Micro Italian Meatballs
30/7/2010
Serves 4
Breadcrumbs make the ingredients go further and also lighten them a little.
Meatballs
| 500 g | Beef mince, lean |
| 1 | Egg |
| ½ cup | Breadcrumbs, fresh |
| 1 | Onion, small, diced |
| 4 | Olives, stuffed green, finely diced |
| ¼ cup | Parmesan cheese, grated |
| ¼ cup | Flour |
Sauce
| 400 g | Tomato puree |
| 2 tbsp | Tomato paste |
| 2 cloves | Garlic, crushed |
| ¼ tsp | Dried oregano |
| ¼ tsp | Dried basil |
| ¼ tsp | Dried thyme |
Directions
- 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.
Wine Match
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