Ingredients Jump to Instructions ↓

  1. 3 slices wholegrain bread, crusts removed

  2. 1/4 cup reduced-fat milk

  3. 450g veal mince

  4. 1 small red onion, coarsely grated

  5. 1/3 cup finely grated parmesan cheese

  6. 2 tablespoons tomato chutney

  7. 1/2 teaspoon mixed dried herbs

  8. 2 x 400g cans diced tomatoes

  9. 1/4 cup roughly chopped fresh flat-leaf parsley leaves

  10. 1/3 cup fresh basil leaves, torn cooked macaroni pasta, to serve

Instructions Jump to Ingredients ↑

  1. Place bread in a bowl. Cover with milk. Stand for 2 minutes. Squeeze out excess milk. Combine bread mixture, mince, onion, cheese, chutney and dried herbs in a large bowl. Using 1 tablespoon mixture at a time, roll mixture into 32 balls. Place on a tray. Cover and refrigerate for 20 minutes. Preheat oven to 200°C/180°C fan-forced.

  2. Line a baking tray with baking paper. Thread 4 meatballs onto each skewer. Place skewers on prepared tray. Bake for 30 minutes or until browned and cooked through.

  3. Meanwhile, place tomato, parsley and basil in a saucepan over medium heat. Bring to the boil. Reduce heat to medium-low. Simmer for 3 to 4 minutes or until heated through. Serve skewers with pasta and tomato mixture.


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