Wednesday, April 1, 2009

Ingredients for 4 servings

Meat balls:
300 g minced beef
2 Tbsp chopped fresh basil
3 Tbsp finely grated parmesan cheese
1 clove garlic, crushed
1 egg, beaten
1/4 cup dry breadcrumbs
2 tsp oil
Soup:
400g can crushed tomatoes in juice
3 cups water
1 packet MAGGI Beef & Tomato Soup Mix
2 Tbsp chopped fresh basil
2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh chives

Directions

Combine meatball ingredients except the oil in a bowl.
Mix well, then shape into meatballs about 2cm in diameter.
Heat the oil in a frying pan.
Add the meatballs and cook over a moderately high heat for 4-5 minutes or until brown and cooked through.
Remove the meatballs and keep warm.
Chop the tomatoes and place in a pan with the water and soup mix. Bring to the boil, cover, simmer for 5 minutes.
Stir in the meatballs, basil, parsley and chives.
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