Autumn Harvest Meatballs

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Makes: 4-6 portions

Want to make your own 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 & freshly cracked pepper

INGREDIENTS

METHOD

MEATBALLS
  1. In a bowl moisten bread crumbs with the milk.  
  2. In the same bowl, mix in the olive oil, Autumn Harvest Chutney, mince and egg then divide into 6 balls. 
  3. With wet hands push a cube of cheese into the centre of each and remould into evenly sized rounds. 
  4. Place into a large frying pan drizzled with a little olive oil. Cook and brown for 3 minutes before turning over. Remove from heat.
  5. Partner with your favourite pasta dish or simply add the meatballs to a ready-made pasta sauce and serve with potatoes or rice and a salad.
OWN SAUCE
  1. Preheat oven to 175°C.
  2. Cook onions, garlic, spices and oregano in olive oil for 4-5 minutes until soft, add tomato and stock, bring to a simmer.
  3. 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.
  4. Serve with hot buttered spaghetti and a shaving of Parmesan and fresh basil if you have it.
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