Prep time: 10-minutes
Cook time: 20-minutes

400g Beef Mince (10% fat)
1 Medium Free Range Egg
65g Parmesan Cheese (finely grated)
15g Butter
Fresh Parsley
Salt & Pepper
400g Chopped Tomatoes Non Value
400g Mixed Vegetables (choose from any of the following: Mushrooms, Courgette, Peppers, Leek, Spinach)
Fresh Coriander
1 Knorr Beef Stock Cube
105g Rice

What you will need:
1 large mixing bowl
Non stick frying pan
2 x Saucepan

How to make:

  1. Place meat, fresh parsley, most of the Parmesan cheese with egg, salt & pepper into mixing bowl. Use hands and knead & bind mixture together.
  2. Take frying pan & melt your butter at medium-low heat.
  3. Once butter has melted, roll mixture into balls (your meatballs will shrink in size when cooking).
  4. Once rolled, place meatballs individually into saucepan. When placing meatballs into pan rub the ball into to butter to limit sticking. When cooking constantly turn meatballs until evenly browned.
  5. Next take your first saucepan add chopped tomatoes, vegetables, coriander & stock and simmer at a medium heat.
  6. In second saucepan boil rice.
  7. Once rice & vegetables in sauce have soften and meat balls have turned to a light brown colour, serve immediately.
  8. Dust meatballs with left over Parmesan cheese.

Serving & storage suggestion:
I have tried freezing meatballs but once defrosted & re-cooked the meatballs not taste as good. You can however freeze the sauce and that tastes as good as fresh once re-heated.

Ingredients Suggestion:
If you don’t like Parmesan Cheese, swap it for Mature Cheddar Cheese.