Mett Avenue meat Balls

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   For the sauce, wash the cherry tomatoes. Peel 1 onion and garlic, dice finely. Heat 2 tablespoons of oil in a saucepan. Fry the onion and garlic for about 2 minutes until transparent. Add the tinned tomatoes and juice and chop a little with a spatula.

2. 2

   Pour the whiskey. Bring everything to the boil, cover and simmer over medium heat for about 10 minutes. After about 5 minutes add cherry tomatoes. Season with salt, pepper and oregano.

3. 3

   For the meatballs peel 1 onion, dice very finely. Put it together with minced meat, breadcrumbs, egg and mustard in a large bowl. Season well with 1-2 tsp salt and pepper. Knead the minced meat mix well with your hands or with the dough hooks of the mixer.

4. 4

   Season again with salt and pepper. With moistened hands form approx. 12 balls from the minced meat mixture. Heat 4 tablespoons of oil in a frying pan. Fry the balls for 3-5 minutes while turning.

5. 5

   Cook the pasta in 2-3 l salted water according to the instructions on the packet. Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Grate cheese finely. Grease casserole dish. Drain the pasta in a sieve, drain briefly.

6. 6

   Then place in the mould together with the sauce and meatballs. Sprinkle with cheese. Bake the casserole in a hot oven for about 20 minutes. Take out. Serve immediately. Serve immediately. A crisp salad goes well with it.