Parmesan Meatballs In Sundried Tomato Sauce

DIFFICULTY
Average Average
COOK TIME
Under 1 hr. Under 1 hr.
SERVES
4-6 4-6
Parmesan Meatballs In Sundried Tomato Sauce
Main ingredients
  • Meat
Ingredients
Method

Ingredients

Meatballs:
  • 500g free-range lean beef mince
  • ½ cup fresh, brown breadcrumbs
  • 1/4 cup parmesan, grated
  • 1 egg
  • zest of half a lemon
  • 5ml (1 tsp) dried oregano
  • ¾ teaspoon fine salt
  • black pepper
Sundried tomato sauce:
  • 15ml (1 tablespoon) olive oil
  • 1 large brown onion, finely diced
  • 3-4 sundried tomatoes (preserved in oil), mulched
  • 625ml (2½ cups) Napoletana sauce:
  • 180ml (3/4 cup) tomato passata
  • a handful fresh basil, to finish
  • grated parmesan, to serve

  • Method

  • 1
    For the meatballs, combine all the ingredients in a mixing bowl. Roll into evenly sized balls. You should manage about 20-22.
  • 2
    Heat the olive oil in a Le Creuset Signature Shallow Casserole. Brown the meatballs on all sides, then remove and set aside. In the remaining pan oil, sautÉ the onion until softened, 6-8 minutes. Add a little more oil if needed. Stir in the garlic and cook for another minute.
  • 3
    Add the sundried tomatoes, Napoletana sauce and passata. Season lightly with salt and black pepper. Add the meatballs back into the pan, cover partially and simmer for around 20 minutes.
  • 4
    Finish with basil and parmesan. Serve the meatballs with warm bruschetta or penne pasta.
  • 5
    Image and recipe by Dianne Bibby.