-
Step 1
0 Min
Preheat oven to 180°C and place oven rack to middle position.
-
Step 2
0 Min
Line the bottom of an oven tray with aluminum paper for easy clean up.
-
Step 3
0 Min
In a large mixing bowl, combine minced meat and both types of sausages until evenly mixed.
-
Step 4
0 Min
Add water and crumbled MAGGI® Chicken Bouillon, oregano, basil, garlic and onions and mix for another 3-4 mins with hand or a wooden spoon.
-
Step 5
0 Min
Gradually mix in the small bread pieces until all ingredients are well incorporated.
-
Step 6
0 Min
Shape mixture into golf-ball size meat balls and place on oven tray. Bake in a preheated oven for about 20 mins or until meatballs are cooked and golden on top.
-
Step 7
0 Min
Meanwhile to prepare sauce, melt butter on medium heat and sauté onions in a saucepan until soft; add Water, MAGGI® Chicken Bouillon and remaining ingredients. Turn heat to low and allow to simmer for 15 mins, stirring occasionally until sauce slightly thickens.
-
Step 8
0 Min
To serve, place cooked meatballs in a mixing bowl, cover with sauce and toss around to ensure all meatballs are covered. Serve hot in a serving.
-
Step 9
0 Min
Chef’s Tips: Meatballs can be made in advance and kept in the freezer for up to 1 month.
