MAMMA GRACE’S MEATBALLS
- Meatballs:
- 500 g ground beef
- 1 medium onion, grated
- 200 ml fine breadcrumbs (extra to role in)
- 1 packet brown onion soup powder
- oil for frying
- Sauce:
- 3 tablespoons oil
- 1 medium onion, finely chopped
- 2 teaspoons crushed garlic
- ⅓ punnet mushrooms, chopped
- 1 packet white onion soup powder
- 200 ml water
- ½ green pepper, chopped
- ½ red pepper, chopped
- 1 can Italian tomato
- grated cheese to sprinkle on top
- ground black pepper to taste
Mix all the ingredients for the meatballs well together in a mixing bowl.
Form small meatballs and roll each ball in the extra breadcrumbs.
Place the crumbed meatballs in the freezer to set.
Heat a little oil in a frying pan on the stovetop and shallow fry the meatballs until brown.
Remove the meatballs from the heat and set aside.
To prepare the sauce:
Heat the oil in a frying pan on the stovetop and fry the onions, garlic and mushrooms until brown.
Add the rest of the ingredients for the sauce to the onion mixture in the pan and mix through.
Pour the sauce in an oven dish and place the meatballs in the sauce.
Cover the meatballs with the cheese and sprinkle black pepper on top.
Bake in a preheated oven for 30 – 40 minutes at 180ºC or until the meatballs are cooked but not dry.
Serve with pasta of your choice.
Recipe and photo: Matt Venter
