Recipe: Meatballs in tomato & basil sauce with asparagus parcels

I love meatballs and especially remember both of my grandmothers' rissole recipes quite fondly. However, I know that they use breadcrumbs in their recipes, so I set out to create my own! I used their ideas as a basis and then experimented and they turned out so well that my husband requests them regularly.

Ingredients

Meatballs
500g mince (beef or lamb)
250g prosciutto, diced
1 sml onion, finely chopped
6 cloves garlic, minced
1 t oregano
1/2 t chill powder
1/2 cup almond meal
1/2 cup parmesan cheese, grated
2 eggs, whisked
sprinkle salt & pepper

Tomato & Basil Sauce
3 x truss tomatoes, diced
1/2 cup roma/cherry tomatoes, halved
1 tin diced tomatoes
1 T fresh basil, finely sliced
1/2 cup red wine

Asparagus Parcels
10 x fresh asparagus
2 x cherry tomatoes, halved
2 x slices prosciutto
parmesan cheese

Method

Mix all meatball ingredients apart from eggs until well combined. Make a well in the centre of the mixture and add the eggs. Mix together. With lightly oiled hands, roll meatballs into desired size.

Bunch 5 asparagus together and rest on slice of prosciutto. Place halved cherry tomato on top and a shaving of parmesan cheese. Wrap the ends of the prosciutto around the asparagus to form a parcel. Put on a baking tray and into oven for 10minutes at 180 degrees.

Heat a frying pan (add oil if desired, we use coconut oil) and once hot, add the meatballs. Fry 5-7 minutes until browned and then flip onto opposite side for another 5-7 minutes. Transfer meatballs to a baking tray and add to the oven with the asparagus (this will ensure any that haven't quite cooked through will fully cook).

In the same frying pan, add all of the tomato sauce ingredients except the wine. When mixed thoroughly, add the wine, stirring well. Bring to the boil and then simmer, ready to serve over the meatballs.

Serve with wilted spinach and some more parmesan!