Name: Baked meatballs
Cook time: 55 min
Total time: 55 min
Yield: 6
Ingredients: 1 kilogram (2 pounds) minced (ground) beef; 2 eggs; 1 cup (100g) packaged breadcrumbs; 1/2 cup (40g) finely grated parmesan; 1/3 cup finely chopped fresh flat-leaf parsley; 1/4 cup (60ml) olive oil; 1 medium brown onion (150g), chopped finely; 2 clove garlic, crushed; 2 2/3 cup (700g) bottled tomato pasta sauce; 800 gram (1½ pounds) canned crushed tomatoes; 1 cup (120g) frozen peas; 1/2 cup coarsely chopped fresh basil; 200 gram (6½ ounces) ricotta, crumbled; 1/2 cup (40g) finely grated parmesan, extra

Baked meatballs

Serve these juicy meatballs with pasta and a green salad for a quick and easy family dinner.

Ingredients

1 kilogram (2 pounds) minced (ground) beef

2 eggs

1 cup (100g) packaged breadcrumbs

1/2 cup (40g) finely grated parmesan

1/3 cup finely chopped fresh flat-leaf parsley

1/4 cup (60ml) olive oil

1 medium brown onion (150g), chopped finely

2 clove garlic, crushed

2 2/3 cup (700g) bottled tomato pasta sauce

800 gram (1½ pounds) canned crushed tomatoes

1 cup (120g) frozen peas

1/2 cup coarsely chopped fresh basil

200 gram (6½ ounces) ricotta, crumbled

1/2 cup (40g) finely grated parmesan, extra

Method

1.Preheat oven to 200°C/400°F. Oil a 3-litre (12-cup) ovenproof dish.

2.Combine beef, eggs, breadcrumbs, parmesan and parsley in a large bowl; season. Using wet hands, roll rounded tablespoons of mixture into balls.

3.Heat half the oil in a large frying pan over high heat; cook meatballs, in batches, until browned all over. Transfer to dish.

4.Heat remaining oil in same pan; cook onion and garlic, stirring, 3 minutes or until onion softens. Remove from heat; stir in sauce, tomatoes, peas and basil; season. Pour tomato mixture over meatballs; top with ricotta and extra parmesan.

5.Bake, uncovered, 40 minutes or until meatballs are cooked through. Serve with pasta and/or a green salad.

This recipe is not suitable to freeze.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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