Ingredients:
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4 Brumby’s dinner rolls, halved
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1 tablespoon olive oil
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1 brown onion, chopped
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1 clove garlic, crushed
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350g beef mince
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2 tablespoons tomato sauce
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4 lettuce leaves
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2 tablespoons tomato chutney or tomato sauce
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Salt and pepper
Method:
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Step 1:
Heat 2 teaspoons olive oil in a non-stick frying pan over medium heat. Add the onion and garlic cook for 2–3 minutes or until softened. Allow to cool, place in a bowl with the mince, tomato sauce, salt and pepper and mix well to combine.
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Step 2:
Roll teaspoonfuls of the mixture into balls and place on a baking tray lined with non-stick baking paper (makes 20). Heat the remaining oil in a large non-stick frying pan over medium heat, add the meatballs and cook for 5–6 minutes or until cooked through.
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Step 3:
Place a lettuce leaf and 2 meatballs in each roll and serve with the tomato chutney. Serves
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Step 4:
Tip: This recipe will make 20 meatballs. You can freeze the leftover meatballs in portions for future lunches. To defrost, simply place in the fridge the night before using.
Heat 2 teaspoons olive oil in a non-stick frying pan over medium heat. Add the onion and garlic cook for 2–3 minutes or until softened. Allow to cool, place in a bowl with the mince, tomato sauce, salt and pepper and mix well to combine.
Roll teaspoonfuls of the mixture into balls and place on a baking tray lined with non-stick baking paper (makes 20). Heat the remaining oil in a large non-stick frying pan over medium heat, add the meatballs and cook for 5–6 minutes or until cooked through.
Place a lettuce leaf and 2 meatballs in each roll and serve with the tomato chutney. Serves
Tip: This recipe will make 20 meatballs. You can freeze the leftover meatballs in portions for future lunches. To defrost, simply place in the fridge the night before using.
