Kiwi favourite Anathoth jams and chutneys have been around for a quarter of a century here in NZ. Here is a spectacular mince recipe that the whole family will crave. The kids will just love the way the melted cheese oozes out of the meatballs. Try them… You’ll see!
Anathoth Autumn meatballs
Makes 4-6
Meatball recipe:
¼ cup breadcrumbs
3 tablespoons milk
2 tablespoons olive oil
1/2 cup Anathoth Autumn Harvest chutney
500g beef mince
1 large egg
6 cubes cheese ( ½ the size of a small egg )
1 tsp salt and pepper
How to make the meatballs:
In a bowl moisten bread crumbs with the milk. In the same bowl, mix in the olive oil, Anathoth chutney, mince and egg then divide into 6 balls. With wet hands push a cube of cheese into the centre of each and remould into evenly sized rounds. Place into a large frying pan drizzled with a little olive oil. Cook and colour for 3 minutes before turning over. Remove from heat
To serve the meatballs, partner with your favourite pasta dish or simply add the meatballs to a readymade pasta sauce and serve with potatoes or rice and a salad.
To make your own pasta sauce:
3 tbsp olive oil
1 cup diced onion
1 clove crushed garlic
1 tsp caraway seeds
1 tsp dried oregano
1 tsp fennel seeds
1 cup chicken stock
1 x 425g tin chopped tomatoes
¼ tsp salt and milled pepper
Preheat oven 175C
Cook onions, garlic, spices and oregano in olive oil for 4-5 minutes until soft, add tomato and stock, bring to a simmer.
Pour sauce over the meatballs and bake for 45 minutes, taking care to spoon the tomato sauce over the meatballs every 10 minutes or so until cooked.
Serve with hot buttered spaghetti and a shaving of parmesan and fresh basil if you have it.
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