Given the climate, meatballs were necessary! But you don’t need colder weather to make meatballs. They should be made regularly!
I changed my previous recipe just a little and wanted to let you know because the result was quite amazing. I simply substituted nutmeg for a teaspoon of ground Mace. What is Mace? If you missed the Mace post, you can read it here on the website:
https://maxifoods.net.au/kitchen/what-is-mace
The recipe otherwise has not changed, copies below, but in line with my recent requests, I now attach an ingredient list. Yipee!
Sauce:
1 sliced onion
4 cans of chopped tomatoes (or a kilo of fresh tomatoes with the seeds removed)
Half a large jar of Leggo’s tomato paste
A handful of parsley
Cracked or ground pepper
Murray River pink salt
A teaspoon of Massel powdered chicken stock
A cup or two of hot water
1 qtr teaspoon of cinnamon
1 teaspoon of Ground Mace
Meatballs:
750g – 1kg premium mince
I onion, diced
A handful of Continental Parsley
Half a cup of grated Grana Padano Parmesan cheese
Half a cup of breadcrumbs
2 eggs
1 teaspoon of Massel powdered chicken stock
Cracked or freshly ground pepper
Murray River Pink salt
This recipe comes in two parts. The sauce in which the raw meatballs are cooked must be prepared before the meatballs are prepared so they are ready to be cooked as they are rolled.
Sauce: brown an onion, sliced into rings. Once brown, add four cans of diced tomatoes and half a large jar of Leggo's Tomato Paste. Add a hand full of chopped Continental parsley, cracked pepper, a pinch of marine or Murray River Salt, a teaspoon of Massel chicken stock and the 'Secret ingredient' a quarter teaspoon of nutmeg and cinnamon (now use GROUND MACE instead of the nutmeg). Mix it all together and bring it up to temperature whilst preparing the meat balls. Leave to simmer once boiled. Add some hot water to give it enough volume to hold the meatballs
Meatballs: in a large bowl, hand mix the premium mince, a well diced onion, a hand full of Continental parsley, a breadcrumbs, (I like the Anchor brand), two eggs, half a cup of grated Grana Padano Parmesan cheese, a sprinkle of cracked pepper, a good pinch of Murray River Salt, a teaspoon of Massel chicken stock and the quarter teaspoon of cinnamon and another teaspoon of GROUND MACE. Once mixed, roll your balls into whatever size you choose.
Gently place them into the now simmering sauce. Do not stir the pot as they will break! If you need room in the pot, shake the pot so they all fit under the sauce. Let them cook for about 20 mins. They are ready to serve. They can be stored in the fridge for a few days.
For the pasta I used imported Italian ‘Orecchiette’, which translates to '‘little ears’
This is a 'starter' recipe for the kids to get involved in cooking!
Make a large batch so you can eat them over several days. They get better each day!
