• Melissa Tuck

Meatballs in tomato gravy with crispy basil leaves




Comforting and delicious. The white bread soaked in milk in the meatballs may seem excessive but this keeps them SUPER moist. The crispy basil is optional but take this to the next level by adding an interesting texture.


Meatballs

500g beef mince

1 onion finely diced

2 tsp ground cumin

2 tsp dried oreganum

2 slices shite bread, crusts removed, diced and soaked in milk

1 egg



Sauce

1 onion, finely diced

4 cloves garlic, crushed

1 tin diced tomatoes

2 tbsp tomato paste

2 tbsp grated parmesan for the sauce

1/2 cup fresh basil

Fresh parmesan for serving

Crispy Basil for serving - see below


Brown basmati rice - steamed


Mix all your meatball ingredients together and form golf ball size balls (or your preference)

Set aside until later.


In a separate saucepan, fry your onion and garlic in some olive oil until translucent. Add your tin of tomatoes, and tomato paste and fresh basil. Cook for about 15 minutes. While that's cooking, fry your meatballs in a separate pan in some oil until golden on all sides. Do not overcook.

Add meatballs to sauce and let them simmer in the sauce for about 10 minutes.


For your crispy basil, drizzle the leaves with some olive oil and bake in the oven at 170 for 8 minutes or until crisp.


Serve with a scattering of crispy basil and some parmesan. Serve on brown basmati rice or with mashed sweet potato or with whatever you like!



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