Ingredients
- 1 tablespoon olive oil
- 1 brown onion, finely chopped
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 celery sticks, diced
- 700 ml passata sauce (Italian tomato sauce) (1 bottle)
- 800 grams Pork and Veal Meatballs (two 400 gram packets)
- 100 grams dry macaroni pasta, dry (1 cup)
- 300 grams packet baby Brussel sprouts, trimmed
- 2 tablespoons parsley, chopped
How to Make
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Step 1: Preheat oven to 200C.
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Step 2: Heat oil in a deep flameproof casserole over medium heat and add onion, garlic, carrot and celery and cook, stirring occasionally, for 10 minutes or until softened.
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Step 3: Pour passata over vegetables and then half fill the bottle with water, reseal and shake and then pour into the casserole and bring to the boil.
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Step 4: Stir in meatballs and pasta and then season to taste, cover casserole and place in oven and cook for 25 minutes or until meatballs and pasta are cook through.
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Step 5: Meanwhile, steam or microwave Brussel sprouts until tender.
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Step 6: Serve and top meatball casserole with chopped parsley.
We hope you enjoy this recipe!
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