Super Food Ideas – September 2019

meatball monday

MEATBALL MAC ’N’ CHEESE
SERVES 6
PREP 15 MINUTES(PLUS5 MINUTES
STAN DING) COOK 45 MINUTES

500gItalianbeefand pork sausages
500gbeefmince
2 tablespoonschoppedfreshbasil leaves,
plusextraleavestoserve
2 tablespoonsextravirginolive oil
1 brownonion,chopped
200gchargrilledcapsicum, chopped
1 cupdriedmacaroni
1 tablespoondriedoregano
700gjartomatopassata
210gtubbocconcini,drained,halved
80g mixed salad leaves, to serve

1 Preheatovento180°C/160°Cfan-forced.
2 Squeezemincefromsausagecasings
into a bowl. Discard casings. Add beef

minceandbasil.Season.Mixtocombine.

Roll2 leveltablespoonsofmixtureintoballs.

3 Heatoilin a large,heavy-basedflameproof

casseroledishovermedium-highheat.

Addonion.Cook,stirringoccasionally,for

3 minutes.Addmeatballs.Cook,turning

occasionally,for5 to6 minutes or until

brownedallover.

4 Addcapsicumandmacaronitopan,

scatteredaroundmeatballs.Sprinklewith

oregano.Pourpassataoverandaround

meatballs.Bringtothe boil. Cover. Bake

for 20 minutes.

5 Topmeatballsandsaucewithbocconcini.

Bake,uncovered,for 10 to 15 minutesor

untilbocconciniis meltedandjuststarting

tobrown.Standfor5 minutes.Sprinkle

withextrabasil.Servewithsalad.

NUTRITION:(perserve)2118kJ;29.9gfat;

13gsatfat;36.3gprotein;22.7gcarbs;

3.9g fibre; 103mg chol; 1205mg sodium.

MEATBALL

MAC ‘N’ CHEESE

PERSERVE

$4.03