Instructions
Step 1
Place veal and pork mince into a large bowl, add soaked bread, ½ the quantity of chopped onion, beaten egg, parmesan cheese, parsley, lemon rind and season with salt and pepper. Form into 8 balls or smaller if preferred.
Step 2
Heat olive oil in a non-stick frying pan, add meatballs and cook for 8-10 minutes, turning frequently. Remove from pan and set aside.
Step 3
Add garlic and remaining onion to pan and cook for 2 minutes, stir in tomatoes, Leggo’s Tomato Paste, water and thyme. Return meatballs to pan, cover and simmer for 10 minutes stirring occasionally. Serve over cooked pasta.