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.