Give family favourite meatballs a scrumptious makeover with delicious new flavours.
BAKED GREEK MEATBALLS
SERVES 4 PREP 10 MINS COOK 30 MINS
500g lamb mince
1 small red onion, chopped finely
1 cup fresh breadcrumbs
1/4 cup finely chopped parsley
2 tbsp chopped oregano leaves
1 tbsp finely chopped mint leaves
1 egg
4 garlic cloves, crushed
2 tbsp olive oil
2 x 400g cans diced tomatoes
200g feta, crumbled
grilled flatbread, lemon wedges, to serve
1 Preheat the oven to 180°C. 2 In a large bowl, combine mince, onion, breadcrumbs, herbs, egg and garlic. Season and mix well. Shape 2 tbsp of the mixture into balls. 3 In a large ovenproof frying pan, heat oil on medium. Cook meatballs in 2 batches, 3-4 mins each, until browned all over. Return all meatballs to a pan with diced tomatoes and bring to the boil. 4 Sprinkle with feta. Bake for 20-25 mins until the sauce thickens and the cheese is golden. Serve meatballs with flatbread and lemon wedges.
TERIYAKI-GLAZED MEATBALLS
SERVES 4 PREP 25 MINS + CHILLING COOK 35 MINS
TIP When forming meatballs, use slightly wet hands to help prevent sticking
500g pork mince
1/2 cup panko crumbs
3 green onions, sliced thinly
1 egg, whisked
5cm ginger, peeled, grated finely
2 garlic cloves, crushed
2 tbsp peanut oil
1 cup teriyaki sauce
2 sheets toasted nori, crumbled
2 tbsp sesame seeds, toasted
1/4 cup Japanese mayonnaise
steamed rice, mixed leaf salad, to serve
1 Preheat the oven to 180°C. Line an oven tray with baking paper. 2 In a large bowl, combine pork, crumbs, onion, egg, ginger and garlic. Season. Roll 2 tbsp of the mixture at a time into balls. Arrange on a prepared tray. Cover with plastic wrap and chill for 30 mins. 3 In an ovenproof frying pan, heat oil on medium. Cook meatballs in 2 batches, 3-4 mins each, turning, until browned all over. Return all meatballs to the pan. Add teriyaki sauce, tossing to coat. 4 Transfer the pan to the oven. Bake for 20-25 mins, turning occasionally, until sauce is reduced and sticky and meatballs are glazed. 5 Sprinkle meatballs with nori and sesame seeds, and accompany with mayonnaise, steamed rice and salad.
MEATBALL-LOADED POTATO SKINS
SERVES 4 PREP 20 MINS COOK 50 MINS
4 large potatoes, halved
300g turkey mince
3 rashers rindless bacon, chopped
1 1/2 cups grated mozzarella
12 cup panko crumbs
1/3 cup smoky barbecue sauce
1 egg, whisked
2 tbsp olive oil
1/2 cup sour cream
1 bunch chives, chopped finely
hot sauce, salad, to serve
1 Preheat the oven to 180°C. Lightly grease and line an oven tray. 2 Using a spoon, scoop flesh from each potato skin and reserve (you can partially cook whole potatoes in the microwave to make this easier). Arrange skins on a prepared tray. Bake for 20-25 mins until tender. 3 Place reserved flesh in a medium saucepan. Cover with cold, salted water and bring to the boil on high. Cook potatoes for 20-25 mins until tender. Mash until smooth, set aside. 4 Meanwhile, in a bowl, combine mince, bacon, 1 cup mozzarella, crumbs, barbecue sauce and egg. Season, mix well. Shape 1 tbsp of the mixture into balls. 5 In a frying pan, heat oil on medium. Cook meatballs in 2 batches, 3-4 mins each, until well browned. 6 Increase oven to 200°C. Divide mashed potato between skins. Top with meatballs and sprinkle with remaining mozzarella. 7 Bake 15-20 mins until skins are crisp and meatballs are cooked through. Serve topped with sour cream, drizzled with hot sauce and sprinkled with chives. Accompany with salad.
