Meats Recipes - Meatball Casserole

Ingredients                        

• 450 g/1lb/4 cups minced (ground) beef or lamb

• 50 g/2 oz/1 cup breadcrumbs

• 1 small onion, grated

• 1 carrot, grated

• Salt and freshly ground black pepper

• 1 egg, beaten

• 30 ml/2 tbsp oil

• 100 g/4 oz/1 cup rigatoni

• 1 large onion, finely chopped

• 100 g/4 oz mushrooms, sliced

• 15 ml/1 tbsp plain (all-purpose) flour

• 300 ml/1/2 pt/1 1/4 cups beef or lamb stock

• 30 ml/2 tbsp tomato puree (paste)

• 2.5 ml/1/2 tsp dried oregano

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Method:

1. Mix the meat with the breadcrumbs, grated onion and carrot. Season well, then mix with the egg to bind.

2. Shape into 16 balls. Brown on all sides in the hot oil. Remove from the pan with a draining spoon. Drain on kitchen paper.

3. Meanwhile, cook the pasta according to the packet directions. Drain and place in a casserole (Dutch oven).

4. Arrange the meatballs on top. Fry (sauté) the chopped onion and mushrooms, stirring, in the meatball pan for 2 minutes.

5. Stir in the flour and cook for 1 minute. Remove from the heat and blend in the stock and tomato puree. Bring to the boil, stirring. Pour over the meatballs.

6. Sprinkle with the oregano and a little salt and pepper. Cover and cook in the oven at 180°C/350°F/gas mark 4 for 30 minutes.