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Mini meatballs & baked cherry tomato sauce

250g Minced Meat
50g stale breadcrumbs
1 x sprigs of mint
1 x red onion

• Peel & thinly slice the onion, frying on a medium heat with a tbl spoon of olive oil for 10mins until soft. Let this cool
• Put mince, breadcrumbs, onion into a bowl along with freshly picked mint
• Scrunch & mix together with clean and wet hands, rolling into 16 balls slightly bigger than the cherry tomatoes
• Fry in a pan with olive oil for 5min or until golden brown, tossing constantly
• Spoon into tomato tray after the sauce has been prepared(see below)

Cherry Tomato Sauce
1 x can whole peeled & cut tomatoes
1 x punnet cherry tomatoes
2 x fresh bay leaves
3 x cloves garlic
Olive oil
White wine vinegar
300g Penne Pasta
25g Parmesan Cheese
Extra Virgin olive oil

• Preheat oven to 190 degrees Celsius
• Prick each tomato and blanch in a pan of boiling saltwater or 40sec to remove skins
• Place in a roasting tray along with roughly cut garlic, bay leaves, canned tomato contents and then drizzle with olive oil and a swig of vinegar
• Season with salt and pepper and toss
• Roast for 30mins

Cook pasta in boiling saltwater as per the packet instructions. Once cooked add to the tray of balls and tomatoes. Let this oven bake for 5-10mins before serving. Once heated & ready, sprinkle with grated Parmesan cheese and gently toss with some extra virgin olive oil – YUM

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