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Saturday, 2 June 2012

Masterchef Meatballs

Most of the recipes I've tried from either the Masterchef website, books or magazines have all worked out pretty well. Due to this high success rate I wanted to try out the Meatballs with Tomato Sauce recipe put together by Courtney from Season 2 (She's the one in all those oven adds for Harvey Norman =P). Ever since I saw her cooking them for all those hungry troops I've been drooling over the recipe. And FINALLY I got around to cooking them (nearly 2 years later ahahha).


Yet again, the Masterchef recipe didn't let me down. The meatballs came together really well, the sauce tasted incredible. It was great to slather them over a bit of pasta and sit down on a cold winters night with a nice glass of red and enjoy a nice night in. Even better when you end up slightly tipsy with a goofy smile on your face =P.

If you have the time (it doesn't even take that long) to make your own meatballs you should defs give this one a go, really straight-forward and simple. They are so much better than the store bought stuff and using all the fresh ingredients just makes them taste divine.


Meatballs with Tomato Sauce
Recipe by Courtney Roulston

Ingredients
Herb and Tomato Sauce
60ml (1/4 cup) olive oil
1 large onion, finely chopped
2 cloves garlic, crushed
1 tsp sea salt
1 large carrot, diced
6 thyme sprigs
2 tbs tomato sauce
2 x 400g cans diced tomatoes
1 tsp dried Italian herbs
1 tsp dried oregano
1 tbs sugar
1 cup fresh basil leaves

Meatballs
700g beef mince
1 tsp sea salt
1 tsp finely chopped rosemary
1 tsp dried  Italian herbs
1/2 tsp chicken stock powder
1 egg
25g (1/4 cup) packaged breadcrumbs
1 tbs tomato paste
1 tsp mild paprika
2 tbs tomato ketchup
1 tsp thyme leaves

Method
1. To make the sauce, heat oil in a large saucepan over medium heat. Add the onion, garlic and salt and cook for 5 minutes or until begining to soften. Add the carrot and thyme sprigs and cook for a further 2 minutes or until soft. Stir in the remaining ingredients, except the basil. Bring to the boil, then reduce the heat to low, cover the pan and simmer gently for 45 minutes or until thickened.


2. Meanwhile, to make the meatballs, combine all the ingredients and season with ground black pepper. Use your hands to mix well. Roll into balls, using 2 tbs mixture for each.


3. Add meatballs to simmering sauce without stirring, increase heat to medium and cook for 15 minutes, or until cooked through. Gently stir in basil leaves and top with Parmesan. Serve with pasta or bread.


Enjoy =D xx

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