INGREDIENTS
500g lean beef mince
1 small onion, grated
½ cup breadcrumbs
½ cup chopped parsley
2 tbs olive oil
⅔ cup grated pecorino cheese
700g tomato passata
¼ teaspoon dried oregano
METHOD
- Put the beef mince, onion, breadcrumbs and half the parsley and cheese into a bowl. Season with salt and pepper and mix well. Roll into walnut sized balls.
- Heat the oil in a deep-sided frying pan and lightly brown the meatballs on all sides. Cook in batches transferring to a clean plate as meatballs are cooked.
- Add passata and oregano to the frying pan. Cook for several minutes before returning meatballs to the sauce. Cook for a further 15 minutes over a medium heat. Garnish with remaining cheese and parsley and serve meatballs with pasta.
VARIATIONS AND TIPS
- Add pinenuts and lemon zest to the meatballs.
- Meatballs can be rolled into larger rissoles.
- Reheat meatballs in a sub roll with shredded cheese.
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