Meatballs with Native Herbs and Pepperberry Sauce
About this Recipe
Cooking Time
60
Prep Time
15
Cuisine
- Australian
Serves
4
cooking style
PROTEIN / DIET
A compendium of juicy, succulent kangaroo meatballs, a rich tomato and native peppery sauce, and fragrant native herbs, makes this the perfect comfort food for a cosy night in! The mix of native herbs in this dish compliment the rich, lean kangaroo meat perfectly and brings together a delicious mix of Aussie heroes for one delicious dish.
I use kangaroo mice here to not only keep with the Aussie flavours, but I love its rich flavour and it’s a great source of lean protein that’s choc-full of iron.
Serve these decadent meatballs with mashed potato and lashings of its pepper sauce!
Ingredients
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Method
- 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.
- 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.
- 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.
Notes
- Alternative cooking methods
- Substitutes
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