Ingredients
-
2 tbsp
olive oil
, divided
-
1 cup
finely chopped yellow
onion
-
1 lb
extra lean
ground beef
-
1/3 cup
fresh
bread crumbs
-
1/4 cup
grated
Parmesan
-
1
large
egg
-
1 tbsp
ketchup
-
1/2 tsp
chopped
thyme
-
1/2 tsp
salt
-
black pepper
-
2 tsp
chopped
garlic
-
1
680 mL bottle
strained Italian tomatoes
, (passata)
-
1 tbsp
chopped
basil
-
4
crusty Italian
buns
-
4
slices
mozzarella
, or provolone
-
2 cups
baby
arugula
, (optional)
Instructions
- Heat 1 tbsp olive oil in a large frying pan on mediumhigh. Add onions and sauté for 4 min or until lightly golden. Scrape onto a plate. Reserve pan.
- Combine ground beef, bread crumbs, Parmesan, egg, ketchup, thyme, salt, pepper and half of the sautéed onions in a large bowl and mix well. Form mixture into 1-in. meatballs.
- Return pan to medium-high heat. Add remaining 1 tbsp oil, then add meatballs and sear for 4 to 5 min or until browned. Remove from pan and set aside. Drain all but 1 tbsp fat from pan, add garlic and sauté for 30 sec.
- Add remaining sautéed onion, strained tomatoes, basil and sugar, bring to a simmer and cook for 5 min to combine flavours.
- Return meatballs and any juices that have gathered to pan, lower temperature to medium and simmer for 15 min or until sauce has thickened and meatballs are cooked through.
- To eat right away, cut buns in half lengthways, spoon in meatballs and sauce, top with a slice of cheese and a handful of baby arugula, if desired.
Tip
Soup isn’t the only hot meal you can keep in a Thermos. Warm up your family with these tasty saucy meatballs. Piled into crusty rolls with cheese and greens, they make a satisfying meal.
Nutrition (per serving)
- Calories
- 649,
- Protein
- 41 g,
- Carbohydrates
- 55 g,
- Fat
- 27 g,
- Fibre
- 3 g,
- Sodium
- 1456 mg.
Photo by Andrew Grinton.
