tomato, chilli and lemon sauce

Ingredients 

•  2 tablespoons olive oil
•  1 red onion, finely chopped
•  2 garlic cloves, crushed
•  1/2 teaspoon fennel seeds
•  500g pork and veal mince
•  1 egg, lightly beaten
•  1/2 cup fresh breadcrumbs
•  2 tablespoons finely chopped fresh flat-leaf parsley leaves, plus extra, to serve
•  2 tablespoons finely grated parmesan
•  1/2 teaspoon dried chilli flakes
•  1 teaspoon finely grated lemon rind
•  400g can diced tomatoes with tomato paste
•  2 tablespoons lemon juice

Method 

Step 1
Heat 2 teaspoons oil in a large frying pan over medium-high heat. Add onion. Cook for 5 minutes, stirring occasionally, or until onion has softened. Add garlic and fennel. Cook for 1 minute or until fragrant. Remove from heat. Cool for 5 minutes.
Step 2
Combine mince, egg, breadcrumbs, parsley, parmesan and onion mixture in a bowl. Season with salt and pepper. Roll level tablespoons of mixture into balls. Place on a large plate.
Step 3
Heat remaining oil in a large frying pan over medium heat. Cook meatballs, in batches, turning for 5 to 7 minutes or until browned. Transfer to a plate.
Step 4

Add chilli and lemon rind to pan. Cook for 1 minute or until fragrant. Add tomato and lemon juice. Bring to a simmer. Add meatballs. Cook for 10 to 12 minutes or until sauce has thickened and meatballs are cooked through. Serve, topped with extra parsley.


Nutrition

Energy 771kJ	Fat saturated 2.90g
Fat Total 10.40g	Carbohydrate sugars g
Carbohydrate Total 6.30g	Dietary Fibre 1.40g
Protein 15.80g	Cholesterol 69.00mg
Sodium 150.00mg

Notes

Increase the amount of chilli in these meatballs if you like your tapas with a hit of spice.

Source:

http://www.taste.com.au/recipes/33808/meatballs+in+tomato+chilli+and+lemon+sauce