A mince meat meal will normally be on our dinner menu once a week, most of the times I do spaghetti bolognese but this past week I decided to switch it up and make Jumbo Meatballs and everyone loved them.
I was able to make the meatballs the night before while I was making the mince meat for the tacos we had that night. I placed them in an air-tight container in the fridge uncooked so all I had to do was transfer to a baking dish, add the tomato sauce and cheese and bake. While they cooked I got the pasta ready and that’s dinner done.
The meatballs came out tender and juicy and were a nice change from normal bolognese sauce.
1 Serve of Beef and Vegetable Meatballs – Roll into large meatballs and skip the step where you dust in flour and cook in the frypan.
1 Jar of Leggo’s Pasta Sauce Garden Vegetable 500gm
1-2 Cups Mozzarella Cheese, grated
Dried Italian Herbs
LET’S PUT IT ALL TOGETHER
1. Make the meatballs as per the link recipe. Roll into larger sized meatballs – you should get approx 15 per 500gm of mince.
2. Place the uncooked meatballs into a oven safe baking dish. Pour over the pasta sauce. Add a little bit of water to the jar and shake to get all the sauce out of the jar, pour into dish. Place into a 200 degree Celsius oven (I cooked these in a hot oven so that they cooked fast and didn’t become a sloppy mess), for 30 minutes.
3. After the 30 minutes remove from the oven and add the cheese and a sprinkle of the Italian herbs over the cheese, place back into the over for a further 15 minutes.
4. Cook the pasta while the meatballs are cooking.
Serve and enjoy.
Store leftovers in the fridge in an airtight container for up to 3 days.
Freezer friendly – store in a freezer safe air-tight container for up to 3 months. Allow to defrost in the fridge and then re-heat.
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