Recipe by Hilary Larsen


  • 600 g minced meat

  • 1 packet chicken noodle soup

  • 1 Onion chopped finely

  • Pepper

  • 1 Egg

  • Cornflour

  • Sauce

  • 1 cup Honey

  • 1 cup tomato sauce

  • 1 cup Vinegar


  • 1.

    Preheat oven at 180 degrees

  • 2.

    First mix all the sauce ingredients together and place half the sauce in the bottom of a baking dish.

  • 3.

    Mix mince, packet soup mix, onion and egg, roll into walnut size meatballs, roll in cornflour.

  • 4.

    Place meatballs into baking dish. Pour the remaining sauce over the meatballs. Cover with aluminium foil and cook for 30 mins. After the 30 mins turn meatballs over and cook for another 30mins. For the last 15mins remove the foil to reduce the sauce. Serve with creamy mash potato and steamed asparagus or brocolli

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 283kj
  • Fat Total 4g
  • Saturated Fat 1g
  • Protein 15g
  • Carbohydrate 47g
  • Sugar 24g
  • Sodium 149mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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