Lovely saucy meatballs to snuggle up with on a cold winter's night!
|Ingredient||Description||1 Unit||4 Units||10 Units|
|Red Capsicum||7mm Strips||100g||400g||1kg|
|Tomato Pasta Sauce||500ml||2L||5kg|
|Split Green Olives||100g||400g||1kg|
|Foil Containers||3 Cup Capacity||2||8||20|
BUTCHER – PREPARATION/METHOD
1. Combine lamb, breadcrumbs, parmesan, garlic and paprika. Roll into balls approximately 45g each.
2. Place layer of onion and capsicum in base of each foil container. Top with 8 meatballs per container. Pour over pasta sauce (250ml container), and top with olives.
Display in foil containers ready to bake.
CUSTOMER-INSTRUCTIONS FOR REHATING/PREPARATION
Preheat fan forced oven to 180°c. Place spanish lamb meatballs on a baking tray and bake, uncovered, for 30 minutes until lamb is browned and cooked through.
Serve with hot buttered risoni.
MERCHANDISE/PROMOTIONAL TIPS FOR BUTCHERS
Sell with packs of risoni.