HERB AND ONION MEATBALLS IN TOMATO SAUCE
This recipe is directly from the lipton website: www.lipton.ca Easy and very tasty. Why complicate your life when something is this easy ;) Tip:. These meatballs can be made ahead and frozen for use in last minute suppers
Provided by Chef Nado
Categories Meat
Time 1h5m
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- Meatballs: Preheat oven to 350° F (180° C). Combine soup mix with egg, bread crumbs, basil, oregano, thyme and pepper. Crumble in beef and using your hands to gently combine. Form beef into 28 meatballs, each about 1-in (2.5 cm) in diameter. Set meatballs on a foil-lined baking sheet. Bake for 20 minutes, turning twice, or until cooked through. Transfer to an 8 cup (2 L) casserole dish.
- Sauce: Place half the can of tomatoes in a blender and pulse until smooth. Blend in tomato paste, garlic and pepper. Stir in remaining diced tomatoes. Pour sauce mixture over the meatballs. Bake for 30-35 minutes, or until hot and bubbly. Sprinkle shredded cheese over the centre of the dish for the last 5 minutes of baking. Serve with hot, cooked spaghetti.
Nutrition Facts : Calories 823.3, Fat 41.8, SaturatedFat 17.1, Cholesterol 337.9, Sodium 776.7, Carbohydrate 26.4, Fiber 3.2, Sugar 4, Protein 80.9
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