Ingredients
For meatballs
500 g minced pork
500 g minced beef
2 tsp sweet paprika
2 tsp ground cumin
2 eggs, lightly beaten
125 ml (½ cup) white wine
60 ml (¼ cup) olive oil
1 onion, finely chopped
2 garlic cloves, crushed
100 g (½ cup) jasmine rice
625 ml (2½ cup) chicken stock
150 g kasseri cheese, grated
tzatziki, finely chopped tomato, and sliced and shredded spring onion, to serve
Tomato sauce
810 g can chopped tomatoes
1 tbs of tomato paste
1 small onion diced very thinly in a blender
1 glove of garlic diced very thinly in a blender
1 tbsp wholegrain mustard
1 tbsp ground cumin
2 tbsp honey
2 tsp extra virgin olive oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C.
Instructions
Preheat oven to 200°C. Place pork and beef in a large bowl. Knead until smooth. In a blender chop very fine the onions and garlic and add to meat and spices,eggs, wine and herbs and stir to combine.
Roll meatballs in to oval-shaped meatballs and dust with flour and place in a baking tray. Drizzle a bit of olive oil and cook in the oven until all browned but juicy.
To make tomato sauce
Meanwhile heat oil in a heavy-based saucepan over medium heat. Add onion and garlic, and cook, stirring occasionally, for 3 minutes or until onion has softened. Add tomato paste and can of diced tomatoes seasoning with salt and pepper. Stir in 375 ml stock and bring to a simmer. Reduce heat to low and cook for 15 minutes or until slightly thickened. Check Season.
Place meatballs into a deep round 24 cm ovenproof dish. Season, then ladle sauce over the meatballs. Pour over remaining 250 ml stock. Cover with foil and bake for 30 minutes. Remove foil and bake for a further 10 minutes or until meatballs are cooked through and sauce has slightly thickened. Add cheese and cook for a further 5 minutes or until melted.
Serve meatballs over a bed of jasmine rice topped with tzatziki, chopped tomato and spring onion.
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