Name: Spanish meatballs
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 600g beef, or pork and veal mince; 2 garlic cloves, crushed; 1 free-range egg, lightly beaten; ¾ cup fresh breadcrumbs; 2 tblsps each red wine and chopped parsley; ¼ cup plain flour; 1 tblsp olive oil; 1 onion, finely diced; 700g jar tomato passata sauce

Spanish meatballs

A taste of Spain!

Serves 4

Prep

20M

Cook

25M

Total

45M

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To freeze: Make up to end of Step 2. Place in a single layer on plastic wrap in a freezer-safe container. Seal, label and date. Freeze for up to two months.

Ingredients

600g beef, or pork and veal mince

2 garlic cloves, crushed

1 free-range egg, lightly beaten

¾ cup fresh breadcrumbs

2 tblsps each red wine and chopped parsley

¼ cup plain flour

1 tblsp olive oil

1 onion, finely diced

700g jar tomato passata sauce

Method

Preheat oven to 160°C. Grease a shallow 2L baking dish with cooking spray.

Place mince, garlic, egg, breadcrumbs, wine and parsley into a bowl. Using your hands, mix to combine. Roll tablespoons of mixture into balls.

Lightly dust with plain flour. Heat oil in a non-stick frying pan over medium heat. Cook meatballs for 5 minutes, turning often. Transfer to the baking dish.

Add onion to same pan, cook for 5 minutes. Stir in passata and simmer for 5 minutes. Pour over meatballs and bake for 15–20 minutes. Serve with crusty bread and mixed salad. Garnish with extra chopped parsley, if desired.

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Ingredients

Method

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