I make this for my family when I have time and I’m feeling happy (never, ever try to cook when you are angry you can’t, you just can’t!). It is not that time consuming, but it does take a little bit longer than Monday Night Bolognaise or Tomato Bacon Pasta , which I often serve after a busy Tuesday.
Ingredients
- 400 g lean beef mince
- 1 egg, beaten
- 15 ml tomato purée
- 1 small onion, grated
- 10 ml finely chopped fresh parsley
- 50 ml dried breadcrumbs
- 50 g butter, frozen and grated
- Salt and freshly ground black pepper to taste
- 50 ml olive oil
- 400 ml Basic Tomato Sauce
- Cooked spaghetti or linguine and grated Parmesan, for serving
How to Make It
- Mix all the ingredients together, except for the olive oil and the basic tomato sauce.
- Place the mince mixture into a bowl and chill for about 30 minutes.
- Remove from the fridge and roll the meat mixture into 2 cm balls – I would make about 24.
- Preheat the oven to 180 °C.
- Heat the olive oil in a pan over medium heat and sauté the meatballs until golden. Remove from the pan and transfer to an ovenproof casserole dish.
- Pour the tomato sauce over the meatballs and bake for 15–20 minutes until the sauce is bubbling.
- Serve over cooked spaghetti with a little grated Parmesan on the side.