Ingredients Jump to Instructions ↓

  1. 650g lean beef mince

  2. cup (35g) fresh breadcrumbs

  3. 2 green onions (shallots), chopped

  4. 2 tablespoons chopped oregano, plus extra leaves to serve

  5. 2 garlic cloves, chopped

  6. 1 x 700g bottle tomato passata (see tip)

  7. cup (60g) grated tasty cheese

  8. mashed potato, to serve

Instructions Jump to Ingredients ↑

  1. Place beef mince, breadcrumbs, green onion, oregano and garlic in a large bowl and season to taste. Mix well to combine. Roll mixture into 16 balls.

  2. Spray a non-stick frying pan with cooking oil spray and heat on medium-high. Cook meatballs for 10 minutes, until browned and cooked through. Meanwhile, heat passata in a saucepan for 5 minutes, until warm. Transfer meatballs to a greased baking dish. Pour over passata and scatter with cheese.

  3. Place under a hot grill for 5 minutes, until cheese melts. Top with extra oregano and serve with mashed potato.

  4. Tip: Tomato passata is a pure tomato sauce available in bottles or large jars from the supermarket.


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