Ingredients (8 servings)
400g lean beef mince
1 small brown onion, coarsely grated
1 small carrot, coarsely grated
2 tablespoons plain flour
1 tablespoon tomato sauce
1 tablespoon barbecue sauce
2 teaspoons olive oil
400g can diced tomatoes
1 tablespoon fresh flat-leaf parsley leaves, chopped
Place mince, onion, carrot, flour, tomato sauce and barbecue sauce in a large bowl. Season with salt and pepper. Mix well. Roll level tablespoons of mixture into balls. Place meatballs on a baking tray lined with baking paper. Refrigerate for 30 minutes.
Heat oil in a large, deep non-stick frying pan over medium heat. Add meatballs and cook, turning, for 3 to 4 minutes or until golden. Transfer to a large plate. Add tomatoes and 1/3 cup cold water to pan. Season with salt and pepper. Stir to combine. Bring to a simmer.
Return meatballs to pan. Simmer for 6 to 8 minutes or until meatballs are cooked through and sauce has thickened slightly. Divide among small serving bowls or plates. Sprinkle with chopped parsley. Serve.