Some of you have a ton of ground beef left from your Memorial Day barbecues. This recipe is a great way to use up that meat. If you don’t have any left, go out and buy some because this is a delicious dish. It’s bound to become a family favorite.
Prep 20 minutes
Cook 30 minutes
350g /12 oz lean minced beef
50g / 2 oz white breadcrumbs
1 tbsp thyme, chopped
50g / 2 oz fresh parmesan, grated
½ apple, peeled and grated
2 tbsp olive oil
1 large onion, chopped
2 cloves garlic, crushed
2 x 400g / 2 x 14oz tin chopped tomatoes
1 tbsp sun dried tomato paste
A dash of sugar
200g /7 oz fusilli pasta
50g / 2 oz cheddar cheese, grated
2 tbsp basil, chopped
- Measure all of the meatballs ingredients into a food processor. Whiz until combined, then shape into 25 balls. Chill in the fridge while you make the sauce.
- Heat the oil in a saucepan. Add the onion and garlic and fry until just soft.
- Add the tomatoes, paste and sugar. Season and bring up to the boil. Then cover and simmer for 10 minutes.
- Heat a frying pan until hot and add 1 tbsp of oil. Fry the meatballs until lightly golden on all sides. Add to the sauce, cover and simmer for 10 minutes.
- Cook the pasta in boiling salted water until al dente. Drain, then add to the meatballs.
- Add the basil and spoon into a shallow dish. Sprinkle with cheese.
- Put under a hot grill for 5 minutes until bubbling and the cheese has melted.
Recipe from Annabel Karmel
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