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Cheesy polenta with meatballs

The creamy and cheesy polenta is the star of this dish so roll up your sleves and dig in! <h3 class="tint">Ingredients</h3> <ul> <li>2 tablespoons olive oil</li> <li>600ml tomato pasta sauce (bought is fine)</li> <li>½ teaspoon chilli flakes</li> <li>1 tablespoon oregano leaves</li> <li>2 fresh bay leaves </li> <li>Freshly grated parmesan, to serve</li> </ul> Meatballs <ul> <li>1 small onion, chopped</li> <li>2 garlic cloves</li> <li>4 slices pancetta</li> <li>Handful of flat-leaf parsley leaves</li> <li>6 sage leaves</li> <li>3 slices white bread, crusts removed</li> <li>300g minced pork</li> <li>300g minced lean beef</li> <li>2 eggs</li> </ul> Polenta 500ml (2 cups) chicken stock 500ml (2 cups) full-cream milk 300g instant polenta 100g fontina cheese, rind removed, cut into small cubes (see tip) 1 rosemary sprig, leaves picked <h3 class="tint">Directions</h3> 1. Start with the meatballs. Put the onion, garlic, pancetta, parsley, sage and bread in a food processor and pulse until finely chopped. Add the pork and beef mince and eggs, and keep pulsing until well combined. Season well with salt and pepper. Transfer to a bowl and finish mixing by hand. Using wet hands, form the mixture into walnut-sized balls, setting them aside on a plate as you go. 2. Heat the olive oil in a heavy-based saucepan over medium heat. Carefully add the meatballs and cook until they start to brown on all sides. Add the tomato sauce, chilli flakes, oregano and bay leaves and simmer for 30–40 minutes until the meatballs are cooked and the sauce is reduced and thick. 3. To make the polenta (this will take 10–15 minutes, so try and time it to be ready at the same time as the meatballs), place the stock, milk and 500ml (2 cups) water in a large saucepan and bring to the boil. Gradually add the polenta and use a whisk to stir it through until well incorporated. Reduce the heat to low and stir continuously for 3–4 minutes until the polenta is thick and creamy in texture. Add the cheese and rosemary and stir until the cheese is melted through. 4. To serve, pour the polenta onto a large serving platter and make a shallow well in the middle. Spoon the meatballs and sauce over the top and sprinkle with some freshly grated parmesan. Serve immediately. <h3 class="tint">Tips</h3> Fontina is a mild washed-rind cheese from the Valle d’Aosta in the north of Italy and is one of the best melting cheeses I know. Raclette is a good substitute, or any other washed rind with the rind removed. This is an edited extract from <a rel="noopener" href="http://t.dgm-au.com/c/185116/69171/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fmilk-made-nick-haddow%2Fprod9781743791356.html" target="_blank">Milk. Made.</a> by Nick Haddow published by Hardie Grant Books RRP $55 and is available in stores nationally. Image © Alan Benson.

Food & Wine

Ginger chicken meatballs

Equally perfect for parties and dinner fare, these ginger chicken pack a mouthful of flavour in every bite. Serves: 6 Ingredients: <ul> <li>400g chicken mince</li> <li>1 egg, lightly beaten</li> <li>1 cup cooked SunRice White Long Grain Rice</li> <li>1 cup fresh breadcrumbs</li> <li>2 garlic cloves, crushed</li> <li>1/2 cup finely chopped fresh coriander leaves</li> <li>2 green onions, thinly sliced</li> <li>3cm piece fresh ginger, finely grated</li> <li>1/2 cup sweet chilli sauce</li> <li>2 tablespoon peanut oil</li> </ul> Method: 1. Combine mince, egg, rice, breadcrumbs, garlic, coriander, onion, ginger and two tablespoons sweet chilli sauce in a bowl. Season with salt and pepper. Mix to combine. 2. Roll mixture into even-sized balls. Set aside on plate. 3. Heat oil in a large frying pan over medium-high heat. Cook meatballs, turning, for five to seven minutes, or until browned and cooked through. 4. Serve with remaining sweet chilli sauce (or soy sauce) and an accompaniment of your choosing – salad or noodles work best.

Food & Wine

Neapolitan meatballs

What better side dish or pasta topping is there than good, old-fashioned meatballs? These deliciously seasoned Neapolitan meatballs will take your tastebuds on a journey. Serves: 4 Ingredients: <ul> <li>1 kg minced beef</li> <li>1 egg</li> <li>1 garlic clove, grated</li> <li>15 g salt</li> <li>Black pepper, to taste</li> <li>30 g grated parmesan cheese</li> <li>Pinch of oregano</li> <li>200 ml milk</li> <li>50 g breadcrumbs</li> <li>¼ bunch freshly chopped parsley</li> <li>Napoli sauce, to serve</li> </ul> Method: <ol start="1"> <li>Preheat the oven to 220°C. Line a baking tray with baking paper.</li> <li>Place all of the ingredients in a large mixing bowl. Mix well using your hands. Roll the mixture into balls (about 100 g each). Wet your palm with a drop of water to help with the rolling.</li> <li>Place each ball on the baking paper and bake for approximately 20 minutes.</li> <li>In a pot, heat the Napoli sauce over medium heat. Carefully place the meatballs in the pot and continue to cook over low heat for 45 minutes. Serve hot with toasted bread.</li> </ol> <img width="125" height="147" src="https://oversixtydev.blob.core.windows.net/media/43396/food-of-naples-cover-image_125x147.jpg" alt="Food Of Naples Cover Image (2)" style="float: right;"/> This is an extract from Food of Naples by Johnny Di Francesco, New Holland Publishers RRP $45.00, available from all good bookstores or <a href="http://www.newhollandpublishers.com/" target="_blank">online</a>.

Food & Wine

Baked smoky meatballs

“Whether they’re piled on top of spaghetti, wrapped in a sub, served with some crusty bread on the side or, like these, served on top of cheesy polenta, you just can’t go wrong with meatballs. After the simmering stage, these meatballs will keep in the fridge for up to 2 days. Just finish with the cheese and breadcrumbs, bake and you’re ready to go.” – Valli Little Serves: 4 Ingredients: <ul> <li>100ml extra virgin olive oil</li> <li>2 onions, finely chopped</li> <li>2 garlic cloves, finely chopped</li> <li>2 tsp dried oregano</li> <li>2 tbsp. tomato paste</li> <li>2 tbsp. balsamic vinegar</li> <li>2 x 400g tins chopped tomatoes</li> <li>1 tsp chipotle chilli paste</li> <li>1 tsp brown sugar</li> <li>1 cup (250ml) beef stock</li> <li>200g prosciutto or bacon, very finely chopped</li> <li>800g beef mince</li> <li>3/4 cup (60g) fresh breadcrumbs</li> <li>1 egg, beaten</li> <li>1/3 cup (100g) mozzarella, grated</li> <li>1/4 cup (25g) pecorino or parmesan, grated, plus extra to serve</li> <li>1 cup (60g) panko breadcrumbs</li> <li>Instant polenta, cooked according to packet instructions, to serve</li> <li>2 tbsp. finely chopped flat-leaf parsley, to serve</li> </ul> Method: <ol> <li>Heat 1/4 cup (60ml) of the oil in a large frypan over medium heat. Add the onions, garlic and oregano and cook for 5–6 minutes until soft and pale golden. Place half the mixture into a mixing bowl and set aside to cool. Add the tomato paste to the remaining onion mixture along with the vinegar, chopped tomatoes, chilli paste, brown sugar and stock and bring to a simmer over low heat. Season.</li> <li>Add the prosciutto or bacon, mince, fresh breadcrumbs and egg to the mixing bowl with the cooled onions, season and combine well.Using damp hands, form the mixture into small balls.</li> <li>Heat the remaining oil in a clean frypan over medium–high heat. Fry the meatballs in batches, turning often, for 4–5 minutes until golden all over. Transfer the meatballs to the sauce and simmer for 20 minutes.</li> <li>Preheat the oven to 200°C.</li> <li>Combine the mozzarella, parmesan and breadcrumbs in a small bowl. Set aside.</li> <li>To serve, spread hot polenta onto a greased baking tray, top with the meatballs and sprinkle with the cheesy breadcrumb mixture. Cook in the oven for 5–6 minutes until the cheese has melted and the crumbs are crisp. Scatter over the parsley.</li> </ol> <img width="177" height="228" src="https://oversixtydev.blob.core.windows.net/media/37488/my-kind-of-food-cover_177x228.jpg" alt="My Kind Of Food Cover (1)" style="float: right;"/> Recipe courtesy of My Kind of Food by Valli Little, published by ABC Books.

Food & Wine

Beef and rice meatballs

Beef and rice meatballs will soon be a favourite dish for you and your family. Serves: 4 Ingredients: <ul> <li>2 tbsp(40ml) olive oil</li> <li>2 medium brown onions, finely chopped</li> <li>4 garlic cloves, crushed</li> <li>2 tbsp chopped fresh oregano leaves</li> <li>500g beef mince</li> <li>½ cup (50g) finely grated parmesan cheese, extra to serve</li> <li>1 cup (150g) cooked brown rice</li> <li>1 cup (100g) finely grated mixed vegetables (such as carrot, zucchini, sweet potato)</li> <li>2 x 400g cans pureed tomatoes</li> <li>2 tbsp (40ml) <a href="http://www.fountainsauces.com.au/fountain-products.php" target="_blank">Fountain</a> Tomato Sauce</li> <li>Pasta or mashed sweet potato and shaved parmesan to serve</li> </ul> Method: 1. Heat 1 tbsp of oil in a frying pan over medium heat. Add onions, garlic and oregano. Cook, stirring, for 5 minutes or until onion has softened. Remove from heat. Cool for 10 minutes. 2. Combine mince, armesan, rice and half the onion mixture in a bowl. Roll mixture into balls. 3. Re-heat remaining onion mixture over medium heat. Add tomato puree and tomato sauce. Bring to the boil, reduce heat to low. Simmer, stirring occasionally, for 8-10 minutes or until slightly thickened. Add vegetables and cook for 5 minutes or until vegetables are heated through. 4. Meanwhile, heat remaining oil in a non-stick frying pan over medium-high heat. Cook meatballs in batches, turning, for 5 minutes or until browned. Transfer to the sauce. Simmer gently for 5 minutes or until just cooked through. Serve with pasta or mashed sweet potato and sprinkle with parmesan. Recipe courtesy of <a href="https://www.facebook.com/FountainSauces/?fref=ts" target="_blank">Fountain</a>. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now.</a>

Food & Wine

Baked lamb meatballs and spaghetti

The mixture for these tasty meatballs can be combined and rolled in advance, or you can cook the whole meatball and sauce element of the recipe ahead of time. Then all you will need to do it cook the pasta and prepare the salad when you are ready to eat. Serves: 5 Ingredients: For the baked lamb meatballs <ul> <li>500g lamb mince</li> <li>½ cup fine breadcrumbs</li> <li>1 carrot, grated</li> <li>1 egg</li> <li>1 tablespoon finely chopped rosemary leaves</li> <li>1 tablespoon chopped oregano leaves</li> <li>½ brown onion, finely diced</li> <li>½ teaspoon salt</li> </ul> For the tomato silverbeet sauce and spaghetti <ul> <li>½ brown onion, finely diced</li> <li>1 clove garlic, thinly sliced</li> <li>600-700ml jar tomato passata</li> <li>1 teaspoon sugar</li> <li>3–4 stalks silverbeet, white stalks removed, leaves thinly sliced (3 cups total)</li> <li>1 cup grated mozzarella cheese</li> <li>400g dried spaghetti</li> </ul> For the salad <ul> <li>1 lettuce, roughly chopped</li> <li>2 tomatoes, diced 1cm</li> <li>½ telegraph cucumber, diced 1cm</li> <li>2 teaspoons olive oil</li> <li>Juice of ½ a lemon</li> </ul> Method: <ol> <li>Preheat oven and a large casserole/lasagne style dish to 230°C.</li> <li>Combine all baked lamb meatball ingredients in a medium bowl and mix well using clean hands. Use a tablespoon to measure mixture and roll into golf-ball sized balls. Put into preheated baking dish and bake for 10 minutes. Bring a large pot of salted water to the boil.</li> <li>While meatballs bake, prepare sauce; heat a drizzle of olive oil in a medium pot on medium heat. Fry onion and garlic for 2–3 minutes, until softened and just starting to colour. Add passata and sugar and bring to the boil then and add silverbeet. Simmer for 2 minutes until wilted and season with salt and pepper.</li> <li>Remove meatballs from oven and pour sauce over to cover. Sprinkle with cheese and bake a further 10 minutes, until cheese is melted and golden.</li> <li>While meatballs are baking, cook spaghetti in pot of boiling water for 10–12 minutes until al dente (just tender). Drain and return to pot with a drizzle of olive oil to prevent sticking.</li> <li>In a large bowl, toss all salad ingredients together and season with salt and pepper.</li> <li>To serve, divide spaghetti between plates and top with baked lamb meatballs and sauce. Serve salad on the side.</li> </ol> Written by Nadia Lim. First appeared on <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz</a>. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>.

Food & Wine

Chicken, thyme and lemon meatballs with celeriac “risotto”

The “risotto” dish isn't actually made with rice, but is cooked in risotto style. If you can’t find celeriac, parsnip will make a fine alternative. If you can, ask your butcher to make chicken mince with the skin included, as it adds fat and flavour. I make these into large balls, about three per person, but make them smaller if you like and cook for a shorter time. Serves: 4 Ingredients: <ul> <li>500g celeriac, peeled, cut into very small cubes or whizzed in a food processor until finely chopped</li> <li>2 tablespoons olive oil</li> <li>40g butter</li> <li>1 medium onion, finely chopped</li> <li>1 leek, thinly sliced</li> <li>1-2 red chillies, finely chopped</li> <li>250g waxy potato, peeled, cut into very small cubes or whizzed in a food processor until finely chopped</li> <li>125ml dry white wine such as pinot grigio</li> <li>500ml well-flavoured chicken stock, hot</li> <li>100g mascarpone</li> <li>50g parmesan, grated</li> <li>600g chicken mince, preferably skin on</li> <li>½ cup fresh breadcrumbs</li> <li>2 tablespoons fresh thyme leaves</li> <li>zest and juice of 1 lemon</li> <li>1 teaspoon salt</li> <li>½ teaspoon ground white pepper</li> <li>2 tablespoons olive oil</li> <li>250ml chicken jus or 500ml chicken stock</li> <li>Handful of flat-leafed parsley, chopped</li> </ul> Method: <ol> <li>To make the risotto, bring a saucepan of water to the boil, add the celeriac and blanch for 2 minutes then drain well and set aside.</li> <li>Heat the oil and butter in a medium saucepan over medium heat and gently fry the onion, leek and chillies for 10 minutes without browning. Add the celeriac and potato and cook, stirring, for 2 minutes. Add the wine, increase the heat and bring to the boil. Continue boiling until absorbed. Turn down the heat, add the hot stock and cook for 15 minutes − the risotto should be a little soupy when done. Stir through the mascarpone and parmesan and season with salt and freshly ground black pepper.</li> <li>To make the meatballs, put the mince in a bowl with the breadcrumbs, thyme, lemon zest, salt and pepper and mix well with your hands. Shape into 5cm balls and refrigerate until needed. Heat the oil in a frying pan and add the balls. Cook for about 8 minutes, shaking them around the pan, until golden and cooked through. Remove to a warm plate. Add the jus or stock to the pan and bring to a rapid boil, scraping the bottom of the pan. Boil for 3-10 minutes until thickened (stock will require longer boiling). Stir in the lemon juice and parsley then return the meatballs to the pan to warm through.</li> <li>Serve over the celeriac risotto.</li> </ol> Written by Fiona Smith. First appeared on <a href="http://Stuff.co.nz" target="_blank">Stuff.co.nz.</a> Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/08/bacon-and-chorizo-pappardelle/">Bacon and chorizo pappardelle</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/08/bacon-and-egg-tarts/">Bacon and egg tarts</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/07/sausage-tomato-and-potato-soup/">Sausage tomato and potato soup</a>

Food & Wine

Pork and lemon meatball skewers

Give the barbie a break from the steaks – max out that grill with mouth-watering meatballs. Make sure the mince you buy is not too lean or the meatballs may dry out on the barbecue. Pair the skewers with a sensational salad. Serves: 4 Ingredients: <ul> <li>4 tbsp. extra virgin olive oil</li> <li>1 brown onion, finely chopped</li> <li>1 clove garlic, finely chopped</li> <li>Sea salt and freshly ground black pepper</li> <li>1 tsp. fennel seeds</li> <li>1 lemon</li> <li>300g pork mince</li> <li>50g prosciutto, finely chopped</li> <li>100g pecorino cheese, finely grated</li> <li>50g day-old breadcrumbs</li> <li>1 tbsp. chopped parsley</li> <li>½ tbsp. chopped oregano</li> <li>2 eggs, beaten</li> <li>8 bamboo skewers (soaked for an hour)</li> <li>16 fresh bay leaves</li> <li>Chilli flakes (optional)</li> </ul> Method: <ol> <li>Heat 1 tbsp. olive oil in a saucepan over a low heat. Cook onion and garlic with 1/2 tsp salt until the onion has softened. Remove and cool.</li> <li>Toast fennel seeds in a dry pan on a medium heat until fragrant, about 3 minutes. Finely zest the lemon, reserve the fruit.</li> <li>Slap the mince against the side of a mixing bowl for 3-5 minutes, until the meat is sticky. This helps the meatballs to hold together well. Combine pork mince with cooked onion and garlic, fennel seeds, zest, prosciutto, pecorino, breadcrumbs and herbs, then season with pepper. Finally, mix in the beaten eggs.</li> <li>Using your hands, divide the mixture and form into balls about the size of a golf ball, then flatten them slightly. You should get about 24 meatballs.</li> <li>Skewer the meatballs, alternating with fresh bay leaves, so that each skewer has three meatballs and two bay leaves.</li> <li>Make a basting sauce by whisking together the remaining 3 tbsp. oil, 1 tbsp. juice from the zested lemon, chilli flakes (if using) and season to taste.</li> <li>Preheat the barbecue (ensure it's clean and well oiled) on a medium-low heat. Brush basting sauce onto the skewers and place on barbecue. Cook, turning and basting further, for 8-10 minutes, until cooked through.</li> <li>Remove from heat and serve.</li> </ol> Hot tip: I like to sprinkle the Japanese spice mix shichimi togarashi on the meatballs, either with or instead of chilli flakes. Sure, it's cross-cultural, but the complicity is lovely. Let us know in the comment section, what’s your favourite thing to cook on the barbecue? Written by Neil Perry. First appeared on <a href="http://Stuff.co.nz" target="_blank">Stuff.co.nz</a>. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="http://www.oversixty.com.au/lifestyle/food-wine/2016/06/bbq-pork-cutlet-with-sunshine-salsa/">BBQ pork cutlet with sunshine salsa</a> <a href="http://www.oversixty.com.au/lifestyle/food-wine/2016/02/meatball-salad-with-pineapple-salsa/">Meatball salad with pineapple salsa</a> <a href="http://www.oversixty.com.au/lifestyle/food-wine/2016/03/bbq-prawns-with-macadamia-dukkah-and-mint-lemon-yoghurt/">BBQ prawns with macadamia dukkah and mint lemon yoghurt</a>

Food & Wine

Spicy meatballs

These authentic, Italian, spicy meatballs are the perfect appetizer, main course, or pasta accomplice. Packed with hearty flavour, these will soon become a weekly staple. Ingredients: <ul> <li>450g of minced pork</li> <li>400g of Polpa - finely chopped tomato pulp</li> <li>1 egg</li> <li>1 spring onion</li> <li>1 clove of garlic</li> <li>1 teaspoon of cumin seeds</li> <li>½ teaspoon of chilli powder</li> <li>½ cup of breadcrumbs</li> <li>Seed oil for frying</li> <li>Coriander</li> <li>Salt</li> </ul> Method: <ol> <li>Finely dice the spring onion and mix it with the meat, garlic, half of the chilli powder, cumin seeds, breadcrumbs, egg and salt, in a bowl.</li> <li>Roll the mixture obtained into balls. In a pan heat the seed oil and fry over high heat for a few minutes.</li> <li>Meanwhile cook the tomato pulp with the remaining chilli powder and a generous sprinkling of salt. Add the meatballs to the sauce and leave them to flavour in the sauce for a few minutes. Serve the meatballs hot with a sprinkling of chopped, fresh coriander.</li> </ol> Recipe courtesy of Mutti Solo Pomodoro. For more recipes, <a href="http://intl.mutti-parma.com/recipes/" target="_blank">visit their website.</a> Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/07/kangaroo-burgers/">Kangaroo burgers</a> <a href="/lifestyle/food-wine/2016/08/pot-roasted-pork-scotch/">Pot-roasted pork scotch with potato, fennel and tomato</a> <a href="/lifestyle/food-wine/2016/04/turkey-and-sage-burgers-with-onion-and-fennel-relish/">Turkey and sage burgers with onion and fennel relish</a>

Food & Wine

Vegetarian meat balls

You don’t necessarily need meat to make meatballs! Try this lean, vegetarian option instead. Serves: 4 Ingredients: <ul> <li>1 tbs olive oil</li> <li>1 pound fresh white mushrooms, finely chopped</li> <li>1 pinch salt</li> <li>1 tbs butter</li> <li>½ cup finely chopped onion</li> <li>4 cloves garlic, minced</li> <li>½ cup quick-cooking oats</li> <li>1 ounce very finely shredded Parmigiano-Reggiano cheese</li> <li>½ cup bread crumbs</li> <li>¼ cup chopped flat-leaf (Italian) parsely, packed</li> <li>2 eggs, divided</li> <li>1 tbs salt</li> <li>Freshly ground black pepper to taste</li> <li>1 pinch dried oregano</li> <li>3 cups pasta sauce</li> <li>1 tbs very finely shredded parmesan cheese, or to taste</li> <li>1 tbs chopped flat leaf (Italian) parsely, or to taste</li> </ul> Method: 1. Heat olive oil in a skillet over medium-high heat. Add mushrooms to the hot oil, sprinkle with salt, and cook and stir until liquid from mushrooms has evaporated. Stir butter into mushrooms, reduce heat to medium, and cook and stir mushrooms until golden brown, about 5 minutes. 2. Stir onion into mushrooms and cook, stirring often, until onion is translucent, 5 minutes. Remove skillet from heat and stir garlic into mushroom mixture until fragrant, about 1 minute. Transfer mixture to a mixing bowl. 3. Mix oats into mushroom mixture until thoroughly combined. Gently stir 1 ounce parmesan cheese into mixture. Add breadcrumbs, 1/4 cup parsley, and 1 egg; season with salt, black pepper, cayenne pepper, and oregano. Mix together with a fork until crumbly. Stir in remaining 1 egg. Mixture should hold together when pressed. 4. Cover bowl with plastic wrap and refrigerate at least 4 hours. For best flavor and texture, refrigerate overnight. 5. Preheat oven to 230°C. Line a baking sheet with a silicone baking mat or parchment paper. 6. Form mixture into small meatballs using a 2-tablespoon scoop. Roll meatballs lightly between your hands until smooth, if desired; arrange meatballs on prepared baking sheet. 7. Bake in the preheated oven until meatballs are lightly golden brown, 12 to 15 minutes. 8. Bring pasta sauce to a boil in a large saucepan; reduce heat to low. Gently stir meatballs into sauce until coated. Simmer meatballs in sauce until cooked through, 45 minutes to 1 hour. Transfer to a serving bowl and garnish with 1 tablespoon parmesan cheese and 1 tablespoon parsley. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2015/11/eggplant-haloumi-pesto-burgers/">Grilled eggplant, haloumi and pesto burgers</a> <a href="/lifestyle/food-wine/2015/12/asparagus-with-greek-dressing/">Asparagus with Greek dressing</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/02/ginger-lime-crab-cakes/">Ginger lime crab cakes</a>

Food & Wine

Meatball salad with pineapple salsa

Fire up your tastebuds with this quick smart meatball salad and pineapple salsa recipe. The salsa puts a refreshing twist on this dish. Serves: 4-6 Ingredients: <ul> <li>1 cup fresh breadcrumbs, made by blitzing bread in the food processor</li> <li>¼ cup milk</li> <li>500g minced beef</li> <li>1 teaspoon salt</li> <li>2 cloves garlic, finely chopped</li> <li>2 teaspoons ground cumin</li> <li>2 handfuls baby cos leaves</li> <li>1 handful watercress sprigs</li> <li>2 avocados, peeled, stoned, sliced</li> <li>250g cherry tomatoes, halved</li> <li>Grapeseed oil for frying</li> <li>200ml sour cream</li> <li>Lime halves and warmed flour tortillas for serving</li> </ul> For the pineapple salsa <ul> <li>1 small red onion, finely chopped</li> <li>Large pinch of chilli flakes</li> <li>3 tablespoons lime juice</li> <li>1 ½ tablespoons sugar</li> <li>1 cup crushed pineapple in juice</li> <li>1 teaspoon grapeseed oil</li> <li>Zest of 1 large lime</li> </ul> Method: 1. Put the breadcrumbs and milk in a mixing bowl and let the milk soak into the breadcrumbs. Add the mince, salt, garlic and cumin and mix well. Form into 16 small meatballs and flatten them slightly. 2. Put the lettuce, watercress, avocados and tomatoes on to a serving platter. Heat some oil in a large frying pan over moderate heat and fry the meatballs in batches for about 4 minutes on each side until cooked and browned. 3. To make the pineapple salsa, put the onion, chilli and 1 tablespoon of the lime juice in a small saucepan and cover with water. Bring to the boil over moderate heat and boil until the water has almost completely evaporated. Remove from the heat and cool. 4. Add the sugar, crushed pineapple, grapeseed oil, zest and remaining juice and mix well. Season with salt to taste. 5. To serve, top the vegetables on the platter with the meatballs, spoon the salsa over the top and serve with lime halves for squeezing and warmed flour tortillas and sour cream on the side. Written by Ray McVinnie. Appeared on <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz.</a> Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now.</a> Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/mashed-potato-bacon-spring-onions/">Mashed potato with spring onions and crispy bacon</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/rocket-feta-pomegranate-salad/">Rocket, feta and pomegranate salad</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/11/flourless-hazelnut-chocolate-cake/">Flourless hazelnut chocolate cake</a>

Food & Wine

Curried meatballs

These bite-sized piece delicacies pack a powerful burst of flavour in every mouthful. Perfect for parties and sit-down dinners alike.Ingredients:<ul><li>500g beef mince</li><li>1 egg, lightly beaten</li><li>2 garlic cloves, crushed</li><li>1/4 cup korma curry paste</li><li>2 green onions, thinly sliced</li><li>400g can lentils, drained, rinsed</li><li>2 tablespoons rice bran oil</li></ul>Method:1. Combine mince, egg, garlic, curry paste, onion, and lentils in a bowl. Season with salt and pepper. Mix to combine.2. Roll level tablespoons of mixture into balls. Place on a plate.3. Heat oil in a large frying pan over medium-high heat. Cook meatballs, turning, for five to seven minutes, or until cooked through.4. Serve with a selection of sauces such as chutney, tomato and sweet chilli.

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Curried meatballs

Our Partners

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Shop

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Newspaper

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Entertainment

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Health

Lifestyle

Finance

Property

Compare

Games

Information

Keep up to date

Search

Cheesy polenta with meatballs

Ginger chicken meatballs

Neapolitan meatballs

Baked smoky meatballs

Beef and rice meatballs

Baked lamb meatballs and spaghetti

Chicken, thyme and lemon meatballs with celeriac “risotto”

Pork and lemon meatball skewers

Spicy meatballs

Vegetarian meat balls

Meatball salad with pineapple salsa

Curried meatballs

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