Ingredients:
- 450 g (1 lb) ground beef (at least 15% fat)
- 2 medium garlic cloves, crushed
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon dried sage
- ½ teaspoon dried parsley
- 1 medium egg
- 25g (⅓ cup) grated Parmesan
- 30 g (1 ounce) breadcrumbs
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- Oil spray
- 2 tablespoons olive oil1 medium onion, diced1 medium carrot, diced2 celery stalks, diced2 large garlic cloves, finely chopped1 x 400 g (14 oz) can crushed tomatoes1 litre (4 cups) beef stock1 tablespoon dried oregano150 g (1 ½ cup) elbow pasta (or another type of short pasta)2 tablespoons fresh parsley, chopped25g (⅓ cup) grated Parmesan, plus extra for servingSalt and freshly ground black pepper to taste
- Methods:
- Preheat the oven to 190 degrees C (375 degrees F). Coat a baking sheet with nonstick spray.
- Add the ground beef, garlic, herbs, egg, Parmesan, breadcrumbs, and salt and pepper in a large bowl. Stir well to combine. Add a dash of water if needed.
- Using a scoop or a spoon, shape the mixture into 1 ½ inch meatballs. Arrange them on the prepared baking sheet. You should have a total of 25-30 meatballs. Spray the meatballs with oil spray and bake for 15 minutes or until golden brown.
- Meanwhile, heat the olive oil in a large heavy pot or a Dutch oven and saute the onion, carrot, and celery for 7-8 minutes over medium heat.
- Add the garlic and continue to cook for another minute until fragrant. Next, stir in the crushed tomatoes, beef stock, and oregano. Bring to a boil, then lower the heat and simmer for 10 minutes.
- Add the pasta and continue to simmer for 10-12 minutes until al dente. Transfer the baked meatballs to the pot and stir in the fresh parsley and Parmesan.
- Season to taste and serve on its own or with some crusty bread.
