Traditional beef meatballs

Traditional beef meatballs



Prep Time


Cook Time



600 g lean beef mince

0.33 cup water

2 slices thick bread, torn

grated rind and juice of 1 lemon

1 cup risoni, cooked

1 tbsp olive oil

1 small onion, finely chopped

2 punnets cherry tomatoes, halved

150 g baby English spinach

0.5 cup basil leaves

salad of lettuce, cucumber and avocado to serve


  • Preheat 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.
  • Line 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.
  • Heat 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.
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