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Baked Meatballs with Twice-Cooked Kawakawa Kumara and Peas

Peter Gordon's Baked Meatball Recipe

8 - 10

Serves

15 mins

Prep Time

1 hrs

Cook Time

Peter Gordon

Recipe author

Peter Gordon

Peter Gordon's baked meatballs and cheese with tomato chickpea stew is deceptively easy to make at home, but one taste and you’ll swear it came straight from the oven of a pro. Served alongside twice-cooked sesame kawakawa kumara and peas, this recipe is simple, colourful, and incredibly tasty.

This recipe comes from Homeland’s Community Day hosting Whangaparāoa Marae and takes the best that New Zealand has to offer, like homegrown New Zealand beef and kumara, and pairs them with budget-friendly pantry items like chickpeas and chilli. Homeland’s ethos of ‘for everyone, from everywhere’ shines through in the most delicious way.

Peter Gordon's baked meatballs and cheese with tomato chickpea stew is deceptively easy to make at home, but one taste and you’ll swear it came straight from the oven of a pro. Served alongside twice-cooked sesame kawakawa kumara and peas, this recipe comes from Homeland’s Community Day hosting Whangaparāoa Marae and takes the best that New Zealand has to offer, like homegrown New Zealand beef and kumara, and pairs them with budget friendly pantry items like chickpeas and chilli. Simple, colourful, and tasty, Homeland’s ethos of ‘for everyone, from everywhere’ shines through in the most delicious way.

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Mince,

Beef,

Family Favourites,

Dinner,

Lunch,

Ingredients

Baked Meatballs

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1kg Quality Mark beef mince

or lamb

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2 onions

peeled

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1 heaped tbsp fresh herbs

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think chopped rosemary, sage, or oregano

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½ cup tomato sauce

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3 tbsp vegetable oil

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10 garlic cloves

peeled and sliced

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2 thumb sized ginger roots

peeled and chopped/grated

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¼ tsp chilli flakes

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200g button mushrooms

sliced

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1 large carrot

peeled and coarsely grated

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2 x 400g canned chopped tomatoes

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1 400g can chickpeas

drained

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3 tbsp soy sauce

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¼ cup white flour

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1 tsp salt

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150g Tasty Cheese

grated

Kawakawa Kumara and Peas

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6 small kūmara

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skins scrubbed

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50g butter

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2 kawakawa

shredded leaves

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2 tbsp sesame seeds

i

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200g green peas

frozen

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1 tsp extra virgin olive oil

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15 leaves fresh mint

torn

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½ spring onion

thinly sliced

Method

For the Meatballs

For the Kumara and Peas

1

Grate one onion coarsely, squeeze out the juice and put in a large bowl – save the onion juice

2

Add the mince, herbs and tomato sauce

3

Roll the mixture into meatballs – they can be whatever size you want but I like mine the size of a table tennis ball

4

Place on a tray, cover, and put in the fridge to firm up while you make the sauce

5

Slice the remaining onion and fry in 1 tablespoon of oil with the garlic, ginger and chilli flakes till golden, stirring often and making sure it doesn’t burn

6

Add the mushrooms, carrot, tomatoes, chickpeas and soy sauce and bring to a boil then reduce to a rapid simmer

7

Cook for 20 minutes, stirring frequently, and taste for seasoning

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Start Timer

8

We cooked our sauce in a pan that was able to fit in the oven – if this isn’t possible then once it’s ready tip into a deep sided baking dish

9

Mix the flour with 1 teaspoon salt and toss the meatballs in it to lightly coat, shake off any extra

10

Place a fry-pan on medium high heat and add the remaining oil

11

Cook the meatballs in two batches - add enough to sit easily in the pan, brown all over then place on the tomato stew while you cook the rest

12

Scatter the cheese over the meatballs

13

Bake till bubbling and golden, 20-30 minutes

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Start Timer

More info

Nutrition Information per Serving (496g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

2044 (488kCal)kJ

Protein

34.1g

Total Fat

19.8g

Saturated Fat

8.5g

Carbs

38.4g

Sugars

21.6g

Sodium

888mg

Iron*

4.7mg

* Percentage of recommended daily intake (Aust/NZ)

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