Italian meatballs with tomato dip recipe

18 ratings Rate
  • Serves 4
  • 10 mins to prepare and 20 mins to cook, 15 mins to cool
  • 488 calories / serving
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ITALIAN MEATBALLS WITH TOMATO DIPHERO 85b1483e a53d 466b adeb cef7763979da 0 472x310

These delectable bite-sized beef meatballs make the perfect saucy starter or even mixed in with pasta. These Italian meatballs are delicious eaten cold or hot if you prefer.

Preheat the oven to gas 6, 200°C , fan 180°C. Place a roasting tin in the oven to preheat.

Place the mince, breadcrumbs, egg yolk, garlic and herbs in a bowl and season well with salt and pepper; mix well. Divide the mixture into 24 pieces, then roll each into a ball shape.

Add the oil and the meatballs to the hot roasting tin and bake for 20mins, shaking to turn after 10mins. Use a slotted spoon to transfer the meatballs to a piece of kitchen paper and leave to cool.

Mix all the sauce ingredients together, then season to taste. Spoon into a sealable container. Chill the meatballs and sauce until required. Serve on a lettuce lined plate with the dip spooned into a bowl.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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  • Ingredients

  • 400g Boswell Farms beef mince
  • 50g fresh white breadcrumbs
  • 1 egg yolk
  • 1 clove garlic, crushed
  • 1tsp dried oregano
  • 3tbsp chopped fresh parsley
  • 2tbsp olive oil
  • 400g can chopped tomatoes with herbs
  • 3tbsp tomato ketchup
  • dash of Tabasco
  • salt
  • freshly ground black pepper
  • Energy 2035kj 488kcal 24%
  • Fat 33g 46%
  • Saturates 10g 49%
  • Sugars 6g 7%
  • Salt 1.3g 22%

of the reference intake
Carbohydrate 16.1g Protein 33.8g Fibre 1.9g


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