500g Coles Australian 4 Star Beef Mince
1/2 cup (35g) breadcrumbs (produced using day-old bread)
1 tbsp finely cleaved rosemary
1 red onion, cut into wedges
2 x 400g jars cherry tomatoes
2 zucchini, thickly cut
1 huge eggplant, coarsely cleaved
1 tbsp olive oil
100g cherry bocconcini
1/4 cup basil leaves
Preheat stove to 180°C. Consolidate the mince, breadcrumbs and rosemary in an enormous bowl. Season. Roll 1-tbs bits of mince blend into balls. Spot on a huge plate.
Warmth a huge griddle over high warmth. Splash with olive oil shower. Add the meatballs and cook, turning every so often, for 5 mins or until earthy colored everywhere. Move the meatballs to a huge broiling skillet. Add the onion, tomatoes, zucchini and eggplant. Sprinkle with the oil.
Prepare for 30-35 mins or until the meatballs are cooked through and vegetables are delicate. Add the bocconcini to the meatball combination in the container. Heat for a further 5 mins or until the bocconcini liquefies.
Serve sprinkled with basil.