You will need
2 slices of whole wheat bread, broken up
1 large carrot, roughly cut up
1 large onion, roughly cut up
½ cup (125 ml) fresh parsley
500 g lean beef mince
1 x 25 g Ina Paarman’s Liquid Beef Stock
¼ cup (60 ml) Ina Paarman’s Peach Apricot Chutney
¾ cup (180 ml) grated cheddar cheese
2 t (10 ml) Ina Paarman’s Meat Spice
1 x 400 ml Ina Paarman’s Beef Bolognaise Pasta Sauce or Roasted Mediterranean Vegetable Pasta Sauce
Fit the processor with the steel blade, add the bread pieces through the feed tube while the machine is running.
Decant crumbs into a large mixing bowl.
Cut up the carrot, onion and parsley in the processor until more or less as fine as the breadcrumbs. Add to the bowl with crumbs.
Add the mince to the mixing bowl, make a hollow in the mince and squeeze in the undiluted sachet of Beef Stock.
Add the chutney, egg, ½ cup (125 ml) of grated cheese and Meat Spice.
Mix all the ingredients together with a small knife and then with one hand to bring the mixture together. Don’t overmix.
Shaping and Baking Meatballs
Adjust the oven rack to the middle position.
Preheat the oven to 180°C.
With your hands, shape the meat mixture into meatballs about 4 cm in diameter. Place them in an oiled ovenproof dish that will hold them in a single layer. Drizzle with a little olive oil. Can be made up to this stage and refrigerated overnight.
Roast the meatballs until they are nicely coloured, ± 25 minutes.
Remove from the oven and spoon the Pasta Sauce of your choice over, add ¼ cup (60 ml) water to the jar and shake to remove every bit of the sauce, pour in on the side. Sprinkle the remaining ¼ cup (60 ml) of cheese over.
Bake for a final 15 minutes.
Serve with spaghetti, mashed potatoes or polenta.