- 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.
- 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.
|Baby Basil Leaves to Garnish|
|1||Medium Onion||Finely Chopped|
|3||Cloves of Garlic||Crushed|
|40||mL||Red Wine Vinegar|
|750||mL||Buitoni Sugo ai Peperoni (Peperonata)|
Clove of Garlic
MAGGI Minestrone Soup
BUITONI Sugo al Pomodoro (Tomato Coulis)
Butter bean, canned
Rinsed and drained
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