Baked Italian Meatballs

Baked Italian Meatballs


500g Harvey Beef Mince

1 cup fresh basil, chopped finely

1 cup fresh thyme, chopped finely

2 brown onions, chopped finely

2 tbsp olive oil

3 cloves of garlic, finely crushed

1 tbsp seeded mustard

2 tbsp tomato sauce

2 pieces of bread

1 egg, beaten

Salt and pepper

2 cups tomato sugo

1 tbsp red wine vinegar

1 tsp brown sugar

1 cup white wine

1 cup baby bocconcini

1 cup grated Parmesan cheese



Heat a heavy based sauce pan and add a little olive oil, half of the onion and two cloves of the garlic. Cook until the onion is transluscent but not brown. Add the sugo, vinegar, sugar, white wine and half the basil and thyme. Reduce the heat to a very low simmer. In a food processor, blitz the bread to make crumbs. Add the crumbs to a bowl along with the mince, the egg, the chopped onion, mustard, tomato sauce, half the basil and half the thyme. Season well with salt and pepper.

Mix well and use your hands to form into balls about the size of a golf ball. Heat a heavy based fry pan and add a little olive oil. Fry the balls and toss until they are browned all over but not cooked through. Make sure the pan is hot, because colour equals flavour. Transfer to a shallow casserole dish.

Fold half the parmesan into the simmering sugo and cook for a few extra minutes. Then pour the sugo over the top of the meatballs. Scatter the bocconcini on top and the remaining parmesan.

Bake in a 180C oven for about 20 minutes or until the meatballs are cooked through. Serve with crusty bread, salad or pasta if desired.



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