Thus named because they have many uses! Serve with pasta sauce, crumbled on top of pizza or in a sandwich!
I used an ice cream scoop which was about 5cm in diameter & it gave a good sized meatball but do it free hand if you prefer & whatever size you like!
They freeze really well too. Just cool completely, place in a freezer bag & pop them in the freezer for up to 2 months.
Makes approx 24 meatballs at about 20p each
Prep time: 30mins Cooking time 20 mins
Pre-heat the oven to 200C/Fan 180C/Gas 6.
Place a large frying pan over medium heat & add 1 tbsp of oil. Cook the onions for 3-4 minutes until just starting to soften. Add the dried herbs & stir for about 1 minute.
Stir in the tomato puree & cook for another minute. Set the onions aside to cool.
Put the mince & sausage meat into a large mixing bowl along with the cooked onion, breadcrumbs & nutmeg. Season with salt & pepper & mix together thoroughly with your hands.
Using an ice cream scoop or free handed roll the mixture into balls about the size of a walnut. Place them on to a lined baking sheet & then into the oven for 20 minutes.
Either use immediately or cool & freeze for up to 2 months.