Baked tomato meatballs
650g lean beef mince
½ cup (35g) fresh breadcrumbs
2 green onions (shallots), chopped
2 tablespoons chopped oregano, plus extra leaves to serve
2 garlic cloves, chopped
1 x 700g bottle tomato passata (see tip)
½ cup (60g) grated tasty cheese
mashed potato, to serve
½ cup (35g) fresh breadcrumbs
2 green onions (shallots), chopped
2 tablespoons chopped oregano, plus extra leaves to serve
2 garlic cloves, chopped
1 x 700g bottle tomato passata (see tip)
½ cup (60g) grated tasty cheese
mashed potato, to serve
METHOD
1. Place beef mince, breadcrumbs, green onion, oregano and garlic in a large bowl and season to taste. Mix well to combine. Roll mixture into 16 balls.
2. Spray a non-stick frying pan with cooking oil spray and heat on medium-high. Cook meatballs for 10 minutes, until browned and cooked through. Meanwhile, heat passata in a saucepan for 5 minutes, until warm. Transfer meatballs to a greased baking dish. Pour over passata and scatter with cheese.
3. Place under a hot grill for 5 minutes, until cheese melts. Top with extra
oregano and serve with mashed potato.
1 comment:
Here was I wondering what to do with the mince I took out of the freezer today and hey presto - you had the answer for me SW. Thank you. Gonna try it with a reduced quantity of mince.xx
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