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    Recipes — meatballs

    Melting Meatball Macaroni

    This recipe has all the elements of comfort food: beef and pork meatballs with an oozing cheesy filling, a rich tomato sauce and pasta.

    Prep Time

        •    Prep Time: 20 minutes
        •    Cook Time: 30 minutes
        •    Yield: Serves 6


        •    3 bay leaves
        •    50ml red wine
        •    500ml passata
        •    2 tbsps olive oil
        •    400g beef mince
        •    300g pork mince
        •    ½ tsp chilli flakes
        •    ½ tsp fennel seeds
        •    2 tsps tomato purée
        •    2 tsps dried oregano
        •    4 garlic cloves, crushed
        •    2 tsps golden caster sugar
        •    1 large onion, finely chopped
        •    crusty bread, to serve (optional)
        •    2 x 400g cans chopped tomatoes
        •    400g macaroni or other pasta shape
        •    200g taleggio or mozzarella, chopped into small chunks


    1. Heat oven to 200C/180C fan/gas 6. Mix the pork and beef mince with the fennel seeds, chilli, 1 tsp oregano and some seasoning in a large bowl until combined. Divide and shape into 18 meatballs with a nugget or two of taleggio in the middle (save some for the top), then chill for 10 mins.

    2. Heat 1 tbsp oil in a large pan (use a flameproof casserole dish if you can – it’ll save on washing up). Add the onion and a pinch of salt and sizzle until softened (about 8 mins). Stir in the garlic and cook for 1 min more, then add the tomato purée, wine, tomatoes, passata, bay leaves, sugar, the remaining oregano and lots of seasoning, then cover with a lid and simmer for 20 mins. Meanwhile, arrange the meatballs on a baking tray lined with foil, drizzle with the remaining oil and bake for 10 mins.

    3. Cook the pasta in a pan of boiling salted water according to packet instructions, then drain, reserving some water. If the pan isn't ovenproof, tip the sauce into a casserole dish. Stir the pasta into the sauce, along with the liquid from the meatballs and some pasta water if it needs thinning. Turn the grill to a medium-high setting.

    4. Nestle the meatballs into the pasta, so that they poke out the top. Scatter the remaining taleggio over the top and grill for 5-10 mins until the cheese and meatballs are golden. Serve with crusty bread, if you like.

    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/melting-meatball-macaroni

    Cheddar Meatball and Pasta Skillet

    This meatball and bacon skillet dinner will be an instant hit at the dinner table.

    Prep Time

        •    Prep and Cook Time: 45 minutes
        •    Yield: Serves 5


        •    2 cups milk
        •    1 cup hot water
        •    1/4 tsp black pepper
        •    1/2 cup chopped onion
        •    1 lb frozen cooked meatballs
        •    4 strips bacon, cut in 1/2-inch slices
        •    1 cup shredded Colby-Jack cheese (4 oz)
        •    1 box Hamburger Helper™ cheeseburger macaroni
        •    1/2 tsp Frank's™ RedHot™ Original cayenne pepper sauce


    1. In 12-inch nonstick skillet, cook bacon over medium-high heat 5 to 7 minutes, stirring occasionally, until crisp. Remove bacon with slotted spoon; place on paper towel. Add onion to bacon drippings in skillet; cook over medium-high heat 3 to 5 minutes, stirring frequently, until tender.
    2. Add milk, hot water and sauce mix (from Hamburger Helper™ box); stir to combine. Stir in uncooked Pasta (from Hamburger Helper™ box), frozen meatballs, black pepper and hot pepper sauce. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer 9 to 11 minutes, stirring occasionally, until pasta is tender and sauce is thick. Remove from heat.
    3. Top with cheese and bacon; cover and let stand 2 to 3 minutes or until cheese is melted.

    This great family recipe is thanks to Betty Crocker Recipes at https://www.bettycrocker.com/recipes/cheddar-meatball-and-pasta-skillet/321a28f5-2f43-4133-be5f-a832b680964f

    Meatball and Roasted Veggie Wrap

    This makes a simple family meal and any leftover meatballs and roasted veggies make great wraps for lunches the next day. Omit the chilli in the meatball mix if the kids don’t like it.

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 4


        •    1 zucchini
        •    1 red onion
        •    100g rocket
        •    1 tub hummus
        •    4 tbsps parsley
        •    1 red capsicum
        •    2 tbsps olive oil
        •    1 tsp chilli flakes
        •    1 small eggplant
        •    1 tsp fresh thyme
        •    500g lean beef mince
        •    4 wholemeal flat breads
        •    2 garlic cloves, chopped
        •    1 tsp fresh rosemary chopped


    1. Pre-heat oven to 180ºC.
    2. Cut all the vegetables into thick slices. Toss them with 1 tbsp olive oil and the rosemary. Place on a baking tray lined with baking paper and cook in oven for 15-20 minutes.
    3. Place the mince in a bowl and season with thyme, garlic and chilli flakes. Shape into little meatballs. Heat a frypan to medium with 1 tbsp olive oil and cook the meatballs for 5 minutes, turning often until golden brown and cooked through.
    4. Warm the flat breads in aluminium foil in the oven for a few minutes. Spread each wrap with 2 tbsp hummus; arrange roasted vegetables on top and then the meatballs. Garnish with parsley and rocket, wrap and cut in half to serve.

    This great family recipe is thanks to Australian Beef Recipes at https://www.australianbeef.com.au/recipes/meatball-and-roasted-veggie-wrap/#

    Next Level Spaghetti & Meatballs

    Make the ultimate meatballs in a rich tomato sauce to serve over spaghetti. Comfort food at its best, this will prove a hit at the family dinner table.

    Prep Time

        •    Prep time: 30 minutes
        •    Cook time: 45 minutes
        •    Plus at least 1 hour & 30 minutes rest time
        •    Yield: Serves 6


        •    100ml milk
        •    1 egg, beaten
        •    ½ tsp marmite
        •    400g beef mince
        •    400g pork mince
        •    grated of nutmeg
        •    1 tbsp dried oregano
        •    50g grated parmesan, plus extra to serve
        •    large handful parsley leaves, finely chopped
        •    6 garlic cloves, very finely chopped or grated
        •    100g ciabatta, sourdough or other white bread, crusts removed, torn into pieces


    1. Tip the beef and pork into a large bowl. Mix and season generously with salt. Set aside for at least 30 mins, or for up to 1 hr. Meanwhile, put the bread in a bowl with the milk and leave to soak.

    2. Tip the soaked bread into the bowl with the meat and add all the remaining meatball ingredients except for the mozzarella. Season with plenty of pepper, then scrunch the mixture together with your hands until combined.

    3. Roughly divide the meatball mixture into 18 portions. Use your hands to flatten one portion, then gently wrap it around a piece of the mozzarella and roll into a ball. Repeat with the remaining portions. Chill the meatballs in the fridge for 1 hr before cooking. Can be prepared up to two days ahead and stored in the fridge.

    4. Heat 3 tbsp of the oil in a large frying pan or casserole dish. Fry the meatballs in batches, browning them on all sides, then transfer to a plate and set aside. Pour the remaining oil into the pan and heat for 1 min, then fry the sliced garlic for a few seconds. Tip in the sugar, vinegar and wine (if using) and bubble for 1 min. Add the tomatoes, then season and cook over a medium heat for 10 mins. Tip in the meatballs and gently stir to ensure they’re fully coated in the sauce. Cover the pan and simmer on a low heat for about 20 mins, spooning the sauce over the meatballs occasionally.

    5. Remove the pan from the heat and set aside, then cook the spaghetti. To serve, divide the spaghetti between bowls, top with three warm meatballs each, spoon over the sauce and scatter with the remaining parmesan.

    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/next-level-meatballs

      Sweet Brown Sugar BBQ Meatballs

      Sticky glazed meatballs that are sweet, savory and just a little spicy.

      Prep Time

          •    Prep and cook time: 30 minutes
          •    Yield: Serves 30


      For the meatballs:

          •    1 egg
          •    salt and pepper
          •    1 pound ground beef
          •    2 cloves garlic, grated
          •    1/2 pound ground pork
          •    1/2 cup parmesan cheese
          •    1/2 cup Progresso™ Italian style panko bread crumbs

      For the sauce:

          •    chives for garnish
          •    1/2 cup BBQ sauce
          •    1/2 cup brown sugar
          •    2 tbsps chile flake (or to taste)


      1. Mix all of the meatball ingredients together and form your meatballs.

      2. Heat a large frying pan with a little oil and gently, one by one, add in the meatballs. After they cook for about 4 minutes, flip the meatballs and cook an additional 4 minutes. Once they're cooked on the outside, they should be a little less delicate. Making sure none are stuck to the bottom, start tossing them in the pan a little more to cook them evenly. Drain most of the fat, leaving a few tablespoons worth in the pan.

      3. Add 2 tablespoons of water to deglaze the pan, scraping up any stuck on pieces. Add the brown sugar, adding a little more water if it looks too dry. It should start to bubble and look like dark caramel.

      4. Remove from heat and add in the BBQ sauce. Stir well. Serve and top with the chives.

      This great family recipe is thanks to Betty Crocker Recipes at https://www.bettycrocker.com/recipes/sweet-brown-sugar-bbq-meatballs/5e524a11-47b4-42cb-ad39-eb426947f342