Serves
4
Prep Time
20 minutes
Cooking Time
20 minutes
Ingredients
- 500g lean beef mince
- 2 red onions
- 1 tablespoon chopped fresh basil
- ¼ cup finely shredded parmesan cheese, plus extra, for garnish
- 2 tablespoons extra virgin olive oil
- 500g jar Leggo’s Organic Tomato and Garlic Pasta Sauce
- ½ teaspoon dried chilli flakes, optional
- 2 cups baby spinach leaves
- ¼ cup chopped fresh basil, plus extra for garnish
- 500g packet frozen Birds Eye Broccoli & Cauliflower Veggie Rice, cooked
/Page Content/Recipe Details Ingredients Product Carousel Variant/Recipe Details Ingredients Product Carousel Variant(14,18) : error : Cannot get the member i_product.path for a null object.
Method
STEP 1Grate one of the onions and combine with beef mince, basil and parmesan in a large bowl and mix well. Roll tablespoonfuls of mixture into balls.
STEP 2
Heat ½ the oil in a large non stick frypan over high heat. Add meatballs and cook until browned. Remove and set aside.
STEP 3
Reduce heat to medium, thinly slice second onion and cook with remaining oil for 2-3 minutes or until translucent and fragrant. Add Leggo’s Organic Pasta Sauce, chilli flakes, meatballs and bring to the boil. Reduce heat to low, cover and cook for 10 minutes, stirring occasionally.
STEP 4
Remove from heat, stir in spinach and basil. Serve with cooked Birds Eye Veggie Rice. Garnish with extra shredded parmesan.
Tips
Meatballs can be assembled and refrigerated up to 4 hours prior to cooking. Remove from refrigerator 15 minutes before cooking.
/Page Content/Recipe Details Ingredients Product Carousel Variant/Recipe Details Ingredients Product Carousel Variant(14,18) : error : Cannot get the member i_product.path for a null object.