Roast Onion Soup & Gravy Powder, Ready to Serve Cheese Sauce OR Mushroom Sauce
You will need
muffin pan
pastry brush
large mixing bowl
cup
fork
tablespoon
ice cream scoop, (optional)
oven gloves
pair of scissors
small jug
1 weetbix biscuit
¾ cup (180 ml) fresh full cream milk
1 egg
500 g beef mince
3 T (45 ml) Ina Paarman’s Roast Onion Soup & Gravy Powder
± 50 g cheese, cheddar or gouda, cut into 1cm x 1 cm squares
olive oil
1 x 200ml Ina Paarman’s Ready to Serve Cheese Sauce or Mushroom Sauce
Method
Adjust the oven rack to the middle position and preheat the oven to 180°C.
Oil the muffin pan hollows using a pastry brush or clean fingers. Put the weetbix in the large mixing bowl and pour the milk over it.
Beat the egg in a cup and add to the soaked weetbix. Add the mince and sprinkle the Roast Onion Soup & Gravy Powder over it.
Mix everything together with a fork. Do not overmix, just make sure all is blended. Use heaped tablespoons of mince mixture (or an ice cream scoop full) and roll it into balls.
Place meatballs into the oiled muffin pan hollows.
Push a piece of cheese into each meatball. Drizzle a little olive oil over each meatball. Bake for 25-30 minutes.
Warm the Cheese Sauce in a small jug, in the microwave oven for 1 minute only, do not cover. Dish the meatballs up and coat with our Cheese or Mushroom Sauce.
Serve with peas and microwave (microwave-jacket-potatoes).
