

Instructions
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.
Recipe Details
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 |