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.
• 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
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.