Micro Italian Meatballs
( SERVES 4 )
Breadcrumbs make the ingredients go further and also lighten them a little.
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|500 g||Beef mince, lean|
|½ cup||Breadcrumbs, fresh|
|1||Onion, small, diced|
|4||Olives, stuffed green, finely diced|
|¼ cup||Parmesan cheese, grated|
|400 g||Tomato puree|
|2 tbsp||Tomato paste|
|2 cloves||Garlic, crushed|
|¼ tsp||Dried oregano|
|¼ tsp||Dried basil|
|¼ tsp||Dried thyme|
- Combine the minced beef, egg, breadcrumbs if using, onion, olives and cheese. Form into 10-12 meatballs. Roll each one for several seconds in your hands - this will help them stick together.
- Roll in flour then place in a round, microwave-proof casserole dish just large enough to hold them in a single layer. Cover and microwave on three-quarters (75 per cent) power for 2 minutes. Turn the meatballs around in the dish so they cook evenly. Cover and cook for a further 2 minutes.
- Combine the ingredients for the sauce. Pour over the meatballs. Cover and microwave on three-quarters (75 per cent) power for 3-4 minutes or until cooked. Stir once during cooking.