MASTERPLAN WEEK 8
Serves 10
OVEN BAKED MEATBALLS
Handmade meatballs might seem a bit of a faff, but I'm implementing the oven again here to help make up a batch for next week too. Just make sure you've got enough sauce to dunk them in - this will moisten them up when they come out of the oven. They taste amazeballs (see what I did there) and you'll be delighted you bothered when the kids wolf them down!
40 min

Ingredients
- 1.5kg beef mince
- 100g frozen onions
- 50g frozen garlic
- 125g breadsticks
- 2 tbsp oregano
- 2 eggs
- ---
- 100g frozen onion
- 50g frozen garlic
- 2 tbsp balsamic vinegar
- 3 x 400g tin chopped tomatoes
- 1 tbsp basil pesto
- pasta (90g uncooked per adult, 50g per child)
- green veg
- 100g cheese of your choice
Instructions
- Preheat oven 200ºc
- Line two or three baking trays with greaseproof paper
- In a large mixing bowl, combine all the ingredients above the dotted line and mix with hands
- Using your hands, lay evenly sized golf balls of the mince mixture onto baking trays and bake for 20-25 mins - you may need to rotate the trays for even browning
- Meanwhile, make the sauce in your largest saucepan by browning the frozen onion and frozen garlic
- Once browned, add the balsamic and allow to boil off before adding the chopped tomatoes and pesto. Bring up to a bubble and keep on a simmer
- Cook the pasta according to packet instructions, prep green veg and soak cooked meatballs in tomato sauce before serving
- Serve half the quantity of meatballs with grated cheese, green veg and pasta.
- Cool, bag, label and freeze the remaining meatballs for next week
- ENJOY!
7.8.1.2
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https://www.feedthebrood.com/project/oven-baked-meatballs/