Name: Meatballs napoletana
Cook time: 60 min
Total time: 60 min
Ingredients: 500 gram (1 pound) minced (ground) beef; 1 egg; 1/2 cup (50g) packaged breadcrumbs; 1/4 cup (20g) finely grated parmesan cheese; 1/4 cup fresh flat-leaf parsley, finely chopped; 2 tablespoon olive oil; 1 small_piece (80g), brown onion , chopped finely; 1 clove garlic, crushed; 3 cup (750g) bottled tomato pasta sauce; 1/2 cup (60g) frozen peas; 1/4 cup fresh basil, coarsely chopped

Ingredients

500 gram (1 pound) minced (ground) beef

1 egg

1/2 cup (50g) packaged breadcrumbs

1/4 cup (20g) finely grated parmesan cheese

1/4 cup fresh flat-leaf parsley, finely chopped

2 tablespoon olive oil

1 small_piece (80g), brown onion , chopped finely

1 clove garlic, crushed

3 cup (750g) bottled tomato pasta sauce

1/2 cup (60g) frozen peas

1/4 cup fresh basil, coarsely chopped

Method

1.Combine beef, egg, breadcrumbs, cheese and parsley in medium bowl. Using wet hands, roll level tablespoons of beef mixture into balls.

2.Heat half the oil in large frying pan, cook meatballs, in batches, until browned and cooked through.

3.Heat remaining oil in same pan, cook onion and garlic, stirring, until onion softens. Add sauce, bring to the boil. Add meatballs, reduce heat, simmer, uncovered, about 10 minutes or until sauce thickens slightly.

4.Add peas and basil, simmer, uncovered, until peas are tender. Serve meatballs and sauce with crusty bread, if you like.

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Ingredients

Method

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