Lean beef mince, raw
70 g, (fresh wholemeal)
Grated parmesan cheese
1 cup(s), (100g)
Fresh flat-leaf parsley
½ tbs, finely chopped
14 small, (pickling onions), halved
1 medium, finely chopped
Fresh bay leaf
125 ml, (1/2 cup)
Canned diced tomatoes
- Combine the mince, breadcrumbs, cheese, parsley, eggs, cinnamon and oregano in a large bowl. Season with salt and pepper. Roll tablespoonfuls of the mixture into balls.
- Heat 1 tablespoon of oil in a large heavy-based saucepan over medium-high heat. Cook the meatballs in 2 batches for 5 minutes or until browned. Set aside.
- Heat the remaining oil in the same pan. Cook the pickling onion, stirring, for 5 minutes or until browned. Set aside.
- Place the brown onion and bay leaf in the pan and cook, stirring, for 3 minutes or until softened. Return the pickling onion to the pan with the wine. Bring to the boil. Simmer until the wine has nearly evaporated. Stir through tomato, allspice and 1 cup (250ml) water. Cook, covered, for 10 minutes for flavours to develop. Add the meatballs and cook a further 8 minutes or until the meatballs are cooked through and the pickling onion is tender.