Ingredients
Meatballs
- 1 small brown onion finely grated
- 1 cup diced white bread
- 500 g beef minced not lean
- 100 g pork minced not lean
- 1 egg
- 2 garlic cloves minced
- 1/3 cup parsley finely chopped
- 1/4 cup Parmesan grated
- 1 tsp salt scant
- Black pepper
Sauce
- 2 tbsp olive oil
- 1 medium onion finely chopped
- 3 garlic cloves finely chopped
- 2 400 g cans of whole peeled tomatoes*
*swap with 700g passata for a thicker sauce
- 3 tsp Italian herb mix
- 1 tsp tomato sauce optional
- 1 tbsp dried chilli flakes optional
- 1 tsp salt
- Black pepper
Instructions
For the Meatballs
- Mix bread and grated onions together so that the bread soaks up the onion juice. Leave for 10mins then mix together with the rest of the ingredients. Form into 12 large meatballs (about 70g each) and set aside.
For the Sauce
- Set your rice cooker mode to REHEAT. Press START.
- Open the lid. Add oil and diced onions. When you hear it sizzle, use a non-scratch spoon to saute the onions for 5mins or until soft. Add garlic. Saute until fragrant. Add tinned tomatoes, breaking apart the tomatoes with your spoon. Add the rest of the ingredients and mix together.
- Place your meatballs into the sauce. Close the lid. Select CONGEE/SOUP. Press START. This dish will be ready in 60mins.
- Garnish with fresh parsley. Serve with lots of crusty bread.
