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Hi I always make my meat balls by seasoning the mince and then mashing mince up with hands and forming into balls. Sometimes I add tomato puree, sometimes not but both are nice. I fry them and then add to the sauce.
I make my sauce by finely chopping an onion and frying in frylight. Put onions and a carton of passata into a saucepan, add 3-4 cloves of fresh pressed garlic, some chilli powder and dried herbs.
Easy, syn free and very tasty!!
You could use the Donna kebab recipe, but make it into balls and cook it in the chilli sauce recipe that I put on there. Would be syn free on red.

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