This easy one-pot dish is perfect for a hearty, winter meal and is a firm favourite for all family members. Serve it at the table with a large bowl of steamed greens for everyone to enjoy.
500g lean beef mince
2 garlic cloves, crushed
⅓ cup multigrain bread crumbs
1 egg, lightly beaten
1 tbsp finely chopped fresh herbs (parsley, basil)
⅓ cup finely grated parmesan cheese
2 tbsp Australian extra virgin olive oil
1 brown onion, diced
2 carrots, peeled and grated
2 large zucchinis, grated
8 mushrooms, grated
2 dried bay leaves
1 tin diced tomatoes
1 cup chicken stock (reduced salt)
1 cup water
700g bottle passata
1¼ dried pasta (eg spelt/wholemeal/pulse pasta)
4 tbsp.chopped fresh herbs (parsley, basil) for garnish
½ x 200g tub cherry bocconcini
¼ cup finely chopped fresh basil
1 small garlic clove, chopped
1 tsp lemon juice
This recipe can either be baked in the oven (180oC or 160oC fan-forced) or cooked on the stovetop in a heavy ceramic cookware pot or large ovenproof frying pan.
- Combine mince, garlic, breadcrumbs, egg, parmesan and basil in a bowl. Season with salt and pepper. Roll mixture into 8 balls.
- Heat half the oil in a fry pan over medium-high heat. Cook meatballs, turning for 5 minutes or until browned all over.
- In your ceramic pot cookware or large ovenproof frying pan, saute onion, carrot, zucchini and mushrooms until soft. Add tinned tomatoes, passata, chicken stock and water and bring to the simmer.
- Stir in pasta. Top with meatballs. If using stove top, continue to simmer for 30-35 minutes. If wishing to use oven, bake for 25 minutes or until pasta is almost al dente. Top with bocconcini cheese and extra herbs. Bake, uncovered for 5 minutes or until cheese melts.
- Meanwhile, make the Basil Gremolata. Combine all ingredients in a bowl.
- Serve with a large bowl of steamed greens with a drizzle of olive oil and lemon zest.
Adapted from recipe in Taste.com.au