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Recipe from: 8/1/2003 12:00:00 AM

Ingredients 17
Servings 6


  • Meatballs
  • 250
    beef mince
  • 250
    pork or veal mince
  • 3
    slices white bread, crusts removed
  • 1
    onion, very finely chopped
  • 3
    cloves garlic, crushed
  • 20
    dried oregano
  • salt and milled pepper
  • Tomato sauce
  • 15
    olive oil
  • 1
    onion, finely chopped
  • 3
    cloves garlic, crushed
  • 10
    large, ripe tomatoes, peeled and chopped
  • 400
    canned tomato purée
  • 5
  • salt and milled pepper
  • fresh oregano


These meatballs in tomato are usually fried before they are baked - but why add the extra kilojoules when you can simply simmer them in tomato sauce?

Mix all ingredients together thoroughly.
Pat into oval shaped balls and set aside.

Tomato sauce:
Heat oil and add onion and garlic.
Sauté for three minutes.
Add remaining ingredients and bring to the boil.
Reduce heat, cover and simmer for 15 to 30 minutes.
Arrange meatballs in an ovenproof dish.
Pour over sauce and bake in a preheated 180 °C oven for 30 minutes, uncovered.
Scatter with lots of fresh oregano and serve with orzo (small rice-shaped noddles, also known as risoni) and a green salad or steamed green beans.

Values (per portion): Energy 1513 kJ; Carbohydrate: 43g; Protein 29g; Fat 11g.


Read more on: bake  |  beef  |  sauté

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