Method:

1. In a large bowl, add all ingredients and first egg only and 50g stock only. Mix together thoroughly, if mixture isn’t holding easily, add second egg and additional stock and mix through with hands.
2. Keep a small bowl of water on standby to wet hands before rolling. Roll mixture into bite size meatballs. Place on a tray in the fridge until ready to cook.
3. Heat oil in non-stick fry pan to a med-high heat. Cook meatballs in batches so as not to overcrowd pan, this will ensure even cooking and ease of turning. You’re looking for an even golden, slight crust on the meatballs, up to ten minutes per batch. Put aside until all cooked.
4. Once all meatballs removed from pan, deglaze pan with sherry. Dislodge any sediment with your silicon spatula. Add remaining ingredients and simmer over low for up to 15minutes, reducing slightly. Taste and adjust seasoning.
   Return meatballs to sauce to just heat through before serving immediately.

Substitute Ingredients

1. Replace veal with beef if preferred, or all pork as well.

Substitute Equipment

1. If you’d prefer, you can blitz ingredients briefly in a food processor to combine – however too long may tighten the protein too much and end up with very firm meatballs.

Waste Tips

1. Meatballs and sauce freeze well and can be defrosted and reheated at a later stage

Health Notes:

• Grain Free
• Gluten Free
• Refined Sugar Free
• Sugar Free – Low Fructose
• Dairy Free, optional if you leave out cheese
• Paleo Friendly
• Ketogenic Friendly
• BulletProof Friendly