Italian Meatballs

  • 10 portions

Instructions

Meat

  1. Combine mince, onion, spinach, garlic, breadcrumbs, egg and Parmesan in a large bowl.
  2. Mix well and form into 40 golf ball sized meat balls.
  3. Heat olive oil in a large pan and seal the meat balls until lightly brown. Remove and put to one side.

Sauce

  1. To make the sauce, cook onion in olive oil without colour on a low heat for 2-3 minutes.
  2. Add garlic, oregano and red wine vinegar. Cook until almost dry.
  3. Add BUITONI Sugo ai Peperoni and bring to boil.
  4. Add meatballs and cook gently with a lid on until meatballs are cooked through.
  5. Garnish with fresh baby basil leaves to serve.

 

Recipe Details

Qty

Unit

Ingredient

Preparation

  Sauce 
  Baby Basil Leaves to Garnish 
30mLOlive Oil 
1 Medium OnionFinely Chopped
3 Cloves of GarlicCrushed
Pinch Dried Oregano 
40mLRed Wine Vinegar 
750mLBuitoni Sugo ai Peperoni (Peperonata) 
    
  Meat 

1.25

kg

Beef Mince

 

1

 EggLightly Beaten

1

 

Clove of Garlic

Crushed

1

 

Medium Onion

Finely Chopped

20

gr

Bread Crumbs 

40

gr

Parmesan Cheese

Grated

200

gr

MAGGI Minestrone Soup

 

30

mLOlive Oil

 

800

gr

BUITONI Sugo al Pomodoro (Tomato Coulis)

 

400

gr

Butter bean, canned

Rinsed and drained