A recipe from Angelo Giameos from Angelo’s
- 500g minced beef
- 2 cloves garlic, chopped finely
- 1 teaspoon dried oregano
- 1 onion, grated
- 1 tomato, grated
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 clove garlic, chopped
- 2 x 375g tins tomato puree
- Dried oregano, to taste
Combine mince, garlic, oregano, onion and tomato, season to taste and mix well. Roll into walnut size balls.
For tomato sauce, heat oil in pan and cook onion until soft. Add garlic and tomato puree and season to taste with oregano, salt and pepper. Simmer 15 minutes.
Place meatballs in the base of a roasting pan, pour tomato sauce over, cover with baking paper, then foil. Bake at 180C for 45 minutes.
Serve with mashed potato, pasta or rice.
Serves 4 – 6.