Serves
4
Prep Time
20 minutes
Cooking Time
30 minutes
Ingredients
- 500g pork and veal mince
- 1 cup fresh white breadcrumbs
- 1 egg, lightly beaten
- 2 tablespoons milk
- ¼ cup Leggo’s Tomato Paste infused with Caramelised Onion
- 1½ teaspoons Worcestershire sauce
- 1 teaspoon dried mixed herbs
- 1 tablespoon olive oil
- 2 tablespoons Leggo’s Tomato Paste infused with Caramelised Onion, extra
- 400g can tomato puree
- 4 sprigs fresh thyme
- Steamed greens and toasted sourdough, for serving
Leggo's Tomato Paste. Australian Tomatoes infused with caramelised onion 250g
Leggo's Tomato Paste. Australian Tomatoes infused with caramelised onion 250g
Method
STEP 1Lightly oil a 1 litre capacity baking dish. Place mince, breadcrumbs, egg, milk, Leggo’s Tomato Paste, Worcestershire sauce and dried herbs in a large bowl. Mix well and season to taste. Form into 8 balls and place into oiled baking dish.
STEP 2
Heat oil in a frypan over medium-low heat. Add extra Leggo’s Tomato Paste and gently cook for 1 minute. Add tomato puree, thyme and bring to the boil. Reduce heat and simmer for 5 minutes. Season to taste.
STEP 3
Pour hot sauce over meatballs and cook in a preheated oven at 200°C for 30 minutes or until cooked through, carefully turning meatballs, halfway. Serve with greens and toasted sourdough to mop up sauce.
Tips
Make smaller meatballs and serve with spaghetti for an easy mid week meal.
Leggo's Tomato Paste. Australian Tomatoes infused with caramelised onion 250g