Spicy tomato meatballs
SERVES 4 | 10 MINS PREP | 20 MINS COOK TIME
INGREDIENTS
500g premium beef mince
- ¼ cup panko breadcrumbs
- ¼ cup milk
- 1 tbsp dried oregano
- 2 garlic cloves, minced
- 2 tbsp tomato paste
- 1 tsp chilli flakes
- 1 tsp salt
Sauce
- 400g can canned chopped tomatoes
- 1 cup beef bone broth (or beef stock)
To serve
- ½ cup Parmesan cheese
- 1 baguette
- black pepper
- olive oil
- fresh herbs
METHOD
In a large bowl, combine the mince, breadcrumbs, milk, oregano, garlic, tomato paste, chilli flakes and salt. Roll into ping pong size balls.
Heat 2 tbsp cooking oil in a large frying pan and fry meatballs on medium-low heat for 10 minutes until browned on all sides.
Stir in tomatoes and bone broth and bring to a simmer. Cover with lid and simmer for 10 minutes.
Remove lid, increase heat for 5 minutes to reduce sauce.
While meatballs are cooking, slice the baguette into wide diagonal slices. Drizzle with olive oil and grill until golden.
To serve, scatter fresh herbs, black pepper and parmesan over the meatballs and serve grilled bread on the side. These meatballs also work great when served with pasta.
