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Oven-baked giant meatballs Recipes
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Recipe Name : Oven-baked giant meatballs
Country : United States
Rating :
Category : Home > Pasta > Fettucini
Chef : Katrina Woodman
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INGREDIENTS


500g lean beef mince
2 garlic cloves, crushed
1/2 small brown onion, grated
1/4 cup dried breadcrumbs
1 egg, lightly beaten
2 tablespoons finely chopped fresh parsley leaves
2 tablespoons finely chopped fresh mint leaves
1 tablespoon olive oil
500g jar tomato and basil pasta sauce
250g dried fettuccine pasta
Finely grated parmesan and baby basil leaves, to serve
DIRECTION


Preheat oven to 180C/ 160C fan-forced. Combine mince, garlic, onion, breadcrumbs, egg, parsley and mint in a bowl. Season with salt and pepper. Using one-quarter mixture at a time, roll into 4 balls. Place on a plate. Cover with plastic wrap. Refrigerate for 30 minutes, if time permits.

Heat oil in a heavy-based, flame-proof casserole dish over medium-high heat. Cook meatballs, turning, for 6 minutes or until browned. Remove from heat. Add pasta sauce. Cover. Bake for 20 minutes or until meatballs are cooked through.

Meanwhile, cook pasta in a large saucepan of boiling salted water following packet directions. Serve with meatballs, parmesan and basil.
NOTE:

Cooking class: Rolling: Using clean hands, roll one-quarter of the mixture at a time to make 4 balls. Refrigerating the meatballs helps prevent them breaking during cooking.
SOURCE:

http://www.taste.com.au/recipes/25143/oven+baked+giant+meatballs