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Traditional beef meatballs



Prep Time


Cook Time



600 glean beef mince
0.33 cupwater
2slices thick bread, torn
grated rind and juice of 1 lemon
1 cuprisoni, cooked
1 tbspolive oil
1small onion, finely chopped
2punnets cherry tomatoes, halved
150 gbaby English spinach
0.5 cupbasil leaves
salad of lettuce, cucumber and avocado to serve


1Preheat oven to 180ºC. Place mince in a bowl. Pour water over bread. Set it aside, then mix it with a fork. Add bread, rind and juice to mince, mix well. Shape small spoonfuls into meatballs.
2Line a tray with baking paper. Place meatballs in a single layer on tray. Lightly brush or spray meatballs with oil. Cook for 15 mins, or until meatballs are cooked through.
3Heat oil in a large frypan over a medium-high heat. Add onion, cook until soft, add tomatoes, cook until just soft. Add spinach and basil, stir to mix. Divide risoni between serving plates, top with meatballs and tomato mixture.
4Serve with salad.

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