Ingredients
-
-
500
-
1
-
3
-
3
-
2
-
2
-
2
-
1
-
1
-
-
2
-
3
-
700
-
Directions
Meatballs With Tomato Sauce- Chicken or Beef, An Italian style meatball in tomato sauce For gluten-free option use gluten-free bread and tomato puree Can also use an Italian style tomato pasta sauce in this recipe such as Bertolli’s Provisto Sugo Either ground/minced chicken or beef can be used for this recipe The meatballs can be either pan-fried or deep fryed, Very easy to put together and scrumptious I baked by meatballs (24 30 gram morsels) for 20 minutes at 175C fan forced and then put them into the sauce for 25 minutes and voila served over pasta with a sprinkle of some more parmesan cheese and dinner was very much enjoyed Thank you **Jubes** made for Aussie/Kiwi Recipe Swap #67, August 2012
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Steps
|
1
Done
|
Using a Large Mixing Bowl- Add the Minced Chicken or Beef, the Egg, Cheese, Parsley, Garlic, Salt and Pepper. |
|
2
Done
|
Add the Crumbed Fresh Bread and Milk and Mix Until Well Combined. You Can Use a Food Processor to Just Add the Bread and Milk and Process Until Well Mixed. |
|
3
Done
|
Add the Bread/Milk Mixture to the Chicken or Beef Mix. Combine Well. |
|
4
Done
|
Refrigerate the Meatball Mixture For 30 Minutes. |
|
5
Done
|
Using Damp Hands, Shape the Meatball Mixture Into About 25 Small Balls. |
|
6
Done
|
Fry the Meatballs Using a Medium Heat and Then Drain Them on Absorbent Kitchen Paper. I Like to Pan-Fry Mine. |
|
7
Done
|
Meanwhile, Heat the Olive Oil and Cook the Shallots For About 1 Minute. Add the Tomato Puree and Bring to the Boil. Add the Meatballs and Simmer For 25-30 Minutes. Stir Occassionally. |
|
8
Done
|
Serve Hot With Some Cooked Pasta. |
