Ingredients
For the Meatballs
500 g extra lean mince
1 big potato, grated
4 garlic cloves, grated
3 thick butternut rings, grated
2 small onions, grated
50 g pine nuts, lightly fried in a non stick pan till golden brown
1 slice of white bread – soaked in water and excess water squeezed out
1 egg
handful of finely chopped parsley
1 t dry mint
1 t salt
½ t freshly ground black pepper
For the Tomato Sauce
1 onion, finely chopped
2 T olive oil
1 x 410 g can Rhodes Chopped Tomatoes
handful of chopped basil
125 ml wine
1 t sugar
½ t salt
Method
Put your oven on grill.
Mix all ingredients together. Fry a small teaspoon of the mixture and taste for seasoning – I normally use the microwave.
Form the mixture into small balls, place on a baking sheet and grill for approximately 5 minutes, then turn them around and cook for another 5 minutes until done.
On medium heat, fry onions in oil until tender, then add the rest of the ingredients and simmer for about 10 minutes. Add the cooked meatballs to the sauce and cook through for about 5 minutes.
Garnish with fresh basil and parmesan shavings and serve over spaghetti with my Arugula, Fennel & Apple Salad with 2 Minute Homemade Mayonnaise.
Ingredients
600 g lean beef mince
65 ml spring onion, finely chopped
10 ml chopped garlic
10 ml Chinese 5-spice powder
10 ml thick soy sauce
15 ml sunflower oil
salt and freshly ground black pepper
oil for frying
1 large onion, halved and sliced thickly
500 g frozen Hawaiian stir fry
150 – 200 ml oyster sauce
Method
Mix together the mince, spring onion, garlic, 5-spice, soy sauce and 15 ml sunflower oil. Season to taste and form into walnut-sized balls.
Heat a little oil in a pan and lightly fry the balls in batches just until lightly browned. Remove from pan and set aside.
Heat some oil in a wok until smoking hot and add the onion and stir fry. Toss until piping hot. Add the meatballs and oyster sauce and cook a further minute, tossing gently. Remove from heat and serve.
recipes from www.ilovecooking.co.za