This recipe is originally from the CSIRO cookbook (no 1), but has been altered slighter for better texture and taste.
Start with sauce, put oil in medium / small sized saucepan and cook garlic and chopped capsicum until soft. Add tomatoes, beef stock and pepper. Allow to cook on medium to low heat for 35-40 mins. Cook longer if you wish for it to be less watery.
For meatballs, combine all ingredients together in a bowl, except for the oil. Spoon small amounts of the mixture into your hand and roll each into balls. Make meatballs as large or as small as you desire. Put oil in a non-stick frypan with medium to low heat then place meatballs into the frypan to cook. Adjust cooking temperature as desired to cook meatballs faster or slower as you go, you can even put a lid on it later to help contain the heat.
Cook pasta as per instructions on package. Once cooked, drain water off and then place into a oven proof baking dish, top with cooked meatballs then the sauce. You may also wish to put some grated cheese ontop for extra flavour and texture.
Put into an oven at 180 degrees celsius fan forced oven for approximately half an hour to heat throughout. Serve while hot.
We usually cook this dish with pasta, however you can also cook rice, cous-cous or serve alongside a salad instead.
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Serving Size: 1 Serving (444g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 428 | ||
Calories from Fat: 185 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.5g | 27 % | |
Saturated Fat 7.2g | 36 % | |
Monounsaturated Fat 8.8g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 59.5mg | 18 % | |
Sodium 1030.4mg | 36 % | |
Potassium 1076.6mg | 28 % | |
Total Carbohydrate 38.1g | 11 % | |
Dietary Fiber 5.2g | 21 % | |
Sugars, other 32.9g | ||
Protein 23.7g | 34 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 428
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