Herby Italian meatballs with primavera sauce
Herby spaghetti and meatballs recipes
Serves
4 - 6
Prep Time
15 mins
Cook Time
30 mins
This basic meatball mixture is perfect for spaghetti and meatballs, simply team up with your favourite pasta sauce.
Cooks tip: Primavera sauce freezes well, make double and freeze half. Freeze left over passata to use on a pizza base or enrich a casserole.
This recipe shines when courgettes are plentiful during October - April. If they aren't in season subsititute for other vegetables you have on hand.
This basic meatball mixture is perfect for spaghetti and meatballs, simply team up with your favourite pasta sauce.
Print
ShareIngredients
500g Quality Mark beef mince
1/2 onion
finely chopped1 tsp dried mixed herbs
1/2 tsp dried oregano
1 cup fresh breadcrumbs
1/2 tsp salt
1 egg
1/3 cup grated Parmesan cheese
1/2 Tbsp olive oil
1 onion
chopped2 garlic cloves
crushed1 courgette
finely chopped1 green capsicum
chopped1 celery stalk
finely sliced500ml tomato passatai
1 Tbsp tomato paste
1/3 tsp white sugar
1/3 tsp dried oregano
1/3 tsp salt
1/3 tsp black pepper
1/3 tsp parsley
chopped
pasta
cooked according to packet instructions
Method
In a frying pan heat the oil and add the onion, garlic, courgette, capsicum and celery.
Cook gently until the vegetables are tender.
While the vegetables are cooking assemble the meatballs.
Combine the meatball ingredients and roll into balls.
Bake or grill until cooked.
When the vegetables are tender add the passata, tomato paste, sugar, oregano, and salt and pepper and simmer gently.
When the meatballs are cooked add them to the sauce and keep heated until ready to serve.
Serve with cooked pasta, I prefer spaghetti and top with chopped parsley.
