Time: 35 minutes

Spice Level: Not Spicy

Ingredients for 4 servings:

500g beef mince

1 clove garlic, peel, chop finely

80g grated mozzarella

80g hard cheese – grated finely

14g fresh parsley – chop roughly

20 hard cheese – grate finely

2 eggs – beat lightly

For the Sauce

1 onion – peel and chop finely

1 clove garlic, peel, chop finely

1/2 tin chopped tomatoes

1 tsp dried oregano

salt & pepper (from your pantry)

olive oil (from your pantry)

butter (from your pantry)

paper towels (from your pantry)

Ingredients for 2 servings:

250g beef mince

1/2 clove garlic, peel, chop finely

40g grated mozzarella

40g hard cheese – grated finely

7g fresh parsley – chop roughly

20g hard cheese – grate finely

1 egg – beat lightly

For the Sauce

1/2 onion – peel and chop finely

1/2 clove garlic, peel, chop finely

1/2 tin chopped tomatoes

1/2 tsp dried oregano

salt & pepper (from your pantry)

olive oil (from your pantry)

butter (from your pantry)

paper towels (from your pantry)

Preparation:

Prepare all ingredients as indicated above.

Meatballs:

In a large bowl combine beef mince, garlic, mozzarella, HALF the Parmesan, parsley, eggs, salt and pepper. Form into 16 golf size meatballs (if the mixture sticks to your hands, grease your hands with some olive oil between forming each ball).

In a large pan over medium heat, heat the olive oil. Add meatballs and cook, turning occasionally, until golden on all sides, about 10 minutes. Remove from pan and place on a paper towel-lined plate.

Sauce:

To the same saucepan, add the onions and cook until soft - 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add tomatoes, dried oregano and season with salt and pepper to taste.

Add meatballs back to skillet, cover and simmer until sauce has thickened - 15 minutes

Serve:

Garnish with the leftover hard cheese before serving.

Curated by Nuraan Manuels @nurie_phoodie on IG.

Meatballs in a Tomato Oregano Sauce