Meatballs are the best. Kids love to eat them and meatballs are a great dish to get the kids helping out in the kitchen. This is a Donna Hay inspired recipe that the kids and I cooked last week.
- 500g grass fed beef or free range chicken mince
- 45g fresh sourdough or wholemeal breadcrumbs
- 2 tbspn milk
- 1 clove garlic, crushed
- 1 tbspn Dijon mustard
- 1 tbspn thyme leaves
- sea salt and cracked black pepper, to taste
- 750ml tomato passata
- 1 cup beef or chicken stock
- 2 cloves garlic, crushed
- 2 sprigs basil (just for cooking)
- Place the breadcrumbs and milk in a big bowl and mix using a wooden spoon. Allow to stand for 1 minute.
- Add the beef, garlic, mustard, thyme, salt and pepper. Mix it all really well with the spoon, so everything’s fully combined.
- Line a tray with non-stick baking paper. Wet your hands with a little bit of water and roll 2 tablespoons of the beef mixture into a ball. Place on the tray, then repeat until you’ve used all the mixture.
- To make the tomato sauce, place a large non-stick frying pan over medium heat. Add the passata, stock, garlic and basil and bring to a simmer.
- Carefully slide the meatballs into the sauce. Simmer for 10 minutes or until cooked through, rolling them around with a wooden spoon every few minutes so they cook evenly.
- Discard the basil sprigs and serve the meatballs and sauce on top of hot spaghetti or vegies.