Easy, versatile and perfect for busy people on a budget. This recipe is also great when made in the slow cooker! I've also included veggie & herb smuggling tips below for variety. These are AMAZING the next day on a beautiful bread roll (sub).
* 1 kg (2.2pounds) lean beef mince
* 2 eggs, beaten
* 1 large onion, finely diced
* 700ml/23fl.oz jar of passata (or chunky pasta sauce) We used the San Remo chunky pasta sauce with mushrooms purely because it was on sale. ANY passata or pasta sauce that you like the taste of will work.
Preheat oven to 180°C/360F. In a large bowl, mix together the mince, eggs and onion and season with sea salt and cracked pepper. Using damp hands, roll into meatballs. Place in a casserole dish and pour over the sauce. In the empty jar, swirl 1⁄2 cup (125ml) of water to release remaining sauce and add to the dish. Stir to mix through, cover and cook for 30 minutes, remove lid and cook for a further 15 minutes.
TIP: Throw in your favourite herbs for extra oomph! We had mushrooms that needed to be used so we threw them in to up the nutrients. I also used the chunky bolognese sauce which was on sale. I always use whatever pasta sauce or passata is on sale. Because we slow cooked the meatballs and added heaps of mushrooms the sauce does thicken and change colour.
You can also make this in your slow cooker – 7 hours on low. or your turbo cooker
Serve on top of your favourite cooked pasta, rice or with a Creamy Garlic Mash.