Recipe : Meatballs with Rosemary

Serves 3

Ingredients

• 1 medium onion, chopped
• 750g (1lb 10oz) minced beef
• 2 garlic cloves, crushed
• 1 egg, lightly beaten
• 2 tbsp Chinese plum sauce (Duck Sauce)
• 1 tbsp Worcestershire sauce
• 2 tbsp rosemary, finely chopped
• 1–2 tbsp mint or basil, finely chopped
• Salt and black pepper

Directions

Mix together all the ingredient and then shape into meatballs the size of a walnut. Cook the meatballs, a few at a time, in a saucepan over a medium heat for about five minutes until they are golden-brown on all sides. Allow any fat to drain off on to kitchen paper.

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Recipe : Meatballs in Tomato Sauce

Makes 4 Servings

Suitable for Cruise Phase

Ingredients

Meatballs

• 500g ground beef
• 2 cloves garlic, crushed
• 2 Eggs
• 4 tbsp oat bran
• 1 grated carrot
• 1 grated zucchini
• 1 tbsp Pesto**
• 50g finely grated Parmesan**

Tomato Sauce

• 1 tsp olive oil
• 4 slices bacon (only the good round end part)
• 250g finely diced mushrooms
• 2 tins diced tomatoes
• 1 cup beef stock
• Freshly cracked black pepper
• Fresh basil (or dried)

Directions

To make the Meatballs:

1. Preheat oven to 180 degrees Celsius (360F).

2. Combine all Meatball ingredients in a large bowl and mix well with your hands to combine.

3. Roll tablespoon sized balls and place on a baking dish, evenly spread apart.

4. Bake for 40 minutes, turning half way.

5. Remove from the oven and place on some paper towel.

To make the Tomato Sauce:

1. Once the meatballs are in the oven…Heat the oil in a heavy bottomed pan. Add the onion and gently fry until translucent.

2. Add the Bacon and Mushrooms and fry until cooked.

3. When Onion, Bacon and Mushrooms are cooked, add the tins of Tomatoes, Beef Stock, Pepper and Basil. Bring to a simmer and slowly cook until meatballs are ready.

4. Add Meatballs to the Tomato Sauce and allow to cook over a low heat for a little while longer until sauce reduces. This is not an exact science, it just depends on how it looks in your kitchen.

5. Serve with some fresh basil.

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Chicken and Sun-Dried-Tomato Meatballs

Ingredients

• 4 oil-packed sun-dried tomato halves, drained and blotted dry 
• 2 garlic cloves 
• 1 large jalapeño—halved, seeded and coarsely chopped 
• Kosher salt and freshly ground pepper 
• 1/4 cup fine dry bread crumbs 
• 1 pound ground chicken breast 
• 1 large egg, lightly beaten 
• 1 tablespoon fat-free milk 
• 1/4 cup all-purpose flour, for dusting 
• One 14 1/2-ounce can peeled whole tomatoes with their juices 
• 1/2 teaspoon dried oregano 
• 2 tablespoons extra-virgin olive oil 
• 1 tablespoon chopped flat-leaf parsley

Directions
Step 1   
In a food processor, pulse the sun-dried tomatoes, 1 garlic clove, half of the jalapeño, 1/2 teaspoon of salt and 1/8 teaspoon of pepper until finely chopped. Add the bread crumbs and pulse to combine. Transfer the mixture to a large bowl and stir in the chicken, egg and milk. Using lightly moistened hands, roll the mixture into 20 meatballs, a scant 1 1/2 tablespoons each. Dust the meatballs lightly with flour, tapping off any excess.

Step 2   
Wipe out the food processor and add the remaining garlic clove and jalapeño half; pulse until chopped. Add the tomatoes and their juices and the oregano and process until smooth.

Step 3   
In a 9-inch cast-iron skillet, heat the olive oil until shimmering. Add the meatballs and cook over moderate heat, turning, until golden but not quite cooked through, 5 to 6 minutes. Transfer to a plate. Add the tomato sauce to the skillet and simmer until slightly thickened, about 2 minutes. Return the meatballs to the skillet and simmer, turning, until just cooked through, about 2 minutes longer. Transfer to a bowl, sprinkle with the parsley and serve.