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Italian meatballs

Recipe from: 10/1/1992 12:00:00 AM

Ingredients 16
Servings 2


  • 225
    lean mince
  • 1
    clove garlic, crushed
  • 1
    small onion, grated
  • 1
    egg yolk
  • salt and black pepper
  • 15
    olive oil
  • 1
    clove garlic
  • 1
    stick celery, finely chopped
  • 400
    tomatoes, chopped
  • 10
    tomato purée
  • 10
    basil, chopped
  • 10
  • 5
  • fresh basil or origanum sprigs to garnish
  • tagliatelle to serve


1. Mix the minced beef with the garlic, onion, egg yolk and seasoning. Divide and shape the mixture into 8 meatballs. 2. Preheat a microwave browning dish according to the manufacturer's instructions. Add the oil and cook on HIGH for 1 minute. Add the meatballs and turn them to brown and seal. Cook on HIGH for 3 minutes, turning and rearranging once. Set aside. 3. For the sauce, add the garlic and celery to the browning dish, cover and cook on HIGH for 2 minutes. Stir in the tomatoes, tomato purée and herbs. Cover and cook on HIGH for 4 minutes, stirring once. 4. Mix the cornflour with a little water and add to the sauce. Cook on HIGH for 1 minute to thicken, stirring once. Season. 5. Return the meatballs to the sauce and cook on HIGH for 2 to 3 minutes. Serve on a bed of tagliatelle, garnish with basil and origanum sprigs.

Read more on: beef  |  microwave

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