Beef & Oregano Meatballs with Tomato Sauce & Quinoa

Serves: 4

---

Ingredients

For the meatballs

• 500 grams minced beef

• 2 tablespoons chopped oregano leaves

• ¼ cup finely grated parmesan cheese

• 1 egg – lightly beaten

• 2 cloves garlic – crushed

• Salt & pepper

• Olive oil for frying 

For the Sauce

• 1 tablespoon olive oil

• 1 brown onion – diced

• 1 clove garlic – crushed

• 1 x tin chopped or cherry tomatoes

• 1 x 400 ml jar tomato passata

• 1 teaspoon sugar

• 2 tablespoons basil – finely chopped

---

Method

1. Line a tray with baking paper

2. Put all the ingredients for the meatballs in a large bowl and mix to combine

3. With wet hands, roll spoonfuls of mixture into balls, place on the lined tray and refrigerate for 20 minutes

4. While the meatballs are cooling make the sauce

5. Heat the olive oil in a large pan

6. Add the onion and garlic and cook over medium heat until softened

7. Turn the heat down and add the tomatoes and passata, sugar and basil and simmer gently until thickened slightly - about 10 minutes

8. Remove the meatballs from the fridge

9. Heat the olive oil in a large pan and brown the meatballs in several batches, setting aside as they are browned

10. Add all the meatballs (including any juices) to the tomato mixture and mix gently to coat

11. Simmer gently for approximately 10 minutes or until the meatballs are cooked through

12. Serve over quinoa, sprinkled with parmesan cheese and some extra chopped basil

    Serving Alternatives

    Spaghetti, orzo pasta and rice are other options to serve with the meatballs and sauce