2 slices white bread, crusts removed, torn
1/2 cup milk
1 medium brown onion, grated
500g beef mince
1 egg, lightly beaten
1/3 cup finely chopped fresh basil leaves
1/3 cup finely grated parmesan cheese
1/3 cup chopped fresh parsley leaves
2 tablespoons olive oil
500g jar tomato pasta sauce (see note)
Cooked pasta, to serve
Step 1Place bread in a large bowl. Add milk. Stand for 5 minutes. Add onion, mince, egg, basil, cheese and half the parsley Season with salt and pepper. Mix to combine. Roll level tablespoons of mixture into balls. Place on a plate.
Step 2Heat oil in a large frying pan over medium-high heat. Cook meatballs, turning, for 5 to 7 minutes, or until browned and cooked through. Add pasta sauce. Bring to the boil. Reduce heat to medium. Simmer for 2 to 3 minutes or until heated through. Sprinkle with remaining parsley. Serve with pasta.
- Low carb
- Lower gi
Variation: You could use a flavoured tomato pasta sauce such as roasted garlic and red wine or arrabbiata for a spicier version.
After rolling, cover and refrigerate meatballs for 30 minutes, if time permits.
Add extra oil to pan during cooking, if necessary.
Cook meatballs in batches to avoid overcrowding and prevent meatballs stewing.
Kim’s meatball tips: Grating or finely chopping vegetables will help meatballs keep their shape during cooking.
Meatballs are a great way to add ‘hidden’ vegetables to your childrens’ meals.
Serve leftover meatballs in rolls or wraps for lunch the next day.
Freeze uncooked meatballs. Place, in a single layer, in a snap-lock bag. Remove excess air. Seal. Freeze for up to 3 months. Thaw in fridge overnight.
- Author: Liz Macri
- Image credit: Cath Muscat
- Publication: Super Food Ideas