Gail's Tomato Meatballs with Linguine

TRH Gail's Tomato Meatballs with Linguine
500 g extra lean beef mince broken up into bits in a large bowl
Add: – 1 medium onion chopped finely
1 medium tomato finely diced
1- 2 green chillies chopped
30 ml Worcestershire sauce
25 ml brown vinegar
75 ml milk
1 tsp salt, black pepper to taste
1/2 tsp dried thyme, 1/2 tsp sweet basil
80 ml raw oats
Preheat oven to 180°C. Grease a deep casserole dish with a little oil
Stir the mince gently to incorporate all the ingredients. Roll into medium-sized balls, place in casserole dish and bake with the lid on for 20 minutes.
Remove casserole lid, and in a jug mix 1 packet Royco Cream of Tomato soup with 3 cups cold water and a good pinch of cayenne pepper. Mix well, throw over meatballs and bake a further 25 mins.
Cook linguine pasta according to packet instructions. Add meatballs with sauce into pasta and serve. Sprinkle cheddar cheese over & place back in oven until cheese is melted. Finish with chopped parsley
Prepared, tried and tested by: Gail Haselsteiner
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