MEATBALLS.

A Meatball Recipe to End all other Meatball Recipes

Sometimes a man just wants meat. I threw this together to appease Cameron's carnivorous cravings and holy shit it blew my mind.

Never have I had such succulent and tasty meaty morsels. The moment it reached my mouth was like a sharks reaction to blood in the water. The kind of eating frenzy you cant really recall afterwards, its a blur of silver laced movement from plate to mouth. Your so eager for your next mouthful you have to remind yourself to chew, to swallow, to breathe.

The heavy red meat is balanced with a heap of mushrooms, sprouted sunflower seeds and olives which makes it much easier to digest. The red sauce is rich but still full of the flavours of summer. 

We had ours with roast orange kumera, a very happy coupling. 

  

Try this one. 

Recipe: 

Meatballs 

500g beef mince 

1 onion 

3 garlic cloves

1 tsp mixed spice

1 tsp of ginger

1 tsp tumeric 

splash of worchester sauce

couple glugs sweet soy

100g danish feta 

2 cups of mushrooms

2/3 cups kalamatas 

2/3 cup sprouted sunflower seeds

1/4 cup wholegrain bread crumbs 

1/4 cup fresh basil leaves

1 egg
4 sprigs of thyme

loads of salt and pepper 

Sauce

1 bottle of organic tomato and basil pasta sauce

1/2 bottle of red wine

1/2 cup water

mozzarella cheese and extra basil to top 

Preheat oven to 180 degrees

For the sauce add the wine to the tomato sauce in a sauce pan and reduce on a low heat for around 15 minutes while you prepare the meatballs.

 Sweat onion and garlic in a little oil until starting to turn translucent in a heavy based fry pan, add  spices and mushrooms. Once the mushrooms have cooked through and shrunk transfer to a large bowl with all of the remaining meatball ingredients. Mush together with your hands until evenly combined and paste like. Roll in to meatballs about the size of a tennis ball and place into a well oiled fry pan. 

Once all of the balls are rolled put pan over medium heat, turning after about 5 minutes when the underside it brown. Add the tomato sauce and bring pan to the boil quickly top with extra basil leaves and mozzarella and place into hot oven. 

Cook for about 18 minutes 

Remove from the oven, serve with baked kumara and freshly baked sourdough. 

! 

x

Abbey