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Micro Italian Meatballs

Breadcrumbs make the ingredients go further and also lighten them a little.

Meatballs: 500g lean minced beef
1 egg
1/2 cup fresh breadcrumbs, optional
1 small onion, diced
4 stuffed green olives, finely diced
1/4 cup grated parmesan cheese
flour
Sauce: 400g can tomato purée
2 tablespoons tomato paste
2 cloves garlic, crushed
1/4 teaspoon each: dried oregano, basil, thyme

Combine the minced beef, egg, breadcrumbs if using, onion, olives and cheese. Form into 10-12 meatballs. Roll each one for several seconds in your hands – this will help them stick together.
Roll in flour then place in a round, microwave-proof casserole dish just large enough to hold them in a single layer. Cover and microwave on three-quarters (75%) power for 2 minutes. Turn the meatballs around in the dish so they cook evenly. Cover and cook for a further 2 minutes.

Combine the ingredients for the sauce. Pour over the meatballs. Cover and microwave on three-quarters (75%) power for 3-4 minutes or until heated through and cooked. Stir once during cooking.
Serves 4.