Ingredients
Method
- Combine mince, Leggo’s Pizza Sauce, capsicum and breadcrumbs in a large bowl and stir well.
- Using a tablespoon to measure, form mixture into meatballs using wet hands. Refrigerate for 15 minutes.
- Heat oil in a large non stick frypan over medium heat and cook meatballs until lightly browned. Add Leggo’s Pasta Sauce and bring to the boil. Reduce heat, cover and simmer for 8-10 minutes or until meatballs are cooked through.
- Toss hot pasta through the meatball mixture and serve with parmesan cheese.
Top Tips
Meatballs can be made and frozen for 1 month before cooking.
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