Simple, delicious, tomato-ey meatball goodness. These meatballs use our crackers instead of breadcrumbs so use the leftover crackers from your packet or platter to produce this yummy dish.
Makes: 4 serves
Prep Time: 60 Minutes
Cooking Time: 20 Minutes
6-8 Huntley & Palmers Cream Crackers
½ cup of milk
½ cup lukewarm water
800g lean ground beef
1 tblsp minced fresh garlic
2 shallots, finely diced
1 egg, whisked
1 ½ tblsp flat leaf parsley, finely chopped
1 ½ tblsp fresh basil, finely chopped
2 tsp of fresh oregano, finely chopped
1 ½ tsp salt
1 tsp ground black pepper
2 tblsp olive oil
¾ cup freshly grated Parmesan cheese
1 jar of your favourite marinara sauce
Step 1.
Preheat oven to 180°. Crumb crackers, then soak in milk and water for 10 minutes.
Step 2.
In a large bowl, add beef, garlic, shallots, egg and herbs. Season, and combine with your hands until well mixed. Shape into meatballs and refrigerate for 30 minutes.
Step 3.
Fry meatballs in batches over medium heat, using 1 tablespoon of olive oil. Cook for 2 minutes each side, turning meatballs often. Repeat until all meatballs are cooked. Remove meatballs to oven and finish cooking, approx. 10 mins.
Step 4.
In the same frying pan, add the marinara sauce and deglaze until all the tasty meat bits blend into the sauce.
Serving Tips
Serve meatballs on top of the sauce, topped with Parmesan and extra basil and parsley.
