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For the Tomato Sauce:

For the meatballs:

To Serve:

  • Flat leaf Parsley(Finely Chopped) 7 g
  • Paprika(Smoked) 3 g
  • Potatoes(Peeled, 2cm Dice) 1200 g
  • Vegetable oil 15 ml
  1. For the Tomato Sauce:

    • In a large pan, sweat the red onions with vegetable oil and cook until translucent and soft.
    • Add the courgette and aubergine and cook for a further 10 minutes (with the lid on the pan).
    • Add the KNORR Tomatino and water to the vegetables and bring to a simmer.
  2. For the meatballs:

    • Preheat an oven to 190c.
    • In a large bowl, mix the beef mince, egg, KNORR Professional Mixed Peppercorn Puree, KNORR Professional Garlic Puree, smoked paprika, chopped parsley and breadcrumbs until evenly combined.
    • Shape the mixture into 30 balls (3 per person). Place on a gastronome tray lined with greaseproof paper and coat with the oil.
    • Put the meatballs in the oven and cook for 10-12 minutes or until golden brown and fully cooked.
    • Place the meatballs in the sauce and keep hot until required.
  3. To Serve:

    • In large gastronome tray mix the diced potatoes, vegetable oil and smoked paprika.
    • Place in the oven and cook for 20-25 minutes until the potatoes are golden and soft inside.
    • Serve the potatoes alongside the meatballs and vegetables with some chopped parsley.
    • Serve with a selection of season vegetables.
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