Name: Parmesan meatball skewers with tomato sauce
Prep time: 62 min
Cook time: 34 min
Total time: 96 min
Yield: 1
Ingredients: 3 slices wholegrain bread, crusts removed; 64.38 gm reduced-fat milk; 450g veal mince; 1 small red onion, coarsely grated; 82.50 ml finely grated parmesan cheese; 40.00 gm tomato chutney; 1/2 tsp mixed dried herbs; 2 x 400g cans diced tomatoes; 62.50 ml roughly chopped fresh flat-leaf parsley leaves; 82.50 ml fresh basil leaves, torn cooked macaroni pasta, to serve

Parmesan meatball skewers with tomato sauce

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Prep Time:
62 minutes

Cook Time:
34 minutes

Total Time:
96 minutes

Family-friendly veal meatballs with pasta, tomato sauce, and parmesan - a simple and satisfying dinner.

Ingredients:

3 slices wholegrain bread, crusts removed
64.38 gm reduced-fat milk
450g veal mince
1 small red onion, coarsely grated
82.50 ml finely grated parmesan cheese
40.00 gm tomato chutney
1/2 tsp mixed dried herbs
2 x 400g cans diced tomatoes
62.50 ml roughly chopped fresh flat-leaf parsley leaves
82.50 ml fresh basil leaves, torn cooked macaroni pasta, to serve

Instructions:

In a bowl, soak bread in milk for 2 minutes. Squeeze out excess milk. Mix bread with mince, onion, cheese, chutney, and herbs. Roll mixture into 32 balls using 1 tablespoon each. Chill for 20 minutes. Preheat oven to 200°C/180°C fan-forced.
Prepare a baking tray with baking paper. Skewer 4 meatballs onto each stick. Arrange skewers on the tray. Bake for 30 minutes, or until golden and fully cooked.
In a saucepan over medium heat, combine tomatoes, parsley, and basil. Bring to a boil, then simmer on medium-low for 3 to 4 minutes until heated through. Serve the skewers with pasta and the tomato mixture.

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