Meatballs
A classic dish that goes perfect with pasta or crusty bread.
- 15 mins preparation
- 15 mins cooking
Print
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Ingredients
- 2 slices white bread (90g)
- ⅓ cup (80ml) milk
- 1 tablespoon olive oil
- 1 medium brown onion (150g), chopped finely
- 2 cloves garlic, crushed
- 1 medium carrot (120g), grated finely
- 1 kilogram minced beef
- ¼ cup chopped fresh flat-leaf parsley
- 1 egg
- 2 tablespoons tomato paste
- 1 tablespoon olive oil
- 700 grams tomato passata
- 1 cup chicken stock
Method
- 1Place bread and milk in a large bowl; stand 10 minutes.
- 2Heat oil in a small frying pan over medium heat; cook onion and garlic, stirring, for 5 minutes or until softened.
- 3Add onion mixture to bread mixture with remaining ingredients; season well. Combine ingredients well using your hands.
- 4Shape 1½ tablespoons into balls.
- 5Heat olive oil in a large deep frying pan; cook balls, in batches, until browned. Remove from pan.
- 6Add passata and chicken stock to pan; bring to the boil. Return meatballs to pan. Reduce heat; simmer for 5 minutes or until cooked.
- 7Serve with parmesan-style cheese and basil leaves.
