Drysdales logo

Meatballs, Kalettes® and parsley

project cover

Meatballs with tomato sauce, Kalettes® and parsley

Serves 4 people
Prep: 45 minutes


400g Kalettestm
400g minced beef
200g minced pork
1 egg
1 garlic clove
1 sprig parsley
1 slice bread
0.5 glass milk
1kg ripe tomatoes (or 400g tomato passata)
1 onion
1 small carrot
1 celery stalk
Bay leaves
3 tablespoons olive oil
Black pepper
Ground cinnamon
Seasoned flour

Step 1

Peel the onion and carrot. Clean and remove the strands from the celery. Chop the onion, carrot and celery and place in a big saucepan with 3tablespoons of olive oil and 2 bay leaves. Saute for 4 minutes on allow heat and add the chopped tomatoes. Cook on a low heat for 15 minutes (if using tomato sauce) or 1 hour (if using ripe tomatoes), stirring occasionally.

Step 2

Soak the bread in the milk. Peel and chop the garlic. Mix the meat with the egg, bread (squeezed out), garlic and half the parsley. Adda pinch of cinnamon and season to taste.

Step 3

Shape the meatballs; roll them in the flour, place on a tray and bake in the oven at 200C.

Step 4

Cut off the base of the Kalettes® clean and cook in salted boiling water for around 5 minutes.

Step 5

Remove the bay leaves from the tomato sauce and mashthe vegetables. Addthe meatballs and Kalettes® to the sauce and cook on a low heat for 10 minutes. Once ready, sprinkle the remaining parsley over the top just before serving. Enjoy!