450 g (1 lb) lean minced beef
100 g (4 oz) fresh breadcrumbs
1 egg, beaten
70 ml (2 1/2 fl oz) milk
salt and freshly ground pepper
2.5 ml (1/2 tsp) dried thyme
15 ml (1 tbsp) oil
1 onion, skinned and chopped
1 garlic clove, skinned and crushed
15 ml (1 tbsp) plain flour
396 g (14 oz) can tomatoes
150 ml (1/4 pint) beef stock
5 ml (1 tsp) tomato puree chopped parsley, to garnish
100 g (4 oz) fresh breadcrumbs
1 egg, beaten
70 ml (2 1/2 fl oz) milk
salt and freshly ground pepper
2.5 ml (1/2 tsp) dried thyme
15 ml (1 tbsp) oil
1 onion, skinned and chopped
1 garlic clove, skinned and crushed
15 ml (1 tbsp) plain flour
396 g (14 oz) can tomatoes
150 ml (1/4 pint) beef stock
5 ml (1 tsp) tomato puree chopped parsley, to garnish
method
1. In a bowl, mix together the meat, breadcrumbs, egg, milk, and seasonings and herbs. Form the mixture into
2 cm (3/4 inch) balls.
2. Heat the oil in a frying pan and cook the meatballs until brown. Remove from the pan and place in a casserole dish.
3. Fry the onion and garlic until soft and add the flour, mix well and stir in the tomatoes, stock and puree. Cook until thick and adjust the seasoning.
4. Pour the sauce over the meatballs and cover the casserole. Cook in the oven at 180°C (350°F) mark 4 for 45 minutes.
5. Serve hot, garnished with chopped parsley.
2 cm (3/4 inch) balls.
2. Heat the oil in a frying pan and cook the meatballs until brown. Remove from the pan and place in a casserole dish.
3. Fry the onion and garlic until soft and add the flour, mix well and stir in the tomatoes, stock and puree. Cook until thick and adjust the seasoning.
4. Pour the sauce over the meatballs and cover the casserole. Cook in the oven at 180°C (350°F) mark 4 for 45 minutes.
5. Serve hot, garnished with chopped parsley.
serving amount
serves 6
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
