½ cup milk
½ cup fine fresh breadcrumbs
1 large egg
½ cup grated parmesan cheese
½ cup finely chopped flat leaf parsley
450g ground beef, pork, veal, chicken or turkey
1 clove minced garlic
100ml olive oil
200g tomato pasata
Salt flakes
Freshly ground pepper


  1. pour the milk over the breadcrumbs into a small bowl and set aside
  2. whisk the egg and combine in a large bowl with the salt, pepper, parmesan cheese, parsley and mince
  3. add the soaked breadcrumbs and combine thoroughly
  4. divide mixture into small meatballs
  5. heat a frypan and saute in the olive oil on a medium-high heat until golden on all sides
  6. Add the tomato pasata to the pan and cover. simmer for 20 mins
  7. serve with pappardelle pasta

Credit: WoolWorths

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