Tomato Meatballs with Linguine

TRH Tomato Meatballs with Linguine

Preheat oven to 180 C. Grease a deep casserole dish with a little oil
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 medium green chilli chopped ( for more heat, add extra )
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

Do not knead the mince just stir 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.

Optional : After 20 mins add 1/4 cup grated mozarella cheese and 1/4 cup grated Ricotta cheese scattered over the meatballs.
Sprinkle some fresh basil leaves before serving
Cook linguine pasta according to packet instructions.
Add meatballs in tomato sauce into pasta. Serve with green salad

Yummy meatballs not my usual recipe but I was up for a change …. Enjoy!

Recipe: Liewe Heksie
Prepared, tried and tested by: Gail Haselsteiner