Recipe

Meatballs

A classic dish that goes perfect with pasta or crusty bread.

  • 15 mins preparation
  • 15 mins cooking
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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

  • 1
    Place bread and milk in a large bowl; stand 10 minutes.
  • 2
    Heat oil in a small frying pan over medium heat; cook onion and garlic, stirring, for 5 minutes or until softened.
  • 3
    Add onion mixture to bread mixture with remaining ingredients; season well. Combine ingredients well using your hands.
  • 4
    Shape 1½ tablespoons into balls.
  • 5
    Heat olive oil in a large deep frying pan; cook balls, in batches, until browned. Remove from pan.
  • 6
    Add passata and chicken stock to pan; bring to the boil. Return meatballs to pan. Reduce heat; simmer for 5 minutes or until cooked.
  • 7
    Serve with parmesan-style cheese and basil leaves.

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