Ingredients
500g premium beef mince
1 onion – finely chopped
3 cloves garlic – finely chopped
1 C raw long grain white rice
1Tbs lemon zest
½ C basil leaves – torn
420g can tomato soup
1 C water
3 tomatoes – diced
1 Tbs balsamic vinegar
¼ C brown sugar (to taste)
Salt & pepper
Directions
Heat oil in a saucepan and sauté the onion and garlic for 2-3 minutes until soft. Combine the mince, rice, onion, garlic, lemon zest, salt & pepper in a large bowl. Roll tablespoons of the mixture into balls. Gently fry the meatballs in a large heavy based frying pan with a little olive oil until browned all over.
Combine soup, water, tomatoes, ½ the basil, vinegar and sugar in a deep frying pan, slowly bring to the boil on a medium heat. Place the meatballs into the simmering tomato mixture. Reduce heat to low and simmer for 25-30 minutes or until the meatballs are cooked through.
Serve in bowls, top with remaining basil and accompany with crusty bread
