Meatballs are a favourite at any time of the year, but these Italian-style meatballs rich with tomato sauce are especially warming in winter. This version is super-easy and kids just love curly pasta.
Make sure when cooking meatballs, rissoles or burgers that the meat is thoroughly cooked. It’s not a time when you serve the meat rare or pink. The way to check this is to insert a skewer into the thickest part of the meat; if it’s ready, the juices will be clear.
Serves 4
Ingredients
500g beef or veal mince
2 cloves garlic, crushed
1 small onion, finely chopped
1 egg, lightly beaten
⅓cup dried breadcrumbs
1 tablespoon chopped parsley
1 tablespoon dried oregano
1 tablespoon dried basil
pasta and tomato pasta sauce, salad or vegetables to serve
Method
1. Preheat oven to 180ºC. Place the beef mince, garlic, onion, egg, breadcrumbs, herbs and a little salt and pepper in a large bowl. Using your hand bring the mixture together and knead lightly until combined.
2. Shape mixture into about 24 small meatballs. Spray or brush the meatballs lightly with oil.
3. Line a large baking tray with baking paper. Place meatballs in a single layer on the tray.
4. Cook for 10-15 minutes or until meatballs are browned and cooked through. Serve meatballs with pasta and tomato pasta sauce, or salad or vegetables.
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Find more recipes like this from beefandlamb.com.au
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