Dry Age Meatballs

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PREP TIME 5 minutes
COOK TIME 45 minutes
SERVES 4-6

INGREDIENTS

1kg dry age beef mince
1 shallot, diced
1 clove garlic, diced
1 tsp oregano
1 tsp thyme
1 tsp Tasman sea salt
1 jar Barilla basilico pasta sauce
150g smoked mozzarella, sliced

METHOD

Step 1
Preheat oven to 160ºC. Place ¾ beef mince, shallot, garlic, oregano, thyme and salt into a bowl and mix together well until fully combined before rolling into small even sized balls.

Step 2
Place ¼ beef mince into a pan and cook until coloured before placing meatballs on top and turning over until coloured on both sides.

Step 3
Once coloured on both sides add pasta sauce and stir together well before placing mozzarella on top and placing into the oven for approx 25-30 minutes until cooked.

Step 4
Serve with pasta of choice.

Season 3, Beef, DinnerSimon Hamiltonseason 3, dry age spaghetti and meatballs, spaghetti and meatballs, meatballs, pasta, barilla, tasman sea salt