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Italian Meatballs
Printable version A4 | A5 | Index card
Serves 4
Ingredients
- 500g minced beef
- 2 white onions, one grated, one diced
- 2 tbsp dried Italian herbs
- 4 cloves garlic, crushed
- 1 tsp olive oil
- 1 tbsp balsamic vinegar
- 400g chopped tomatoes
- 400ml vegetable stock, can also use stock cube
- 1 sprinkle Parmesan cheese, Alternatively, you can use a different cheese if you don't have parmesan.
- 1 small handful basil leaves, Alternatively, you can use basil pesto or 1/2 a teaspoon of dried basil.
Total time required
- Preparation time:
- Cooking time:
- Other time: Per Portion: Kcal 242, Fat 8.9g of which saturates 3.6g, Carbohydrates 9.3g, Sugars 7.3g, Fibre 2.8g, Protein 29.4g, Salt 1.73g
Instructions
- To make the meatballs, preheat the oven to 180C fan/200C/gas 6.
- 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.
- 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 2 crushed garlic cloves and cook for 1 minute.
- Add the balsamic vinegar and reduce for 1 minute.
- Add the chopped tomatoes, 1 tbsp of Italian herbs and vegetable stock.
- Bring to the boil, reduce the heat and simmer for 10 minutes.
- 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.
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