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Try these Italian-inspired meatballs for an economical but tasty dish.
Ingredients 10 serves 20 serves Unit Beef mince 1 2 kg Onion, chopped 150 300 g Frozen spinach, thawed and drained 180 360 g Garlic, crushed 8 16 g Dried breadcrumbs 20 40 g Eggs (beaten) 1 2 ea Grated parmesan cheese 40 80 g MAGGI® Classic Beef Booster 10 20 g Olive oil 40 80 ml Red wine 100 200 ml BUITONI® Tomato Coulis 750 1500 g MAGGI® Classic Demi-Glace Sauce 30 60 g SUSTAGEN® Hospital Neutral 200 400 g Fresh basil 15 30 g
Preparation time: 15 minutes
- Combine first 8 ingredients and form into meatballs.
- Heat oil in pan and cook meatballs until golden. Add red wine, BUITONI® Tomato Coulis and MAGGI® Classic Demi-Glace Sauce. Bring to boil, return meatballs to pan and simmer covered for 10 minutes.
- Whisk in SUSTAGEN® Hospital Neutral and basil before serving.
Serve weight 204gNutrient Per Serve Energy 1601kJ Protein 29.4g Total fat 18.9g - Saturated fat 6.8g Carbohydrate 22.0g Sugars 15.3g Vitamin D 1.3ug Sodium 729.3mg Potassium 985.3mg Calcium 214.5mg
Serving Suggestion To serve these meatballs as a pasta sauce, roll into small balls and proceed as above. Serve over fettuccine, spaghetti or spiral pasta, sprinkled with parmesan
