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Italian Meatballs

Make a double batch of these meatballs and freeze. They work great in all kinds of tomato soups and pasta sauces.

Prep
Cook
Serves 4people
Ingredients
500
gr pork/veal mince
1
slice stale bread (any type)
2
tsp Italian herbs
2
cloves garlic, peeled
1
carrot, peeled, roughly chopped
1/2
red capsicum, roughly chopped
1
egg, lightly whisked
Directions
1.
Preheat the oven to 200C. Line your largest baking tray with foil and spray well with olive oil spray.
2.
Use your food processor to make breadcrumbs with the bread. Also add in the garlic and herbs and blitz to get heavenly, fragrant breadcrumbs.
3.
Quickly blitz the carrot, then the capsicum. Pop in the mince; toss the egg on top and pulse to bring the mix together. Pop on some kitchen gloves and roll meatballs and place on the tray. If you have the time and patience, keep them nice and bite-sized (plus they cook faster).
4.
Spray the meatballs with more oil spray and bake for 15 minutes. Remove the tray, carefully turn them over and return to the oven for 10 minutes more until golden outside and fully cooked through.
5.
Makes enough for 2 adults and 2-3 kids, depending on what you add them into.

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