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Italian Meatballs Recipe

Italian Meatballs
Italian Meatballs
  • Difficulty
    Intermediate
  • Number of servings
    10

The perfect way to start or be the meal, meatballs in tomato sauce an all-time classic for all menus & events.

Ingredients
Sauce
  • Baby Basil Leaves to Garnish
  • 30 mL Olive Oil
  • 1 Finely Chopped Medium Onion
  • 3 Crushed Cloves of Garlic
  • Pinch Dried Oregano
  • 40 mL Red Wine Vinegar
  • 750 mL Buitoni Sugo ai Peperoni (Peperonata
Meat
  • 1.25 kg Beef Mince
  • 1 Lightly Beaten Egg
  • 1 Crushed Clove of Garlic
  • 1 Finely Chopped Medium Onion
  • 20 gr Bread Crumbs
  • 40 gr Grated Parmesan Cheese
  • 200 gr MAGGI Minestrone Soup
  • 30 mL Olive Oil
  • 800 gr BUITONI Sugo al Pomodoro (Tomato Coulis)
  • 400 gr Rinsed and drained Butter bean, canned
Preparation
  • 1
    Meat 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.
  • 4
    Sauce To make the sauce, cook onion in olive oil without colour on a low heat for 2-3 minutes.
  • 5
    Add garlic, oregano and red wine vinegar. Cook until almost dry.
  • 6
    Add BUITONI Sugo ai Peperoni and bring to boil.
  • 7
    Add meatballs and cook gently with a lid on until meatballs are cooked through.
  • 8
    Garnish with fresh baby basil leaves to serve.

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