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Micro Italian Meatballs

Name: Micro Italian Meatballs
Cook time: 4 min
Total time: 4 min
Yield: 4
Ingredients: 1 Egg; 1 Onion, small, diced; 4 Olives, stuffed green, finely diced; 500 g Beef mince, lean (Main); ½ cup Breadcrumbs, fresh; ¼ cup Parmesan cheese, grated; ¼ cup Flour; 2 cloves Garlic, crushed; 400 g Tomato puree; 2 Tbsp Tomato paste; ¼ tsp Dried oregano; ¼ tsp Dried basil; ¼ tsp Dried thyme

4 min

for 4 people

Jan Bilton

Food writer and cookbook author.

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Breadcrumbs make the ingredients go further and also lighten them a little.

Meatballs

1	Egg
1	Onion, small, diced
4	Olives, stuffed green, finely diced
500 g	Beef mince, lean (Main)
½ cup	Breadcrumbs, fresh
¼ cup	Parmesan cheese, grated
¼ cup	Flour

Sauce

2 cloves	Garlic, crushed
400 g	Tomato puree
2 Tbsp	Tomato paste
¼ tsp	Dried oregano
¼ tsp	Dried basil
¼ tsp	Dried thyme

Directions

Combine the minced beef, egg, breadcrumbs if using, onion, olives and cheese. Form into 10-12 meatballs. Roll each one for several seconds in your hands - this will help them stick together.
Roll in flour then place in a round, microwave-proof casserole dish just large enough to hold them in a single layer. Cover and microwave on three-quarters (75 per cent) power for 2 minutes. Turn the meatballs around in the dish so they cook evenly. Cover and cook for a further 2 minutes.
Combine the ingredients for the sauce. Pour over the meatballs. Cover and microwave on three-quarters (75 per cent) power for 3-4 minutes or until cooked. Stir once during cooking.