RECIPE BY:

Courtney Roulston

SERVING SIZE:

4 people

MAKE:

20 meatballs

INGREDIENTS :

MEATBALLS:

• 500g Coles `finest` angus beef mince
• 500gm Coles pork mince
• 1 x free-range egg, lightly beaten
• 3 slices Gluten Free White Bread
• 1 cup milk
• 60gm Parmesan cheese, finely grated-Plus extra to serve
• 1Tb thyme leaves, finely chopped
• 1Tb rosemary, finely chopped
• 2Tb tomato paste

TOMATO SAUCE:

• 2 Tb Cobram Estate Classic Extra Virgin Olive Oil
• 1 brown onion, diced
• 2 cloves garlic, crushed
• ½ teaspoon whole fennel seeds
• ¼ cup tomato paste
• 2 x 800g can crushed tomatoes
• 2tsp sugar
• 1 cup fresh basil leaves, picked

METHOD :

• Soak the bread in the milk and egg in a bowl for 5 minutes to soften. Mix until the bread is broken up, then add all the remaining meatball ingredients into the bowl and mix until well combined. Roll into 20 meatballs, place onto a tray and set aside in the refrigerator.
• For the tomato sauce, heat the oil over a medium heat in a saucepan. Cook the onion and garlic for 3-4 minutes, or until softened. Add in the fennel seeds, tomato paste, crushed tomatoes, sugar and basil. Bring the sauce up to a gentle simmer and cook, stirring occasionally for 5-6 minutes. Remove the meatballs from the fridge and place into the tomato sauce. Cook the meatballs, turning occasionally for 15 minutes, or until cooked through.
• To serve, place the meatballs into a bowl and grate over Parmesan cheese and extra basil leaves.
• Serve with crusty bread green salad or steamed greens.