Prep
20 MIN
Cook
45 MIN
Ingredients
2 cups
Fresh Breadcrumbs
1 cup
Milk
1 tbsp
Extra Virgin Olive Oil, extra to serve
1
Large Onion, Diced
2
Garlic Cloves, Crushed
1 tbsp
Freshly Chopped Rosemary
to taste
Salt Flakes and Cracked Pepper
1 kg
Beef Mince
1
Large Egg, Lightly Beaten
2/3 cup
Grated Parmesan, extra for serving
820 g
can HEINZ Big Red Condensed Tomato Soup
1 tbsp
Balsamic Vinegar
Instructions
Step 1
Preheat oven to 180°C/ 160°C fan-forced. Pour the milk over the breadcrumbs and leave to soak.
Step 2
Meanwhile, heat the oil in a frying pan over medium heat. Add the onion, garlic, rosemary, and a good pinch of salt. Cook for 5 minutes, stirring occasionally, until the onions are lightly golden. Cool slightly before adding to the soaked breadcrumbs with the beef mince, egg, parmesan and a good grinding of pepper. Mix well with your hands until everything comes together.
Step 3
Roll the beef mixture into 28 golf-ball sized meatballs and add to a 40 x 32cm roasting tray in single layer. Bake for 10 minutes, or until lightly golden. Remove from the oven and pour over the HEINZ Big Red and balsamic. Cover with foil and return to the oven and bake for a further 25-30 minutes. Serve meatballs topped with extra parmesan and olive oil.
Step 4
Spoon over pasta, creamy polenta or mashed potato, with a side of sauteed winter greens.
**Freeze meatballs for up to 3 months
