Name: Baked meatballs in tomato sauce
Prep time: 60 min
Cook time: 35 min
Total time: 95 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 250 g beef mince; 250 g brown mushrooms minced; 90 g breadcrumbs fresh; 45 ml fresh parsley chopped; 1 eggs beaten; salt and freshly ground black pepper; 15 ml oil; 1 tomato and onion mix tinned; 250 ml stock beef; 15 ml tomatoe paste or sun-dried tomato paste; 5 ml paprika smoked; 1 yellow pepper roasted, sliced; salt and freshly ground black pepper; sour cream; paprika smoked; fresh oregano or thyme; mashed potato; vegetables

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Ingredients (18)

MEATBALLS

250 g	beef mince
250 g	brown mushrooms — minced
90 g	breadcrumbs — fresh
45 ml	fresh parsley — chopped
1	eggs — beaten
	salt and freshly ground black pepper
15 ml	oil

SAUCE

1	tomato and onion mix — tinned
250 ml	stock — beef
15 ml	tomatoe paste — or sun-dried tomato paste
5 ml	paprika — smoked
1	yellow pepper — roasted, sliced
	salt and freshly ground black pepper

TO SERVE

	sour cream
	paprika — smoked
	fresh oregano — or thyme
	mashed potato
	vegetables

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Method:

Meatballs
Preheat the oven to 180°C. Combine all of the ingredients, except for the oil, in a mixing bowl. Using floured hands, shape spoonfuls of the mixture into meatballs. Heat the oil in a pan and brown the meatballs on all sides. Transfer the meatballs to an ovenproof casserole.

Sauce
Mix all of the sauce ingredients together and pour over the meatballs. Season with salt and pepper.
Cover and bake in the oven for 20-25 minutes. Top with a swirl of sour cream, a little smoked paprika and oregano leaves. Serve with mashed potatoes and seasonal vegetables.

Recipe reprinted with permission of Mushroom Farmers’ Association.

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