If you like meatballs you are seriously going to love this recipe. It's a simple and classic recipe with a twist! We have used Anisata and dill to provide really great flavour to the meat and Outback Tomato Chutney adds such a richness to the simple tomato sauce. The meatballs are quite light when cooked in a bath of tomato sauce. You could serve them with spaghetti of course, or with a lovely potato mash. We hope you enjoy these as much as we do!
Makes 24 medium sized meatballs
For the Meatballs
olive oil
50g butter
500g pork mince
500g lean beef mince
1 onion, finely diced
3 cloves crushed and finely minced garlic cloves
1 teaspoon dill seeds
2 tablespoons chilli jam or chilli to taste
2 teaspoons anisata
1/4 cup finely chopped fresh dill
2 eggs
Wild herb Salt and ground black pepper to taste
1 cup plain flour seasoned with 1 additional teaspoon anisata
For the Sauce
olive oil
1/2 onion, finely diced
1 clove crushed garlic, minced
1/2 red capsicum, finely diced
1 tin (400g) chopped tomato
1/2 jar Outback Tomato Chutney
1 teaspoon Anisata
1 tablespoon finely chopped fresh dill
Mozzarella to grate over the top ( we used about half a small mozzarella)
Pre-heat the oven to 185C.
Heat the olive oil and butter in a frying pan and when hot cook the onion, dill seeds and garlic until translucent. Remove from the heat and let cool a little.
Combine all the meatball ingredients including the cooked onion and capsicum and using a large spoon or fork, mix thoroughly ensuring the eggs are well incorporated. The mix should, once held, be firm and hold it's shape.. Cover and let rest in the fridge while you prepare the sauce. This mix can be made up to 24 hours in advance and an extended rest time only improves the flavour!
In a saucepan, heat the olive oil until hot and add the onion and garlic until tender and translucent. Add the capsicum and cook for a further two minutes.
Add the tomatoes and the Outback Tomato Chutney and stir and allow to come to the boil. Cook for a minute or two and then lower the heat to a simmer.
Once simmering, add the Anisata and stir through and allow to cook until the sauce reduces by about a quarter. The sauce should be reasonably thick and chunky.
In a long and deep ovenproof dish spread some of the sauce so that it completely covers the base of the dish.
Take the meat mix from the fridge and take a large spoonful of the mix and roll into firm balls. You should have at least 20 meatballs. Once the meatballs are formed, lightly roll them in the seasoned flour.
In a frying pan, heat some olive oil and brown each meatball lightly on each side and place in rows in the ovenproof dish. Don't cook too much - this is just to seal and colour the meat - the oven will do the cooking and oven cooking is the key to a light meatball.
Spoon the rest of the sauce evenly over the top of the meatballs. Sprinkle the extra fresh dill over the top and some extra Anisata too if you wish. Grate the mozzarella so that it evenly cover the meatballs.
Place in the middle of the oven and cook for approximately 20 minutes or until the cheese is golden and the sauce is bubbling.
copyright Juleigh Robins