Turn beef mince into a main meal that pleases the tastebuds without breaking the bank!
Ingredients
- 400g lean beef mince
- 50g (1/4 cup) white long-grain rice
- 1/4 cup coarsely chopped fresh continental parsley
- 1/4 cup coarsely chopped fresh basil
- 1 brown onion, coarsely grated
- 1 egg, lightly whisked
- Olive oil spray, to grease
- 1 x 800g can diced Italian tomatoes
- 125ml (1/2 cup) water
- Shredded parmesan, to serve
Parmesan and potato mash
- 4 (about 1.25kg) sebago potatoes
- 80ml (1/3 cup) milk
- 30g (1/3 cup) finely shredded parmesan
Method
- Step 1Place the mince, rice, parsley, basil, onion and egg in a bowl. Season with salt and pepper. Divide mixture into 20 portions and roll each into a ball.
- Step 2Spray a non-stick frying pan with olive oil spray to lightly grease. Heat over medium-high heat. Add meatballs and cook for 2-3 minutes until brown.
- Step 3Reduce heat to medium-low. Add the tomato and water to the pan and cook, covered, for 12 minutes. Cook, uncovered, for a further 5 minutes or until the rice is tender and sauce thickens slightly.
- Step 4Meanwhile, place the potato in a large saucepan and cover with plenty of cold water. Cover and bring to the boil over high heat. Reduce heat to medium and simmer, partially covered, for 12-15 minutes or until the potato is tender. Drain and return to the pan.
- Step 5Add the milk to the potato and use a potato masher or fork to mash until the mixture is almost smooth. Add the parmesan and beat until smooth. Taste and season with salt and pepper.
- Step 6Divide the mash among serving plates. Top with meatballs and sprinkle with parmesan to serve.
Nutrition
1010 kj
Energy
6g
Fat Total
2.5g
Saturated Fat
3.5g
Fibre
27g
Protein
18g
Carbs (total)
All nutrition values are per serve
- Author: Alison Roberts
- Image credit: Chris Court
- Publication: Australian Good Taste
0