Italian Meatballs

Meat

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

Sauce

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

Qty	Unit	Ingredient	Preparation
		Sauce
		Baby Basil Leaves to Garnish
30	mL	Olive Oil
1		Medium Onion	Finely Chopped
3		Cloves of Garlic	Crushed
Pinch		Dried Oregano
40	mL	Red Wine Vinegar
750	mL	Buitoni Sugo ai Peperoni (Peperonata)

		Meat
1.25	kg	Beef Mince
1		Egg	Lightly 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	mL	Olive Oil
800	gr	BUITONI Sugo al Pomodoro (Tomato Coulis)
400	gr	Butter bean, canned	Rinsed and drained