Beef & Oregano Meatballs with Tinned Tomato Sauce

Serving Size: 4

doubles easily to feed a crowd or to have a meal for the freezer

Ingredients

• 500 grams beef mince

• 2 tablespoons chopped oregano leaves (or 1 tablespoon dried)

• ¼ cup finely grated parmesan cheese

• Sea salt and cracked pepper

• 1 egg lightly beaten

• 3 cloves garlic-crushed

• 1 tablespoon olive oil

• 1 brown onion, peeled and finely diced

• 2 x tins pureed tomatoes 

• ¼ teaspoon sugar

• 2 tablespoons chopped, fresh basil

• Extra grated parmesan cheese to serve

Method

For the Meatballs

1. Line a tray with baking paper

2. Put the mince, oregano, parmesan cheese, salt, pepper, egg and garlic in a large mixing bowl

3. Using damp hands or a large wooden spoon mix until well combined

4. Roll tablespoons of the mixture into balls and refrigerate for 20 minutes

5. Heat ½ of the oil in a large pan and add the meatballs

6. Cook for 6-8 minutes until browned

7. Remove the meatballs from the pan and set them aside, covered to keep
   

For the sauce

1. Add the remaining oil to the large pan

2. Add the onion and garlic and cook for about 5 minutes or until softened

3. Add the tomatoes, sugar and basil and cook until slightly thickened

4. Return the meatballs to the pan and mix to coat

5. Allow the mixture to keep cooking until the meatballs are cooked through

   
   TO SERVE

Quinoa is a great and nutritious base for these meatballs but spaghetti or another type of pasta will work well too

NOTES

If you prefer a smoother sauce, tomato passata can be used instead of tinned tomatoes or a combination of the two

This recipe is very easy to double

Meatballs can be frozen on a lined baking tray and when frozen, put into a container to use at a later date

Extra sauce can also be frozen