- Servings : 6
- Cook Time : 30m
- Ready In : 30m
- 1 thick slice of bread, crusts removed
- 650g beef mince
- 2 cloves of garlic, chopped
- 100g Parmesan cheese, grated
- 2 tbsps at leaf parsley, chopped
- 1 tsp lemon zest
- 1 egg, lightly beaten
- plain flour
- 2-3 tbsps olive oil
- 400g canned chopped tomatoes
- 2 cloves garlic, finely chopped
Break the bread into pieces and soak in a little milk. Squeeze dry, crumble and place in a large bowl. Add the mince, garlic, parmesan, parsley, lemon zest and egg, and mix well. Season with salt and freshly ground black pepper.
Shape into balls 5cm in diameter. Roll them in flour and shake off any excess. Heat the olive oil in a large frying pan over a medium heat. Add the meatballs and cook, turning, until brown on all sides. Remove and drain on kitchen paper.
Add the chopped tomatoes and garlic to the frying pan. Bring to the boil, reduce the heat and simmer gently for 5 minutes. Return the meatballs to the pan and cook, turning them occasionally, for 15 minutes.
Place in an airtight container and freeze. When ready to eat, heat it up and serve with spaghetti or in pita bread or wrap.