Our little Maxie boy is 10 years old, loves cooking and looks super cute making his meatballs and serving them up to our not so small family. x
Serves: 4-6Prep Time: 15 minutes
Cook Time: 20-25 minutes
Little Maxies’ Meatballs
Prep Time: 15 minutes
Cook Time: 20-25 minutes
Ingredients
- 2 packets Artisan Pasta (500GM)
- Salt, for pasta water
- RG Extra Virgin Olive Oil (EVOO)
- Fresh grated Parmesan Cheese
Meatballs:
- 650g Beef mince
- 350g Pork mince
- 1 medium Brown Onion, finely chopped
- 3/4 cup fresh Breadcrumbs (made from day-old bread)
- 1 Egg
Sauce:
- 1 jar of Yarrawonga Pasta Sauce 580ML
- 580ML Water, use to refill and rinse out pasta sauce jar
- 2 cloves Garlic
- 1 cup Verjus
- Handful fresh Basil
- Salt and Pepper to taste
Directions
- Combine the Beef and Pork mince, Onion, Breadcrumbs and Egg in a large bowl. Use your hands to mix until combined. Roll 1 heaped teaspoon of mince mixture into a ball and place on a flat tray, using up all the meat mixture.
- In a large saucepan or deep frypan with a lid (at least 5 litres) add all the “Sauce Ingredients”. Bring to boil and cook for 5 minutes.
- One by one add the meatballs, reduce the heat and cover with a lid. Cook for 15 minutes.
- Whilst the meatballs are cooking add the Pasta to the salted boiling water and cook for 10 minutes. Drain, drizzle with EVOO, and stir through the meatball-sauce mix.
- Serve with Parmesan Cheese.
