A nice slant on a classic recipe for meatballs, adding a little kick.
Meatballs
1. Finely chop onion and garlic and mix together in a bowl add Oregano add Italian herbs and mix in.
2. Mix in minced lamb and knead mixture together until firm.
3. Add chili powder to egg and beat well, pour into meat and combine.
4. Roll into meatballs of appropriately 3cm in size.
5. Heat oil in frying pan and fry meatballs for a few minutes, turning occasionally to seal.
*note 200g can make appropriately 14 medium meat sized balls
for sauce,
1. preheat oven to 190 Degrees C.
2. Heat oil then add onion, peppers, and garlic.
3. Cook until Onion is shiny and transparent looking and pepper should have shiny appearance.
4. Add tomatoes, Passata, Puree and chilli and stir in.
5. Bring to the boil then simmer for a few minutes.
6. transfer into a large lidded oven proof dish, then place meatballs on top, pushing each one gently so that they are partially submerged.
7. put lid on and place in the oven for appropriately 40 minutes or after testing a small piece of pepper which should be soft, and thoroughly cooked.
Best Served with pasta or rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (220g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 371 | ||
Calories from Fat: 252 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28g | 37 % | |
Saturated Fat 11.2g | 56 % | |
Monounsaturated Fat 12.1g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 166.1mg | 51 % | |
Sodium 486.8mg | 17 % | |
Potassium 437.4mg | 12 % | |
Total Carbohydrate 8.1g | 2 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 6.5g | ||
Protein 21.2g | 30 % | |
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: 371
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