Parmesan meatball skewers with tomato sauce

Parmesan meatball skewers with tomato sauce

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For a complete family dinner, these veal meatballs are served with pasta, tomato sauce and parmesan cheese.

The ingredient of Parmesan meatball skewers with tomato sauce

  1. 3 slices wholegrain bread, crusts removed
  2. 1/4 cup reduced-fat milk
  3. 450g veal mince
  4. 1 small red onion, coarsely grated
  5. 1/3 cup finely grated parmesan cheese
  6. 2 tablespoons tomato chutney
  7. 1/2 teaspoon mixed dried herbs
  8. 2 x 400g cans diced tomatoes
  9. 1/4 cup roughly chopped fresh flat-leaf parsley leaves
  10. 1/3 cup fresh basil leaves, torn cooked macaroni pasta, to serve

The instruction how to make Parmesan meatball skewers with tomato sauce

  1. Place bread in a bowl. Cover with milk. Stand for 2 minutes. Squeeze out excess milk. Combine bread mixture, mince, onion, cheese, chutney and dried herbs in a large bowl. Using 1 tablespoon mixture at a time, roll mixture into 32 balls. Place on a tray. Cover and refrigerate for 20 minutes. Preheat oven to 200u00b0C/180u00b0C fan-forced.
  2. Line a baking tray with baking paper. Thread 4 meatballs onto each skewer. Place skewers on prepared tray. Bake for 30 minutes or until browned and cooked through.
  3. Meanwhile, place tomato, parsley and basil in a saucepan over medium heat. Bring to the boil. Reduce heat to medium-low. Simmer for 3 to 4 minutes or until heated through. Serve skewers with pasta and tomato mixture.

Nutritions of Parmesan meatball skewers with tomato sauce

fatContent: 502.856 calories
saturatedFatContent: 11.9 grams fat
carbohydrateContent: 4.8 grams saturated fat
sugarContent: 56.9 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 37.7 grams protein
sodiumContent: 100 milligrams cholesterol

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