Herb and Onion Meatballs in Tomato Sauce |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Easy and very tasty. Why complicate your life when something is this easy ;) Tip:. These meatballs can be made ahead and frozen for use in last minute suppers Ingredients:
1 lipton onion soup mix |
1 egg, beaten |
1/2 cup soft fresh breadcrumb |
1 1/2 teaspoons dried basil |
1 1/2 teaspoons dried oregano leaves |
1/2 teaspoon dried thyme leaves |
1 teaspoon black pepper |
1 1/2 lbs lean ground beef |
1 canned diced tomato, divided 796ml |
2 tablespoons tomato paste |
2 garlic cloves, minced |
1/2 teaspoon black pepper |
1/4 cup shredded parmesan cheese |
hot cooked spaghetti |
Directions:
1. Meatballs: Preheat oven to 350° F (180° C). Combine soup mix with egg, bread crumbs, basil, oregano, thyme and pepper. Crumble in beef and using your hands to gently combine. Form beef into 28 meatballs, each about 1-in (2.5 cm) in diameter. Set meatballs on a foil-lined baking sheet. Bake for 20 minutes, turning twice, or until cooked through. Transfer to an 8 cup (2 L) casserole dish.
2. Sauce: Place half the can of tomatoes in a blender and pulse until smooth. Blend in tomato paste, garlic and pepper. Stir in remaining diced tomatoes. Pour sauce mixture over the meatballs. Bake for 30–35 minutes, or until hot and bubbly. Sprinkle shredded cheese over the centre of the dish for the last 5 minutes of baking. Serve with hot, cooked spaghetti.
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