Italian Meatballs
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg minced meat, mixed
- 50 g tomato (s), dried in oil
- 70 g olives, black, pitted, finely chopped
- 1 package herbs, Italian, frozen
- 1 roll, soaked
- 1 egg (s)
- 3 tablespoon, leveled parmesan, grated
- 1 clove garlic
- Thyme, fresh or dried
- Basil, fresh or dried
- Oregano, fresh or dried
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C (convection) or 200 ° C top / bottom heat.
- Finely dice the dried tomatoes, chop the olives. Mix well with the minced meat, Italian herbs, bread roll, egg and Parmesan cheese. Season to taste with thyme, basil, oregano, pepper and salt. If the mixture is too firm, add another egg.
- Shape walnut-sized balls with moistened hands and place on a baking tray lined with baking paper.
- Baking time approx. 13-15 minutes.
- Makes approx. 70 pieces. The meatballs can be served hot or cold and frozen well in advance.
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