Mum's Meatballs

A community recipe by aliceinwonderland

Not tested or verified by Nigella.com

Print me

Introduction

I love this recipe - its comfort food which I guarantee you'll have three serves of...

Ingredients

Serves: 4

Metric Cups

1 handful fresh parsley (a large handful, finely chopped)
500 grams minced beef (fatty kind)
tomato sauce (1 squirt)
125 millilitres rice (partially cooked)
breadcrumbs (made from 2 slices of bread)
1 courgette
1 carrot
salt (a tiny bit)
pepper (loads)
800 millilitres tomato soup (canned)

1 handful fresh parsley (a large handful, finely chopped)
18 ounces ground beef (fatty kind)
tomato sauce (1 squirt)
4⅖ fluid ounces rice (partially cooked)
breadcrumbs (made from 2 slices of bread)
1 zucchini
1 carrot
salt (a tiny bit)
pepper (loads)
28 fluid ounces tomato soup (canned)

Method

Mum's Meatballs is a community recipe submitted by aliceinwonderland and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Create breadcrumbs using stale bread in a food processor.

Cook rice in boiling water for 5 minutes then drain While rice is cooking, grate the courgettes and carrot into a large mixing bowl.

Throw everything into mixing bowl (except soup) together and blend by squishing it together your hands

Pour soup into a large casserole dish and place on stove (lowest heat)

Create meatballs and place one at a time into the soup Leave on lowest heat possible for one and a half hours

Serve with penne

Create breadcrumbs using stale bread in a food processor.

Cook rice in boiling water for 5 minutes then drain While rice is cooking, grate the zucchini and carrot into a large mixing bowl.

Throw everything into mixing bowl (except soup) together and blend by squishing it together your hands

Pour soup into a large casserole dish and place on stove (lowest heat)

Create meatballs and place one at a time into the soup Leave on lowest heat possible for one and a half hours

Serve with penne

Additional Information

It's vital that the meatballs are on a very low heat whilst cooking (or they will be hard) - only one bubble surfacing every couple of seconds. We don't fry the meatballs before putting them in the soup. Don't stir the pot or they will fall apart!! Just shake the pot by the handles to move them around.