Meat Balls
1 1/2 pouch of lean ground beef
1/2 cup bread crumbs (125 ml)
1 tsp fresh oregano, chopped (5 ml)
1 medium, egg, whisked
2 cloves of garlic, crushed
1 tsp chili flakes (5 ml)
Coarse salt and pepper, to taste


1 medium onion, chopped
2 cloves garlic, minced
1 stalks of celery, chopped
1 medium carrot, chopped
2 tbsp fresh parsley, chopped (30 ml)
2 tbsp fresh sage, chopped (30 ml)
1 tsp fresh rosemary, chopped (5 ml)
12 oz extra lean ground meat
1 tbsp olive oil (15 ml)
1/2 cup red wine (125 ml)
1 cup of vegetable or chicken broth (250 ml)
2 x 5 1/2 oz cans of tomato paste
3 cups of canned tomatoes, chopped (750 ml)

In a glass mixing bowl combine all the ingredients listed for meatballs; ground beef, bread crumbs, oregano, whisked egg, garlic, chili flakes and salt and pepper to taste and blend until all ingredients are completely mixed.

Form balls by taking a couple of tablespoons of the mixture and rolling it around between the palm of your hands until a ball forms. Flatten the ball slightly and place on a non-stick baking pan and continue to do the same with the rest of the mixture.


In a heavy bottom cooking pot add all olive oil, vegetables, herbs and meat and cook over medium heat for 10 minutes until vegetables are tender, stirring continuously to allow even cooking.

When vegetables are tender add wine, tomato paste, canned tomatoes, vegetable or chicken broth, meat balls and salt and pepper to taste and allow mixture to simmer covered over low to medium heat for an additional 30 minutes. Taste for seasoning and adjust if needed.

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