We’re always on the look out for new tastes and were looking for a variation on our meatballs recipe. We love the variety of Australian native herbs that Bent Shed Produce have on the market.
We came across these products at a local market and the dried Aniseed Myrtle quickly became a welcome addition to our herbs and spice drawer.
You can find out more about the Bent Shed Produce here.
We’ve added in extra fibre and plant protein/goodness by sneakily hiding in some kidney beans. It’s a good way to increase nutritional value to a meal without anyone noticing (fussy children and adults alike).
Here’s what you need to make the meatballs:
Meatballs
- 1-2 tablespoon olive oil
- 500g minced beef
- 160g pureed cooked kidney beans
- 1 medium onion, chopped finely
- 1 garlic clove, chopped
- 1.5-2 tablespoons dried Aniseed Myrtle
- 1/2 cup breadcrumbs (gluten free if you wish)
- 1 egg
- 1 tablespoon Worcesteshire Sauce
- Sea salt & ground pepper to taste
Sauce
- An extra splash of olive oil
- 1 medium onion, chopped
- 3 garlic cloves, chopped
- 2 tablespoons tomato paste
- 2 x 400g tins chopped tomatoes
- 1 cup chopped parsley
- Seal salt & ground pepper to taste
- 1/2 teaspoon sugar
Here’s what you do:
Meatballs
In a frypan gently sautee the onions and garlic until soft.
In a separate bowl, mix all the rest of the ingredients together, add in the cooked onions and garlic, and mix well using your hands (this is the fun bit) until all the ingredients are combined.
Roll the mixture into balls. In the frypan where you cooked the onion, cook the meatballs in batches until browned on the outside. They do not need to be cooked through.
Place the partly cooked meatballs in an oven proof dish.
Meatball Sauce
In the same pan, saute the onion for a couple of minutes until soft, add in the garlic and saute for a further minute.
Add in the tomato paste, tomatoes, parsley, sugar and salt & pepper. Cook for about 5 minutes on a gentle simmer.
Pour the sauce over the top of the meatballs and smooth out.
Bake in a moderate oven (180 degree) for about 20 minutes.
You can sprinkle some grated parmesan cheese over the top a couple of minutes before it’s finished baking if you like a melted cheesy top.
Serve with a green salad, a little pasta (optional) and grated parmesan cheese.
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