INGREDIENTS

INSTRUCTIONS

Crush the garlic and finely chop the parsley. Mix together the  mince,
salad onions, garlic, Parmesan, parsley and plenty of salt and  pepper.
Shape into eight firm balls.  2 Heat the oil in a large pan and cook
the meatballs for 1-2 minutes,  shaking the pan frequently until well
browned. Pour in the stock and  bubble vigorously for 1-2 minutes.  3
Cook the pasta in a large pan of boiling salted water according to  the
packet instructions.  4 Stir the chopped tomatoes, sugar, salt and
pepper into the  meatballs, bring to the boil and simmer for 8-10
minutes, until the  meatballs are cooked through. Add soy to taste.  5
Heat 1cm sunflower oil in a large frying pan. Separate the egg into
two large bowls.  6 Beat the oil, milk, flour and a little salt into
the yolk to make a  thick, smooth batter. Thinly slice the mozzarella,
then dust in the  flour.  7 Using an electric beater, whisk the egg
whites until stiff and fold  into the yolk mixture.  8 Dip the floured
mozzarella slices in the batter and cook for two  minutes on each side
until crisp and golden.  9 Drain the pasta and return to the pan. Spoon
in some tomato sauce  and toss well together.  10 Transfer to large
serving bowls and spoon over the meatballs and  their sauce. Sprinkle
over a little Parmesan and serve.  11 Arrange the salad leaves on a
serving plate and arrange the  fritters on top. Cut a few lemon wedges
to garnish and serve.  Converted by MC_Buster.  Recipe by: Anything You
Can Cook  Converted by MM_Buster v2.0l.

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