Looking for a new meatball recipe idea? This is for you! Full of flavour, these Italian pork and veal meatballs are the one-pot wonder you’ve been waiting for. And with lots of clever shortcuts designed to cut down your time in the kitchen, you’ll have a delicious meal in no time at all!
420g can condensed tomato soup
1/3 cup pizza sauce with garlic, onion and herbs
Mashed potato and finely grated parmesan, to serve
500g pork and veal mince
40g sachet French onion simmer soup
½ cup seasoned stuffing mix
1 egg, lightly beaten
Combine soup, sauce and 1 ½ cups water in a large saucepan over a high heat. Bring to boil. Gently boil for about 10 minutes, or until slightly thickened.
Meanwhile, make meatballs. Combine all ingredients in a large bowl. Mix well. Roll tablespoons of mixture into balls. (Makes 24)
Add meatballs to soup mixture in pan. Return to boil. Gently boil for a further 6 minutes, or until meatballs are cooked through. Remove from heat.
Serve with mashed potato. Sprinkle with parmesan.
TIP! Pork and veal mince can be replaced with beef or chicken mince. Meatballs can be prepared up to one day ahead. Place in a single layer on a tray. Cover and refrigerate.