Time and servings
Ingredients
10 total- 2 white onions, one grated, one diced
- 2 tbsp of dried italian herbs
- 400 g of chopped tomatoes
- 4 cloves of garlic, crushed
- 1 sprinkle of parmesan cheese, Alternatively, you can use a different cheese if you don't have parmesan.
- 400 ml of vegetable stock, can also use stock cube
- 1 small handful of basil leaves, Alternatively, you can use basil pesto or 1/2 a teaspoon of dried basil.
- 1 tbsp of balsamic vinegar
- 1 tsp of olive oil
- 500 g of minced beef
Method
12 stepsStep 1
To make the meatballs, preheat the oven to 180C fan/200C/gas 6.
Step 2
Place the beef, the grated onion, 1 tbsp herbs, 2 cloves of garlic, and some salt and pepper into a mixing bowl. Stir together to combine.
Step 3
Line a baking tray with baking parchment.
Step 4
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.
Step 5
To make the sauce, heat the olive oil in a frying pan. Add the diced onion and sauté for 2-3 minutes, until soft.
Step 6
Add 2 crushed garlic cloves and cook for 1 minute.
Step 7
Add the balsamic vinegar and reduce for 1 minute.
Step 8
Add the chopped tomatoes, 1 tbsp of Italian herbs and vegetable stock.
Step 9
Bring to the boil, reduce the heat and simmer for 10 minutes.
Step 10
Add the oven cooked meatballs to the tomato sauce and cook for 5 minutes in the pan.
Step 11
Garnish with parmesan cheese and torn basil.
Step 12
This can be served with Gluten Free pasta.