Beef With Horseradish And Basil

450 g/l lb extra-lean minced beef
1 egg white
2 teaspoons freshly grated horseradish or
horseradish sauce
1 tablespoon chopped basil
2 shallots, peeled and very finely chopped
2 teaspoons cornflour
salt
freshly ground black pepper
basil sprigs, to garnish
Tomato sauce:
x 40)) g/14 oz can chopped tomatoes 2 cloves garlic, peeled and crushed
1 tablespoon chopped basil
150 ml/1/4 pint beef stock

Mix the beef in a blender or food processor for a few seconds. Slowly add the egg white, horseradish and basil. Mix for a few seconds until they are fully incorporated into the meat. Acid the shallots and cornflour. Season with salt and pepper according to taste.

Dust your hands with cornflour and form the mixture into 3.5cm/11/2 inch balls - about the size of a golf ball. Place all the ingredients for the tomato sauce in a saucepan and bring to the boil. Pm the meatballs in a steamer. Cover with a tightfitting lid and steam over the sauce for II) minutes. Divide the meatballs between 4 warmed serving plates and keep warm. Work the tomato sauce in a blender or food processor until smooth.

Taste and adjust the seasoning if necessary. Pour the sauce over the meatballs and garnish decoratively with sprigs of basil.

SERVES 4