LEMON & MINT MEATBALLS WITH TOMATO SAUCE

Recipe & Photos by Emma Boyd

Flavoured with mint, lemon and parmesan, these meatballs are the ultimate comfort food. The addition of a cinnamon stick to the tomato sauce lends a warmth and depth to the dish that makes it perfect for these cold winter evenings. If you’ve never made pasta before, give it a go, it takes this dish to the next level.

Sauce

1 tablespoon olive oil
1 small onion, finely chopped 1 clove garlic, minced
1 stick cinnamon
2 tins chopped tomatoes
1 teaspoon sugar
1⁄2 teaspoon sea salt

Meatballs

500g prime mince
1 onion, finely chopped
1 clove garlic, minced
1⁄2 teaspoon sea salt
1 egg
1⁄4 cup mint
1⁄4 cup parsley
1⁄2 cup breadcrumbs
zest 1 large lemon
40g parmesan cheese, finely grated 2 tablespoons olive oil

Heat the olive oil in a heavy-bottomed pot and saute the onion and garlic until translucent. Add the cinnamon stick and fry for a minute or so before adding the tomatoes, sugar and salt. Bring to the boil then reduce the heat and simmer gently for 30 minutes, stirring from time-to-time to make sure it doesn’t stick to the bottom of the pot.

While the sauce cooks, make the meatballs. Pre-heat the oven to 160°C. Put all the meatball ingredients, apart from the olive oil, into a bowl. Using clean hands mix well to combine then roll the meatballs into rounds a little smaller than a golf ball, putting them on a clean plate as you go. Heat the olive oil in a heavy-bottomed oven-proof pot that has a lid. Put about half of the meatballs into the pot and over a medium-high heat, brown them on all sides. Remove from the pot and do the same with the remaining meatballs. Add the fifirst batch of meatballs back into the pot and pour over the tomato sauce, including the cinnamon stick. Put on the lid, put in the oven and cook for 40 minutes. Once cooked, remove from the oven and serve over fresh pasta or polenta. Garnish with parsley and parmesan cheese.