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1
take half of the onions and bake them in olive oil while adding some salt, pepper and cayenne pepper and garlic
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2
add this mixture to the raw meat and kneed it in thouroughly
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3
beat the egg and add it to the meat
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4
add the other dry and raw ingredients (except for the breadcrum)
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5
feel the texture of the meat and add breadcrum until soft little, non sticky balls can be made
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6
roll the balls and boil the for +/-10-15 min in the vegetable stock ( until they start changing colour)
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7
remove them from the stock but keep the stock for later use ( skimm off possible fat if you want to)
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8
take a big pan and bake the meatballs softly until they turn golden brown
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9
remove them from the pan and re-use the pan and the left over fat
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10
add the onion first, then the garlic and the courgette, after about 10 minutes, add the tomatoes
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11
spice the sauce, salt, pepper, 1 bayleaf, cayenne (depends how spicy you want it) more oregano, a little thyme
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12
let the sauce simmer for half an hour, add the meat balls and let the whole thing simmer for another half hour
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13
serve with pasta or fresh bread and enjoy
