Meatballs with Native Herbs and Pepperberry Sauce

FOR MEATBALLS

• 600gm Kangaroo mince (or beef mince)
• 1 tsp The Spice People’s Native Wild Basil
• 1 tsp The Spice People’s Native Thyme
• 1 diced onion
• 1 cup breadcrumbs
• 1 teaspoon Parsley
• 1 teaspoon salt

FOR SAUCE

• 1 diced onion
• 2 cloves garlic, minced
• 350g fresh tomatoes
• 1 red capsicum, finely chopped
• 1 potato, diced
• 65gm diced bacon
• 1 tsp The Spice People’s Pepperberry Leaf
• 1 tsp The Spice People’s Native Wild Basil
• 1/2 tsp The Spice People’s Native Thyme
• 1 can tomatoes
• 1/2 tsp The Spice People’s Lemon Myrtle

1. Turn oven on to 180C In a bowl mix together Kangaroo Mince, 1/2 the onion, breadcrumbs, Parsley, Native Basil, Native Thyme, and salt. Leave to sit while you make the sauce.
2. In a pan, place a tablespoon of oil, then add the other half of the onion and garlic and fry for about 2 minutes. Then add tomatoes, capsicum, and potato and cook for another 2 minutes. Then add the bacon and cook another couple of minutes before adding the Pepper Berry leaf, Native Basil, and Native Thyme and allow to simmer for 2 minutes. Then add the can of tomatoes and the lemon myrtle. Mix well. Bring to the boil and then turn off.
3. Now take small handfuls of the meat mixture and roll into balls. Place the balls into a baking tray and then cover with the sauce. Place in the oven for approx 1 hour and serve with mashed potato.