The Best Meatballs & Sauce

• 1 tube of plain sausage meat
• 1/4 cup parmesan cheese
• 1 clove garlic - crushed
• 1 slice of crusty bread, or fresh toasted bread
• 2 tbsp oregano
• 1 can chopped tomatoes in puree
• 3/4 cup boiling water
• 1 oxo cube or stock cube
• 2 tbsp cooking cream or creme fraiche

1. Mix all ingredients in the meatball section together in a bowl until well combined.
2. Break off a chunk of the mixture with your fingers and roll into a ball that's about an inch in size.
3. Put into a lightly oiled pan on a high heat.
4. Brown the meatballs until they go a little crispy and you can no longer see any pink sausage meat.
5. Pour in the boiled water, the can of tomatoes and add the flavour cube.
6. Bring back to the boil and leave boiling for 5 minutes.
7. Once a lot of the excess water has reduced, turn the stove element down to low/medium and put a lid on the pan to simmer for 10 minutes.
8. While the sauce is simmering you can start boiling your pasta.
9. Then take your lid off the sauce and leave on the element for another 5 minutes.
10. You can now stir in your cooking cream.
11. Once this has combined with the sauce you can serve your meatballs and sauce very your pasta.
12. Top with grated cheese and Enjoy!

sausage meat, parmesan cheese, garlic, crusty bread, oregano, tomatoes, boiling water, cooking cream

Taken from cookpad.com/us/recipes/353132-the-best-meatballs-sauce (may not work)