You know it’s probably a recipe to repeat when you see an empty, licked dish at the end of a meal. Especially when your audience is 4 & 2.
A lot of people have been asking recently about quick 30 minute or less dinners. This one most definitely doesn’t fall into that category. I timed it. And it was exactly 65 minutes from opening the fridge to setting it on the table. I reckon it’s more something for the weekend if time isn’t a luxury that you possess.
I halved this recipe for just me and the kids. And you can see it still made a ton of meatballs. So manipulate the amounts to suit you.
- 700g minced beef (I used a mix of pork and beef). In American that’s 1.5 lbs of ground beef
- 65g porridge oats / 3/4 cup rolled oats
- 250 mls / 1 cup milk
- 3 tablespoons of very finely chopped onion (I used onion powder)
- 1.5 teaspoons salt
Tomato sauce ingredients
- 1 carton (500g) passata
- 1 teaspoon of sugar (brown or white)
- 1 teaspoon of salt
- a splash of worcestershire sauce
- a handful of mature (sharp) cheddar cheese
- Preheat your oven to 175°C / 155°C fan / 350°F
- Mix all of the meatball ingredients together in a bowl. Using your hands roll into smallish meatball sized balls and place on a baking tray lined with greaseproof paper/baking paper
- Put the meatballs in the fridge for 10 minutes
- While the meatballs are setting, make the sauce. Just mix all the ingredients in a bowl
- When the meatballs are chilled, fry off them off in a shallow pan. I used olive oil but with whatever you have
- Put them in a pyrex dish, cover with the tomato sauce and bake for 30 minutes or so. Add a touch more grated cheese and cook until the cheese is melted and bubbling
- Serve. We had mashed potatoes but spaghetti or french bread would work just as well