Italian meatballs

Italian meatballs


  • 1h

  • Serves 4 people approx.

    Medium
  • Select for option
  • Always check the label

Ingredients

  • For the meatballs

  • 500g minced beef

  • 1 white onion, grated

  • 1 tbsp dried Italian herbs

  • 2 cloves of garlic, crushed

  • ¼ tsp salt

  • ¼ tsp black pepper

  • For the tomato sauce

  • 1 tsp olive oil

  • 1 white onion, diced

  • 1 tbsp balsamic vinegar

  • 400g chopped tomatoes

  • 1 tbsp dried Italian herbs

  • 2 cloves of garlic, crushed

  • 400ml of vegetable stock

  • To serve

  • Parmesan cheese

  • Fresh basil leaves

  • 1h

  • Serves 4 people approx.

    Medium
  • Select for option
  • Always check the label

  • Ingredients

    • For the meatballs

    • 500g minced beef

    • 1 white onion, grated

    • 1 tbsp dried Italian herbs

    • 2 cloves of garlic, crushed

    • ¼ tsp salt

    • ¼ tsp black pepper

    • For the tomato sauce

    • 1 tsp olive oil

    • 1 white onion, diced

    • 1 tbsp balsamic vinegar

    • 400g chopped tomatoes

    • 1 tbsp dried Italian herbs

    • 2 cloves of garlic, crushed

    • 400ml of vegetable stock

    • To serve

    • Parmesan cheese

    • Fresh basil leaves

  • Directions

    To make the meatballs

    Preheat the oven to 180C fan/200C/gas 6.

    Place all the meatball ingredients into a mixing bowl. Stir together to combine.

    Line a baking tray with baking parchment.

    Shape the meatball mix into 12 balls (approximately the size of a golf ball), place on the lined baking tray and cook for 25 minutes.

    To make the sauce

    Heat the olive oil in a frying pan. Add the diced onion and sauté for 2-3 minutes, until soft.

    Add the crushed garlic and cook for 1 minute.

    Add the balsamic vinegar and reduce for 1 minute.

    Add the chopped tomatoes, Italian herbs and vegetable stock.

    Bring to the boil, reduce the heat and simmer for 10 minutes.

    Serving suggestion

    Add the oven cooked meatballs to the tomato sauce and cook for 5 minutes in the pan.
    Garnish with parmesan cheese and torn basil.
    This can be served with Gluten Free pasta.