Step 1

In a large bowl, combine mince, breadcrumbs, garlic, and egg. Mix well and roll into balls. Dust meatballs in flour and set aside.

Step 2

Heat olive oil in a large frypan. Cook meatballs for 5 minutes. Remove from pan and set aside.

Step 3

Add onion, carrots and mushrooms and cook for 5 minutes. Add tomato paste, leftover flour, wine and Campbell’s Real Stock Chicken. Return meatballs to the frypan, bring to the boil, and cook for 15 minutes or until sauce has thickened.

Step 4

Serve on a bed of mashed potato. Garnish with chopped fresh parsley.