500g Premium Beef Mince
1 Brown Onion, finely chopped
1 Carrot, peeled & grated
1 Zucchini, grated
1 clove garlic, finely chopped
2 Tbs tomato paste
1⁄4 cup parmesan cheese
1⁄4 cup breadcrumbs or Almond meal for a GF opIon1 Egg
Salt & pepper
Handful of fresh parsley, chopped
1 Brown onion, finely chopped
1 clove of garlic, finely chopped
2 Tablespoons tomato paste
1⁄2 cup red wine
2 bottles of passata [pureed tomato sauce]
Add mince, chopped onion, grated carrot, chopped garlic, tomato paste, parmesan cheese in a large bowl & mince well, with clean hands (this can also be done in a food processor)
Make a well in the centre mince mixture, add lightly beaten egg, breadcrumbs & season with salt &pepper. Mix well unIl mixture is combined. If mixture feels a little sIcky, add a little more breadcrumbs.
Form meatballs, take a small handful of mixture [don’t make these too large, a nice bite size] roll into a ball shape, contInue this process unIl no mix remains.
Heat enough olive oil to cover the base of a non-sIck frypan & add your meatballs. Cook on medium heat, turning occasionally unIl all sides are brown. This step will take approx 7 – 9 mins to cook, reducing heat if necessary. Once cooked, remove from pan, & drain on greaseproof paper.
While meatballs are cooking, prepare the sauce. Heat a small glug of olive oil in pan & gentle sauté garlic & onions. ContInue to cook unIl onions are transparent & not browned. This will take about 5minutes.
Add tomato paste to onion mix & cook for a further minute contInually stIrring unIl onions are well coated with paste.
Add red wine & deglaze the pan, cook wine for 1 minute & add your passata. Season with salt &pepper, Gently simmer sauce for 20 minutes.
Add cooked meatballs to sauce mix. Ensure all meatballs are well covered with the sauce, adding a little water if your sauce is too thick. Cover your pan & Simmer your meatballs for a minimum of 20 minutes.
Serve your sauce & meatballs with spaghetti, freshly torn basil & top with parmesan cheese...YUM!