Herby Italian Meatballs with Primavera Sauce

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This basic meatball mixture is perfect for spaghetti and meatballs, simply team up with your favourite pasta sauce.

Prep: 15 mins

Cook: 30 mins

Serves 4-6

Excellent source of iron

Ingredients

For the Meatballs

500g Quality Mark lean beef mince
½ an onion finely chopped
1 teaspoon mixed herbs
½ teaspoon oregano
2 slices bread made into crumbs
½ teaspoon salt
1 egg
1/3 cup grated parmesan cheese

For the Primavera sauce

500 ml passata – pureed tomato
½ tablespoon olive oil
2 cloves garlic crushed
1 onion chopped
1 courgette finely chopped
1 stalk celery finely chopped
1 capsicum chopped
Pinch dried oregano
1 tablespoon tomato paste
1 teaspoon sugar – or to your taste
A couple of handfuls of fresh parsley chopped
Salt and pepper if desired
Dried pasta for 4-6 people cooked according to manufacturer’s instructions.

Method

For the Meatballs

Combine all the ingredients and form into balls.

For the Primavera sauce

In a frying pan heat the oil and add the onion, garlic, courgette, capsicum and celery. Cook gently until the vegetables are tender. While the vegetables are cooking assemble the meatballs.

Combine the meatball ingredients (I do this in the food processor) and roll into balls. Bake or grill until cooked.

When the vegetables are tender add the passata, tomato paste, sugar and oregano and simmer gently. When the meatballs are cooked add them to the sauce and keep heated until ready to serve.

Serve with cooked pasta, I prefer spaghetti.

Suitable Cuts
Nutrition
Tips & Tricks

BEEF OR LAMB MINCE

Nutrition Information Per Serving

Serving size: 418g

Energy kJ (kcal)	2009 (480)
Protein (g)	36.7
Fat (g)	11.0
Saturated (g)	4.1
Carbohydrate (g)	56.0
Sugars (g)	17.8
Sodium (mg)	570
Iron (mg)	5.3
Zinc (mg)	6.1
Vitamin B12 (ug)	1.5
Vitamin D (ug)	0.1
Selenium (ug)	14.9