Page 120 - Women’s Health - Australia (February 2020)
P. 120

SERVES 4                       X 3 tbs parmesan,              heat. Add the eggplant and      in a bowl and mix well.
                   X 2 tbs extra virgin olive oil   finely grated                 saute for 5 mins until the flesh  Roll the mixture into
                   X 1 eggplant, chopped into                                    begins to darken. Set aside.    5cm balls (about 12).
                     3cm pieces                   MEATBALLS                         Heat the remaining oil in       Heat a non-stick frypan
                   X 2 garlic cloves,             X 600g beef mince              the pan and saute the garlic    over a high heat. Add the
                     roughly chopped              X 1 organic egg                and onion for 4 mins, stirring  balls in batches and brown for
                   X 1 large onion,               X 30g panko breadcrumbs        often until softened but        3 mins, keeping them moving to
                     roughly chopped              X 2 tsp fennel seeds           not browned. Now add the        ensure they get a nice caramel
                   X 2 tsp ground coriander       X 3 tsp sea salt flakes         coriander, paprika, vinegar,    colour all round. Transfer the
                     1 tsp smoked paprika         X 1 tbs balsamic vinegar       agave and salt and cook,        meatballs to a baking dish.
                   X 1 tbs sherry vinegar         X 2 tbs flat-leaf parsley       stirring, for 3 mins. Return    6. Check the consistency of the
                   X 1 tbs light agave syrup        leaves, finely chopped        the eggplant to the pan and     sauce. If it is too watery, uncover
                   X 2 tsp sea salt flakes         X 2 tbs basil leaves, finely    saute for another 6 mins.       and cook for a few mins until
                   X 2 x 400g cans                  chopped                      Finally, add the tomatoes, bay  the liquid reduces. Carefully
                     crushed tomatoes             X 1 tbs extra virgin olive oil  leaf, thyme and parsley and    pour the sauce over the
                     1 bay leaf                   X 1 tbs Worcestershire sauce   mix well. Taste and season      meatballs in the dish, spreading
                   X 1–2 thyme sprigs             X 1 onion, grated              with more salt if needed,       them out so they cook evenly.
                   X 2 tbs chopped                                               then reduce the heat to         Bake for 15–20 mins until the
                     flat-leaf parsley              . . Preheat the oven to 220°C.  a simmer and then cover.      meatballs are cooked through.
                     leaves, plus                   Heat 1 tbs of the oil in a large  To make the meatballs,       Scatter with grated parmesan
                     extra to serve               saucepan or frypan over a high  place all the ingredients      and extra parsley. Delicious.












































































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