This is my mum's recipe and it was a favorite of mine when I was growing up. It is now a favorite of my children and grandchildren.
Mix the mince, ½ the onions, ½ the parsley, egg, lemon zest, breadcrumbs, water, Parmesan cheese, salt and pepper in a bowl until well combined. Roll into meatballs about the size of a golf ball. Refrigerate for 15 minutes.
Heat heavy based pan on stove and add small amount of olive oil. Add meatballs and brown on each side, turning gently. Remove from pan and drain on paper towel.
In same pan, add a small amount of olive oil and add the mushrooms, remaining half of onions and garlic sauté gently until soft. Add the tin of mushroom soup and stir until combined. Add small amount of water to thin slightly and the lemon juice. Return meatballs to pan and baste with sauce. Simmer for about 15 to 20 minutes until meatballs are cooked through. Occasionally turning meatballs gently. Add additional water as necessary and salt and pepper to taste.
Cook and drain pasta (what ever you like – spaghetti, penne, etc). Return pasta to pot and gently add the meatballs and sauce. Stir through will remaining parsley.
Nutritional analysis per serving (4 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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