Ingredients
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- 400 g beef mince
- 1 clove garlic, crushed
- 2 slices thick white Italian-style bread, crusts removed
- 1⁄3 cup milk
- 1 tbsp olive oil
- finely grated rind and juice of a lemon
- 1 cup grated Parmesan cheese
- chopped fresh basil
- 750 ml bottle tomato pasta sauce
- 1 cup beef stock
- few fresh basil leaves
- 500 g pasta
- Parmesan and basil to serve
Method
Place the beef mince, garlic, and a little salt and pepper in a large bowl. Tear bread into small pieces, place in a small bowl, and pour over the milk and olive oil. Set aside it for a few minutes or until bread absorbs most of the liquid. Mix with a fork. Add the bread mixture, lemon rind and juice, Parmesan, chopped basil, to the beef, using your hand bring the mixture together and knead until combined.
Shape small spoonfuls of mixture into small meatballs. Place the tomato pasta sauce, stock and a few basil leaves in a wide heavy based pan, bring to the boil, and then reduce heat to a simmer.
Have the tomato sauce at simmering point, not any higher or meatballs may break apart. Carefully spoon the meatballs into the sauce and cook uncovered for about 10–12 minutes or until meatballs are cooked (depending on the size of the pan the meatballs may need to be gently turned while cooking). While meatballs are cooking, cook pasta.
Serve pasta with a spoonful of the tomato sauce and spoon over a few meatballs.
Serving suggestion: Sprinkle pasta and meatballs with Parmesan and basil leaves.
- Do not store fresh mince any longer than necessary. Refer to use-by-dates for packaged mince and use well within that time. Loose mince is best used within 1 to 2 days.
More recipes at: www.beefandlamb.com.au
