Name: Slow-cooked ale meatballs
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 500 gram pork and veal mince; 1 cup fresh breadcrumbs; 1/3 cup finely chopped parsley, plus extra to serve; 1/3 cup grated Parmesan; 1 egg, whisked; 1/4 cup olive oil; 1 large onion, finely chopped; 1 large carrot, finely chopped; 2 stalks celery, finely chopped; 4 clove garlic, crushed; 1/4 cup tomato paste; 2 cup Campbell's Real Beef Stock; 300 millilitre pale ale; couscous to serve (see recipe tip)

Slow-cooked ale meatballs

This recipe for wonderfully comforting slow-cooked ale meatballs is incredibly easy to make and is perfect for the whole family to enjoy for a flavoursome midweek meal

Serves 4

Prep

15M

Cook

45M

Total

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Ingredients

500 gram pork and veal mince

1 cup fresh breadcrumbs

1/3 cup finely chopped parsley, plus extra to serve

1/3 cup grated Parmesan

1 egg, whisked

1/4 cup olive oil

1 large onion, finely chopped

1 large carrot, finely chopped

2 stalks celery, finely chopped

4 clove garlic, crushed

1/4 cup tomato paste

2 cup Campbell's Real Beef Stock

300 millilitre pale ale

couscous to serve (see recipe tip)

Method

1.In a large bowl, combine mince, breadcrumbs, parsley, Parmesan and egg. Season and mix well. Roll 2 tablespoons of mixture at a time into balls. Arrange on a tray.

2.In a large frying pan, heat half the oil on medium. Cook meatballs in two batches for 3-4 minutes each until golden. Drain on a paper towel.

3.In the same pan, heat remaining oil on medium. Sauté onion, carrot, celery and garlic for 4-5 minutes until softened. Add tomato paste and cook for 1 minute. Stir in stock and ale, then bring to the boil.

4.Return meatballs to pan. Simmer, stirring occasionally, for 30-35 minutes until meatballs are cooked through.

5.Sprinkle meatballs with extra parsley and serve with couscous