Tuesday 23 January 2018

Italian Meatballs (12 months +)


100g (three and a half oz) minced beef

Half an onion, finely chopped

1 potato, cooked and mashed

Pinch of salt

Freshly ground pepper to taste

Ingredients for the tomato sauce

200g (7 oz) tomatoes

2 teaspoons olive oil

1 teaspoon finely chopped garlic

1 tablespoon tomato puree

4 fresh basil leaves, chopped


* Mix together the minced beef, onion, mashed potato, salt and pepper. Make small balls (about 15) and leave to sit for 10-15 minutes at room temperature.

* Wash the tomatoes and cut them into quarters

* In a heavy-based saucepan, heat half of the olive oil over a medium heat and cook the garlic until lightly golden.

Add the tomatoes, tomato puree and basil. Cover and simmer for 10 minutes.

* Heat the rest of the olive oil in another pan over a medium heat and carefully add the meatballs.

Brown them on all sides so that they are sealed, meaning you can no longer see any raw meat on the outside.

* Remove the tomato sauce for the heat and blend. Add the meatballs and cook over a low heat for about 10 minutes or until the meatballs are cooked through.

Irish Independent

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