Recipe by Hilary Larsen
Preheat oven at 180 degrees
First mix all the sauce ingredients together and place half the sauce in the bottom of a baking dish.
Mix mince, packet soup mix, onion and egg, roll into walnut size meatballs, roll in cornflour.
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 analysis per serving (12 servings)
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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