Less than 45 minutes
Serves 4
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Ingredients:
Meatballs:
- 1 onion, finely diced
- 1 sprig fresh thyme, leaves picked
- 1 cup grated baby marrows or carrots (about 4, small)
- 1⁄2 cup (125ml) fresh breadcrumbs
- 1⁄2 cup (125ml) grated parmesan, plus extra for serving
- 2 tsp (10ml) ground coriander
- 1 packet (500g) beef mince
- Salt and milled pepper
Tomato sauce:
- Glug olive oil
- 2-3 cloves garlic, chopped
- 1 bottle (500ml) PnP tomato passata (tomato pasta sauce)
- 500g cooked pasta or 250g cooked polenta, for serving
- Fresh basil and grated peel of 1 lemon, for serving
Method:
- Combine meatball ingredients and shape into golf ball-sized meatballs.
- Chill for 10 minutes.
- Heat oil in an ovenproof pan and fry garlic until fragrant. Add passata and simmer for 2 minutes.
- Remove from heat and place meatballs in sauce.
- Bake at 180°C for 15 minutes, then turn meatballs over and bake for a further 15-20 minutes, or until sauce has thickened and reduced.
- Serve meatballs on a bed of pasta or polenta and sprinkle with extra parmesan.
- Garnish with basil and lemon peel just before serving.