rosmarino & beef meatballs

another easy, great tasting mid week meal, perfect for the whole family! and of course, it is another one pot wonder, which falls right into my meal favourites!
a little effort as the meatballs take some time but if you double up the meatball recipe you can use half for this dish and the other half can be frozen for future use.
rosmarino and orzo pasta remind me of family comfort food…good food made easy. i sometimes tuck in with a spoon only.
and if you feel like treating yourself, break a few eggs into the dish a few minutes before the end of the baking time, making this a pasta & meatball shakshuka!!
home made chilli sauce and a side salad are the perfect accompaniments to this dish.

for the meatballs | makes about 35
500g minced beef
1 small onion, finely chopped
1tsp minced garlic
1 egg
handful fresh parsley, chopped
1tbs chutney
1tbs Worcester sauce
1c breadcrumbs
3/4c milk
1tsp dried oregano
1/2c finely grated parmesan cheese
1/2tsp salt
grind of black pepper

for the sauce
200g rosmarino or orzo pasta
3tbs olive oil
2tbs butter
1 onion, chopped
3 garlic cloves, chopped
1tsp dried Italian herbs
1/2tsp fennel seeds
1tbs brown sugar
1tbs tomato paste
1 can chopped tomato
2c beef stock
1tsp salt
1/2tsp black pepper
1tsp onion seeds
1tsp dried oregano
1tbs fresh rosemary, chopped
120g mozzarella cheese, shredded
chives, for garnish

how to do it
pour the milk over the breadcrumbs and set aside. tip the mince into a mixing bowl together with the remaining ingredients. mix through. add the breadcrumb mixture and, using your hands, mix until well combined.
using the palms of your hands, roll small or medium sized meatballs and place it on a baking tray lined with parchment paper. to cook, either fry the meatballs in a little oil until just cooked or place the whole baking tray into a 180 degrees C oven for about ten minutes, until just browned but not completely cooked through. set aside.
preheat the oven to 180 degrees C.
in an ovenproof skillet or dutch oven, heat the olive oil and butter and sauté the onion until translucent. add the fennel seeds, Italian herbs, brown sugar, oregano, rosemary, onion seeds and tomato paste to the skillet and cook, while stirring, for about 2 minutes.
pour the chopped tomato into the skillet with the two cups beef stock. stir and bring to the boil. taste and season.
remove the skillet from the oven and drop the meatballs into the sauce. add the rosmarino pasta to the skillet and lightly press it down to ensure that it is covered with the sauce. cover the skillet with a tight fitting lid or tinfoil and bake for about 35 minutes, until the pasta is cooked through.
remove the skillet from the oven. nestle the shredded mozzarella into the sauce, cover with a lid again, and bake for a further 5 minutes.
remove from the oven and garnish with chopped chives.

from my kitchen to yours, with love x

One thought on “rosmarino & beef meatballs

  1. Pingback: rosmarino & beef meatballs — | My Meals are on Wheels

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