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Italian style meatballs

Serves

4

Prep Time

10

Cook Time

20

Ingredients

400 gbeef mince
1clove crushed garlic
1 cupgrated Parmesan
chopped basil
2slices thick white Italian-style bread (crusts removed)
0.33 cupmilk
1 tbspolive oil
750 mlbottle of tomato pasta sauce
1 cupbeef stock
basil leaves
500 gpasta to serve

Method

1Place the beef mince, garlic, Parmesan, basil and a little salt and pepper in a large bowl.
2Tear the bread into small pieces, place in a bowl, and pour over the milk and olive oil. Set aside until bread absorbs most of the liquid. Mix with a fork. Add to the beef mince. Using your hand bring the mixture together and knead until combined.
3Shape small spoonfuls of mixture into small meatballs. Place the tomato pasta sauce, stock and a few basil leaves in a wide heavy based pan, bring to the boil, and then reduce heat to a simmer.
4Have the tomato sauce at simmering point, not any higher or meatballs may break apart. Carefully spoon the meatballs into the sauce and cook uncovered for about 1012 minutes or until meatballs are cooked (depending on the size of the pan the meatballs may need to be gently turned while cooking). While meatballs are cooking, cook pasta.
5Serve pasta with a spoonful of the tomato sauce and spoon over a few meatballs and flakes of Parmesan and basil leaves.

Tips

Freeze mince you don't intend to use. Uncooked mince can be frozen for 2-3 months. Rather than freezing loose mince in roundish shape as bought from the butcher lay it out flat to freeze. This is important as it allows the mince to freeze evenly and it allows the mince to thaw evenly. Cooked mince dishes can also be frozen for later use.
Thaw frozen mince (and any meat) in the fridge, on the lowest shelf below and or away from any ready to eat food. And only thaw in the microwave if using the mince immediately thereafter.

Recipe suggessions based on what you have in your fridge.

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