Cheesy Meatballs


500 g minced beef

1 cup cooked rice

1 tblspon chopped parsely

1 egg, lightly beaten

1 tsp salt

1/4 tsp pepper

185 g tasty cheese, cut into 1.5cm cubes

seasoned flour

2 tblspns oil


440g can tomato soup

1 cup water

1/2 tsp Worcestershire sauce

1/2 tsp dried basil leaves

salt and pepper to taste

Place the minced beef, rice, parsley, egg and salt and pepper in a large mixing bowl and mix until well combined.

Pinch off pieces of the meat mixture and shape around the cubes of cheese to form balls the size of a walnut. Roll the meat balls in seasoned flour, shaking off any excess. Heat the butter or margarine and oil in a large heavy base saucepan. Add the meatballs a few at a time and fry over moderately high heat until well browned, about 6 to 8 minutes. Drain on absorbent paper. Pour off all the fat in the pan.

Return meatballs to the pan, add sauce ingredients and season to taste with salt and pepper. Bring to the boil, then lower the heat and simmer covered with a lid for 30 minutes or until meatballs are tender. Serve with fluffy boiled rice or noodles.