Prep
20 MIN
Cook
45 MIN
Ingredients
2 cups
fresh breadcrumbs
1 cup
milk
1 tbsp
extra virgin olive oil, extra to serve
1
large onion, diced
2
garlic cloves, crushed
1 tbsp
freshly chopped rosemary
-
salt flakes and cracked pepper, to taste
1 kg
beef mince
1 cloves
egg, lightly beaten
2/3 cup
grated parmesan, extra for serving
820 g
can HEINZ BIG RED Condensed Tomato Soup
1 tbsp
balsamic vinegar
Description
This people pleaser is a great way to use up those last slices of stale bread; just a few slices with make enough fresh breadcrumbs for these meatballs. Cook a big batch and freeze for a fast mid-week meal.
Instructions
Step 1
Preheat oven to 180°C / 160°C fan-forced. Pour the milk over the breadcrumbs and leave to soak.
Step 2
Meanwhile, heat the oil in a frying pan over medium heat. Add the onion, garlic, rosemary, and a good pinch of salt. Cook for 5 minutes, stirring occasionally, until the onions are lightly golden.
Step 3
Cool slightly before adding to the soaked breadcrumbs with the beef mince, egg, parmesan and a good grinding of pepper. Mix well with your hands until everything comes together.
Step 4
Roll the beef mixture into 28 golf-ball sized meatballs and add to a 40 x 32cm roasting tray in single layer. Bake for 10 minutes, or until lightly golden.
Step 5
Remove from the oven and pour over the HEINZ Big Red and balsamic. Cover with foil and return to the oven and bake for a further 25-30 minutes. Serve meatballs topped with extra parmesan and olive oil.
Step 6
Spoon over pasta, creamy polenta or mashed potato, with a side of sauteed winter greens.
**Freeze meatballs for up to 3 months