1 large red onion, thickly sliced
2 x 250g punnets cherry tomatoes
¾ cup pitted kalamata olives (120g)
½ cup pizza sauce
2 teaspoons olive oil
Finely grated parmesan, to serve
Chopped fresh parsley, to garnish
3 slices white sandwich bread (100g)
1/3 cup milk
750g beef mince
3 cloves garlic, crushed
2 tablespoons Dijon mustard
½ cup finely grated parmesan
1 egg, lightly beaten
1/3 cup chopped fresh parsley
To make meatballs, tear bread including crusts into small pieces. Combine in a large bowl with milk. Stand for 10 minutes to soak.
Add remaining ingredients to bread. Season with salt and pepper. Mix well. Divide into eight equal portions. Roll into meatballs.
Place onion, tomatoes, olives, pizza sauce and 2 tablespoons water in an oiled, large, non-stick roasting pan. Season with salt and pepper. Toss well to combine. Arrange meatballs over top. Drizzle with oil.
Cook in a hot oven (200C) for about 30 minutes, or until onion is tender and meatballs are cooked through. Remove from oven.
Serve sprinkled with parmesan. Garnish with chopped parsley.