Ingredients
750g beef mince
2 tbsp soy sauce
gluten-free
2 cloves garlic
crushed
1 cup rice
I use basmati
1 egg
700g tomato paste
Equipment
- 1 oven
- 1 large casserole dish
- 1 casserole lid
Instructions
- Preheat oven to 180åC. Combine mince, rice, egg, garlic and soy sauce.
- Make into meatballs (I use about half a cup per meatball) and place in a single layer in a large casserole dish.
- Pour over tomato passata, rinse the jar with 125mL water and add this to the dish too.
- Cover with casserole lid and bake for 1 and a half hours. I usually check to see if the sauce needs more water about 1 hour into cooking.
- Serve with yummy creamy mashed potatoes and peas.
Notes
Tip
Use premium or heart smart mince, because you do not get a chance to drain the fat from the dish.
Tip
Tomato paste is in supermarkets and is 99.5% tomatoes (no skin or seeds) and a tiny bit of salt; near the pasta sauces.
Tip
Prepare the meatballs beforehand (I did them in the morning), cover with plastic film and store in the fridge.
Tip
Pour in the tomato passata just before baking.
Variation
My Mum used to make this for us when we were kids (but using packet tomato soup no paste back then!).
