1. Brown the mince in a saucepan/frypan.
2. Add DOLMIO® Chunky Farmhouse Vegetable Pasta sauce, Simmer for 10 minutes with a lid on top of the saucepan/frypan
3. Add the breadcrumbs, stir through and remove from heat
4. Refrigerate for 30 minutes to 1 hour or till the mixture is cool
5. Separate the mixture into 70 gram lumps Roll into round balls (Tip: have a bowl of water to help moisten your hands so the mixture will not be as sticky)
6. Once all balls have been rolled (should make approximately 12), place on a
   tray & put onto the freezer for 10-20 minutes
7. The balls are now ready to crumb, Place the flour and breadcrumbs on separate plates and the egg wash in a Bowl. Crumb the balls as follows - roll in the flour, dip in the eggwash, roll in the crumbs, then repeat the eggwash and crumb Do this until all balls are crumbed
8. You can deep fry the balls at 180°C for 5 minutes or until golden brown
   OR shallow fry the balls in a fry pan with a good surface area of oil
9. Cook for 3-4 minutes each side (4 sides)

Delicious served with your favourite winter vegetables

Meatballs

• 1 jar DOLMIO® Extra Vegetables 500g
• 500g Beef Mince
• 1/2 cup Breadcrumbs (for the filling)
• 2 cups Breadcrumbs (for crumbing)
• 2 cups Flour

Egg Wash

• 2 x Eggs and 200mls Milk (beaten to combine)
• Oil for frying