It has been a while since I posted something, I have about 6 recipes ready to post, but finding the time lately has not be that easy...
We're currently (still) trying to get the new house in order, and seem to almost be there. It seems to completely consume our eveings and weekends. But I am loving the kitchen in our new house - so much bench space!! And I recently purchased a new 10 piece Scanpan saucepan set (reduced from $1000 to $449 - how could I refuse, especially after one of my saucepans broke). Absolutely loving my new toys. And we're also planning a party for Mark's 30th, which I decided to cater - all finger food and noodle boxes. I've put a lot into the preparation so hopefully it all comes off well. I'll be sure to post that menu after this coming weekend.
For this particular dish I was inspired by a Donna Hay recipe that was in one of the Sunday paper magazines this week, but I made mine a little differently. Very easy, and even easier if you are able to make the meatballs in advance. I have my leftovers stored in the freezer. I just served it with a green salad, and if I had any, I would have also served with crusty bread to mop up the juices
Ingredients (serves 4)
1 brown onion finely diced
Olive oil (to fry and to drizzle over meatballs)
500g beef mince
300g pork mince
3-4 cloves garlic
1 teaspoon oregano
1/4 cup parsley finely chopped
1 cup fresh breadcrumbs
Salt and pepper
3 tins tomatoes
1 tablespoon tomato paste
Splash white wine (about 1/4 - 1/3 cup)
1 teaspoon allspice
Basil leaves and parmesan cheese to serve
Preheat oven to 220 degrees.
Heat olive oil in a small fry pan and fry the onion until soft. Set aside.
Meanwhile combine the mince, garlic, oregano, parsley, egg and breadcrumbs in a large bowl. Use your hands to combine well. Season with salt and pepper. Roll into balls a little smaller in size than a golf ball. Place in a roasting tray and drizzle with olive oil. Roast for 20 minutes.
Meanwhile combine the tinned tomatoes and tomato paste in a bowl with the all spice and white wine. Season with salt and pepper. Pour the tomato mixture over the meatballs and return to the oven for 5-10 minutes.
Serve topped with basil leaves and parmesan.