About the Recipe
A lovely bowl of comfort on those wintery nights! The meatballs and sauce can be frozen for another meal. Plus you don't need to tell the kids there is a vegetable in the meatballs!
Ingredients
250g beef mince
250g pork mince (or just 500g beef)
1 medium zucchini, grated
1c mushrooms, diced
1 medium onion, diced
2 garlic cloves, crushed (or use 1t crushed garlic)
1t parsley
1/4c ricotta
1 large egg
salt and pepper to season
1T oil
For the sauce
1 400g can chopped tomatoes
1 small onion, diced
1 clove garlic, crushed
1t basil
Preparation
Add all the ingredients for the meatballs, apart from the oil, into a large bowl. Mix (its best to do this with your hands, so get messy!)
Roll into golf ball sized balls.
Preheat the oven to 180 degrees C.​
Heat the oil in a large ovenproof fry pan over a medium heat. Brown the meatballs in batches. Add more oil if you need to.
​While the meatballs are frying, heat a little oil in a saucepan over a medium heat.
Add the onion and garlic and sauté for a few minutes. Add the parsley and the can of chopped tomatoes. (You can skip this step by using a jar of pre-made sauce or passata). Simmer for 5mins.
Put all the meatballs back into the fry pan and add the tomato sauce. Put a lid on the pan and put into the oven to bake for 20-25mins.
Serve on a bed of cous cous and baby spinach.