FAB issue 05 May 2015 - Page 39


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


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.


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


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