Rated 5 out of 5 based on 3 votes
- 1.20 kg beef mince
- 4 cloves garlic(crushed)
- 5 x white slices of toast bread (soak in 500 ml of milk )
- 2 x egg (lightly beaten with fork )
- 1 Tbls dry marjoram( crushed in your palm )
- 1 x brown onion(finely chopped)
- 2 pinches salt
- 1 Tbls white pepper
- 1 Tbls brown sugar
- 2 cups cold milk
- 1 x jar leggo's napoletana chunky pasta sauce ( 750 g )
- 3/4 cups bread crumbs
1)In bigger bowl mix mince with garlic,eggs,marjoram,chopped onion,salt,pepper bread soaking in milk and bread-crumbs.If any milk left from bread,pour into mince.Mix well.
2)Spray muffin baking tray with cooking oil and fill with mince and bake in preheated oven on 160 C or until nice and brown.
3)In saucepan heat Napoletana sauce,add sugar,stir and cook until bubbling.Taste and see if anything need to be added.Put in meatballs and gently stir.
4)Serve with homemade pasta.
PS.This meatball the are very soft.
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Hi Snjezana.The 2 cups of milk I use for soaking the slices of breads and the milk what left I pour into mince.The mince will be very soft after cooking.I never throw the milk away.Good luck.Happy Easter.
Snjezana some time I add milk to some sauces as this to and I am tasting and tasting and after I call my husband and ask him how it is.
I don’t think I’ve ever seen somebody use a muffin tray to cook meatballs, it’s ingenious! ^_^
Hello Nell.I used the muffin tray,because I did not want fried them in oil. And come perfect.But is up to you which way you do it.Tummy doesn’t know which shape was it anyway.
I think that’s a great idea. ^_^ I’ll have to give it a go, because I know so many people that don’t like their food oil-fried either. ^_^