Meatballs with Native Herbs and Pepperberry Sauce

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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!

Spices used in this recipe

  • lemon myrtle

    Lemon Myrtle

    $3.45
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    Lemon Myrtle

    Product description

    Lemon Myrtle is a very popular citrus-fragranced spice that is native to the wetter coastal areas in the northern New South Wales and southern Queensland. It is distinguished by its fresh fragrance of creamy lemon and lime and has a very versatile lemony and tangy flavour. It complements many dishes such as fish, chips, chicken, roast vegetables and ice cream or sorbet.

    SKU: B00591
    $3.45
  • thyme leaves with a citrus flavour

    Australian Native – Wild Thyme

    $4.99
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    Australian Native – Wild Thyme

    Product description

    Australian Native Thyme is a national herb that’s origins date back centuries. It was previously used medicinally by Indigenous Australian’s however is now more-commonly used in cooking and the making of herbal teas. It’s a highly aromatic herb that’s rich in essential oils that give off a minty aroma when released. Our leaves have been freshly harvested then dried immediately to lock in their vibrant flavour and aroma. This is a true taste of the Australian bush and an excellent edition to our Natives collection.

    SKU: B01065
    $4.99
  • coriander leaf

    Australian Native Pepper Berry Leaf

    $4.99
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    Australian Native Pepper Berry Leaf

    Product description

    Australian Native Pepper Berry Leaf, also known as ‘Mountain Pepper’ or ‘Tasmanian Native Pepper’, is one of Australia’s top native superfoods said to have four times the antioxidants of blueberries. This pepper is as delicious as it is healthy with a fruity peppery flavour that can be used in cooking or to season food when serving. Compared to our everyday pepper, Australian Native Pepper Berry Leaf has more of a herbal flavour and packs a spicer, sharper and hotter punch. After harvesting the leaves, we have dried them to lock in the flavour and aroma; the snap-lock seal on our barrier-proof packets also ensures it retains its flavour for many uses to come. An authentic taste of Australia.

    SKU: b00822
    $4.99
  • australian holy basil

    Australian Native – Wild Basil

    $4.99
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    Australian Native – Wild Basil

    Product description

    Australian Wild Basil is a unique herb adding strong-sweet savoury characteristics that can enhance regular dishes bringing a fascinating Australian twist to traditional uses of basil. Its aroma is a pleasant mix of basil, mint and sage flavours it can be used in any dish where sweet basil would be used, complementing any Mediterranean tomato-based dish

    SKU: B00051
    $4.99

Method

  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.

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