This old-fashioned favourite shows that you don’t need to go all out to create satisfying family dinners.
Ingredients
- 2 garlic cloves, chopped, plus 1 halved
- 4 slices pancetta
- 2 teaspoons chopped rosemary
- 1/4 cup chopped parsley, plus extra to serve
- 600g beef mince
- 1/2 teaspoon Masterfoods Chilli Flakes
- 2 tablespoons tomato paste
- 1 egg
- 250g punnet cherry tomatoes, halved
- 3 cups (750ml) tomato passata
- 1 teaspoon brown sugar
- 2 teaspoons red wine vinegar
- 8 slices ciabatta
- 1 cup (80g) grated parmesan
Method
- Step 1Place chopped garlic in a processor with pancetta, rosemary and parsley and pulse until finely chopped. Place in a bowl with mince, chilli, tomato paste and egg and mix well with your hands. Roll into 3cm balls and chill for 30 minutes.
- Step 2Preheat the oven to 180°C.
- Step 3Heat oil in a pan over medium-high heat. In batches, cook meatballs for 4-5 minutes until well browned. Place on a baking tray with the cherry tomatoes. Drizzle tomatoes with oil and season. Bake for 10 minutes or until the meatballs are cooked through and tomatoes are tender.
- Step 4Meanwhile, heat the passata, sugar and vinegar in a pan over medium heat. Season, then place the meatballs and tomatoes in the sauce and warm through.
- Step 5Toast or chargrill bread, then rub with the halved garlic clove.
- Step 6Serve meatballs and sauce on the toast, scattered with parmesan and parsley.
- High protein
- Low carb
Nutrition
2639 kj
Energy
27g
Fat Total
13g
Saturated Fat
6g
Fibre
52g
Protein
191mg
Cholesterol
1091.67mg
Sodium
13g
Carbs (sugar)
41g
Carbs (total)
All nutrition values are per serve
- Author: Valli Little
- Image credit: Brett Stevens
- Publication: Taste.com.au
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