Name: Pork & Veal Meatballs With A Rich Tomato Sauce
Prep time: 20 min
Cook time: 45 min
Ingredients: 500g pork and veal mince; 125g PHILADELPHIA Block Cream Cheese, softened; 2 tablespoons chopped parsley; 1 spring onion, finely chopped; Salt and freshly ground black pepper, to taste; 2 tablespoons VEGEMITE; 1 tablespoon olive oil; 1 onion, finely chopped; 3 cloves garlic, crushed; 1 tablespoon tomato paste; 750g Italian tomato pasta sauce; 1/4 cup finely chopped red capsicum; 2 teaspoons sugar; Fresh parsley, for sprinkling; Crusty bread, for serving

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COMBINE the mince, PHILLY, parsley, spring onion, seasonings and half the VEGEMITE in a large bowl and mix until ingredients are well combined. Form into 24 meatballs
HEAT the oil in a large heavy based non-stick frypan and cook meatballs until browned well. Remove and set aside
USING the same frypan saute onion in the remaining oil for 1 minute. Add the garlic and tomato paste and cook for a further 1 minute
ADD pasta sauce, capsicum, sugar and remaining VEGEMITE and bring to the boil
ADD meatballs and cooking juices and bring to the boil. Reduce heat, cover and simmer for 15 minutes. Remove lid and cook a further 5 minutes
SERVE sprinkled with parsley and crusty bread to mop up delicious meat sauce

Tips & Hints:

When making meatballs, always combine mince ingredients well with hands. This technique will always yield soft fluffy meatballs.

COMBINE the mince, PHILLY, parsley, spring onion, seasonings and half the VEGEMITE in a large bowl and mix until ingredients are well combined. Form into 24 meatballs
HEAT the oil in a large heavy based non-stick frypan and cook meatballs until browned well. Remove and set aside
USING the same frypan saute onion in the remaining oil for 1 minute. Add the garlic and tomato paste and cook for a further 1 minute
ADD pasta sauce, capsicum, sugar and remaining VEGEMITE and bring to the boil
ADD meatballs and cooking juices and bring to the boil. Reduce heat, cover and simmer for 15 minutes. Remove lid and cook a further 5 minutes
SERVE sprinkled with parsley and crusty bread to mop up delicious meat sauce

Tips & Hints:

When making meatballs, always combine mince ingredients well with hands. This technique will always yield soft fluffy meatballs.

COMBINE the mince, PHILLY, parsley, spring onion, seasonings and half the VEGEMITE in a large bowl and mix until ingredients are well combined. Form into 24 meatballs
HEAT the oil in a large heavy based non-stick frypan and cook meatballs until browned well. Remove and set aside
USING the same frypan saute onion in the remaining oil for 1 minute. Add the garlic and tomato paste and cook for a further 1 minute
ADD pasta sauce, capsicum, sugar and remaining VEGEMITE and bring to the boil
ADD meatballs and cooking juices and bring to the boil. Reduce heat, cover and simmer for 15 minutes. Remove lid and cook a further 5 minutes
SERVE sprinkled with parsley and crusty bread to mop up delicious meat sauce

Tips & Hints:

When making meatballs, always combine mince ingredients well with hands. This technique will always yield soft fluffy meatballs.

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