You will need
2 T (30 ml) olive or canola oil
1 onion, finely chopped
½ t (2,5 ml) Ina Paarman’s Green Onion Seasoning
250 g white button mushrooms, sliced
1 T (15 ml) Ina Paarman’s Sun-dried Tomato Pesto
1 x 25 g Ina Paarman’s Liquid Beef Stock
½ cup (125 ml) water
2 large eggs
2 T (30 ml) soy sauce (optional)
1 T (15 ml) gelatine powder
½ cup (125 ml) oats
¼ cup (60 ml) chopped parsley
2 t (10 ml) Ina Paarman’s Reduced Salt Garlic & Herb Seasoning
500 g lean beef mince
¾ cup (180 ml) Ina Paarman’s Barbeque Marinade or Ina Paarman’s Sun-dried Tomato Coat & Cook Sauce
Adjust oven shelf to middle position and preheat the oven to 180°C. Oil a large ovenproof dish.
Sauté the onion, pre-seasoned with Green Onion Seasoning, in the oil. Cook slowly with the lid on for ± 5 minutes. Add mushrooms and continue cooking on medium heat for ± 2 minutes. Add Tomato Pesto and undiluted Liquid Beef Stock and stir through. Remove pan from heat and leave to cool.
Whisk water, eggs and soya sauce together. Sprinkle gelatine over and allow to stand for 5 minutes. Whisk again. Add oats, gelatine mixture, cooled mushroom mixture, chopped parsley and Garlic & Herb Seasoning into the beef mince in a mixing bowl. Mix gently, first with a knife and then lightly with your hands.
Scoop out ¼ cup measures of this soft mince mixture and roll into balls. Pack into the prepared ovenproof dish. Coat meatballs with Marinade and bake for ± 35 minutes. Serve with medley of green vegetables.
Use our Tomato & Basil Pasta Sauce in place of Barbeque Marinade.
Instead of the Soy Sauce use an extra sachet of Liquid Beef Stock or Worcester Sauce.
Koolfrikkadelle – Meatballs in cabbage leaves
Separate the leaves from a smallish cabbage and par-cook them for 2 minutes in deep boiling water. Rinse under cold water. Wrap meatballs in whole or half cabbage leaves. Pack close together in a large saucepan. Dot the tops with small pieces of butter and pour one cup of Beef Stock in on the side. (Make stock by adding 1 x 25 g Liquid Beef Stock to one cup of water.) Close lid. Simmer very slowly on top of the stove, or bake open for 35 – 40 minutes.