Gail’s Tomato Meatballs with Linguine

TRH Gail's Tomato Meatballs with Linguine

Ingredients:
500 g extra lean beef mince broken up into bits in a large bowl
Add: – 1 medium onion chopped finely
1 medium tomato finely diced
1- 2 green chillies chopped
30 ml Worcestershire sauce
25 ml brown vinegar
75 ml milk
1 tsp salt, black pepper to taste
1/2 tsp dried thyme, 1/2 tsp sweet basil
80 ml raw oats

Method:
Preheat oven to 180°C. Grease a deep casserole dish with a little oil
Stir the mince gently to incorporate all the ingredients. Roll into medium-sized balls, place in casserole dish and bake with the lid on for 20 minutes.
Remove casserole lid, and in a jug mix 1 packet Royco Cream of Tomato soup with 3 cups cold water and a good pinch of cayenne pepper. Mix well, throw over meatballs and bake a further 25 mins.
Cook linguine pasta according to packet instructions. Add meatballs with sauce into pasta and serve. Sprinkle cheddar cheese over & place back in oven until cheese is melted. Finish with chopped parsley

Prepared, tried and tested by: Gail Haselsteiner

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This entry was posted in Dinner Supper, Meat dishes, Pasta by cookandenjoyrecipes. Bookmark the permalink.

About cookandenjoyrecipes

I have a passion to cook and experiment, and have gathered recipes for almost 50+ years (paper and then electronic). I felt it an absolute waste to just toss all those wonderful recipes in the garbage and forget about them, thus decided to put them to good use and started “The Recipe Hunter” Facebook page: The Recipe Hunter (Cook &Enjoy) and the Blog

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