Meatballs in tomato and basil sauce


Servings 4

Ingredients 
Meatballs
700g lean beef mince
2 eggs
¼ cup tomato paste
1 tablespoon dried oregano
1 onion, finely chopped
2 tablespoons chopped flat-leaf parsley
2 tablespoons olive oil
Sauce
1 teaspoon olive oil
1 clove garlic
2 tablespoons chopped red capsicum
2 400g tinned crushed tomatoes
½ cup beef stock
¼ cup basil

Method

  • To make the meatballs, mix all ingredients except oil in a large bowl
  • Roll tablespoonsful of mixture into balls and set aside
  • Heat oil in large frying pan over high heat, carefully add meatballs and cook, turning occasionally for 8 to 10 minutes or until cooked through
  • Remove from pan and drain on paper
  • Repeat with remaining uncooked meatballs, do not overcrowd pan when cooking or meatballs will stew
  • For the sauce, heat oil in a small saucepan over medium heat, add garlic and capsicum and cook stirring occasionally for 3 minutes or until capsicum is soft
  • Add tomato and stock, then reduce heat to low and simmer for 5 minutes.
  • Add pepper to taste, basil and meatballs and simmer for a further 8-10 minutes
  • Serve with sala

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