These oven-baked meatball sandwiches are to die for! Just looking at them makes our mouth water

SERVES 8  •  TOTAL TIME 1 hr 30 min

FOR THE MEATBALLS

Breadcrumbs ½ cup 

Milk ¼ cup 

Pork mince 250 g

Beef mince 250 g

Egg, lightly beaten 1

Garlic cloves, minced 2

Onion, finely chopped ½ 

Black pepper ½ tsp

Salt ½ tsp

Dried oregano 1 tsp

Dried parsley 1 tsp

Fresh basil 1 tbsp 

Parmesan ¼ cup

Worcestershire sauce 2 tbsp

TO ASSEMBLE

Hot dog or hero rolls 8

Butter, melted 

Mozzarella, grated 2 cups

Tomato pasta sauce 300 g

Fresh basil, chopped, to garnish 

FOR THE MEATBALLS

1. Preheat the oven to 200ºC. Grease a large oven tray.

2. Add all the ingredients to a bowl and mix thoroughly using your hands until evenly combined. Refrigerate for 15 minutes.

3. Shape the mixture into 24 meatballs, using about 2 tablespoons of mixture for each one. Ours weighed 30 g each. 

4. Bake meatballs for 15–20 minutes until cooked through. Remove from
the oven.

TO ASSEMBLE

1. Grease another large oven tray.

2. Make a cut down the top of each roll. Brush the inside of each roll with melted butter and sprinkle with a bit of cheese. Stuff each roll with three meatballs, spoon some tomato sauce over the meatballs and top with a layer of mozzarella.

3. Bake rolls for 10–15 minutes until the rolls are toasted and the cheese has melted.

4. Top with the chopped basil and enjoy!

Top tip Whether you’re watching your favourite sports team or sitting outside admiring the sunset with family, these meatball sandwiches are sure to hit the spot.

Recipes & Styling: Sjaan van der Ploeg
Photography: Peet Mocke/hmimages.co.za

Cosy up this winter with these delicious one-pot comfort meals

The post Oven-Baked Meatball Sandwiches appeared first on MyKitchen.

Quick and easy snacks never looked so divine! Whether you’re preparing a spectacular feast or a casual family lunch, these kofta with roti and pomegranate-mint gremolata are a must.

SERVES 4–6 // COOKING TIME 30 min

INGREDIENTS
For the kofta
500 g ground beef
¼ onion, grated
2 tbsp parsley, minced
2 tbsp mint, minced
1 garlic clove, grated
1 egg
1 tsp cumin
1 tsp Greek origanum
Pinch cayenne pepper or paprika
½ cup breadcrumbs (plus more as needed)
2 tbsp canola oil
For the pomegranate-mint gremolata
½ cup pomegranate rubies + to garnish
Handful mint, plus extra to garnish
2 tbsp olive oil
4 rotis, lightly toasted and cut into squares
Plain yoghurt, to garnish

METHOD
For the kofta
1. Combine all ingredients in a bowl and mix well. Add more breadcrumbs until the mixture comes together, is no longer sticky and can be formed into balls. Shape into meatballs until you have used up all the mixture.
2. Heat oil in a pan and fry the kofta for 2–3 minutes until cooked and browned.
For the pomegranate-mint gremolata
1. Pulse the pomegranate, mint and olive oil in a food processor till roughly combined.
To serve
1. Spread gremolata on a platter. Top each kofta with a roti square and dollop of yoghurt.
2. Secure with a wooden skewer. Garnish with extra mint and pomegranate rubies.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

If you’re looking for more snacks to add to the party, our charred mushroom with crostini and walnut gremolata recipe is ideal.

The post Kofta with roti and pomegranate-mint gremolata appeared first on MyKitchen.

Snacks for the little ones, dinner party appetisers, padkos for the road… The options are endless for these yummy meatball sliders!

MAKES 12 // COOKING TIME 40 min

INGREDIENTS
1 kg ready-made bread dough
2 eggs, 1 whisked
Olive oil, to fry
1 onion, peeled and diced
2 garlic cloves , peeled and crushed
1 tbsp chopped parsley
1 tsp dried origanum
1 tsp brown sugar
Salt and black pepper
500 g mince
⅓  cup flour
2 tbsp flaxseed
4 Peppadews + to garnish
¼ cup mayonnaise
Salad greens, to serve

METHOD
1. Preheat oven to 180°C. Line a baking tray with baking paper.
2. Roll the dough into 12 balls. Arrange on the baking tray and leave to proof for 20 minutes.
3. Brush each bun with whisked egg. Bake for 15 minutes, until golden. Cool completely.
4. Heat a little oil and fry the onion until soft. Add the garlic, herbs and sugar. Season. Gently heat the mixture through.
5. In a bowl, combine the onion mixture with the mince, flour flaxseed and remaining egg. Chill in the fridge for 5 minutes.
6. Roll the mixture into 12 balls. Heat some oil and fry meatballs for about 3 minutes a side, until golden brown.
7. Mix the chopped Peppadews with the mayonnaise.
8. To assemble the meatball sliders, place a meatball in each bun. Add Peppadew mayo and salad greens. Use a skewer to hold it together. Garnish with extra Peppadews.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

Have some leftover meatballs? Enjoy them with pitas and salted yoghurt in this great lunch recipe.

The post Meatball sliders with mayo and peppadew appeared first on MyKitchen.

We know offal isn’t everyone’s cup of tea, but you’d be surprised at how tasty and flavourful these beef liver meatballs with coconut sauce and flatbreads are! Pair them with a side of veggies for a delicious lunch or dinner.

SERVES 6 // COOKING TIME 40 min

INGREDIENTS
For the meatballs
2 tbsp olive oil
1 onion, peeled and chopped
½ tsp paprika
½ tsp turmeric
½ tsp cumin
¼ tsp cinnamon
¼ tsp garlic powder
500 g beef mince
250 g calf livers, finely chopped
10 g parsley, roughly chopped
1 egg
Salt and black pepper
Flour, to coat
For the coconut sauce
3 tbsp butter
1 tbsp olive oil
1 clove garlic, peeled and grated
¼ cup desiccated coconut, toasted
1 tsp cumin
1 cup coconut cream
1 lemon, zest
For the flatbreads
1½ tbsp yeast
2 cups lukewarm water
4 cups flour
1 tsp salt
⅓ cup vegetable oil

METHOD
For the meatballs
1. Heat 1 tbsp oil and fry onion until golden.
2. Add spices. Cook on low heat for a few minutes, until fragrant.
3. Combine the mince, livers and onion mixture. Add parsley, egg, salt and pepper. Roll into balls and coat in flour.
4. Heat remaining 1 tbsp oil and fry meatballs until golden brown all over. Leave to rest.
For the coconut sauce
1. Heat butter and oil until they start to darken in colour.
2. Fry garlic for 2 minutes. Add coconut and cumin, and fry until fragrant. Remove from the heat.
3. Stirring continuously, add the coconut cream. Return to the heat and cook on low for 5 minutes.
4. Remove from the heat and stir in the lemon zest.
For the flatbreads
1. Sprinkle the yeast into 1 cup lukewarm water. Leave it to sit until frothy.
2. Mix the flour, salt, other 1 cup water and yeast mixture.
3. Knead until dough is smooth and elastic, about 10 minutes.
4. Divide into 12 equal pieces. Cover with a damp tea towel and leave to proof for 15 minutes.
5. Brush the dough and your hands with oil. Flatten each ball in the palm of your hand and shape  into a rectangle. Brush with more oil.
6. Fold a third of each rectangle to the centre. Repeat with the opposite third, overlapping the 2 flaps. Then fold into a square and roll out until even.
7. Heat some vegetable oil. Fry each square for 5 minutes on each side, until golden.
8. Serve flatbreads topped with meatballs and coconut sauce.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen/HMimages.co.za

The post Beef and liver meatballs with coconut sauce and flatbreads appeared first on MyKitchen.

What could be better than a cheesy and meatball sub? You can use any meat you like for the meatballs, but be sure to stick with creamy fresh mozzarella for ultimate taste and cheesy-ness!

INGREDIENTS
Vegetable oil, to fry
½ onion, grated
1 garlic clove, crushed
500 g leftover meat, finely chopped
3 tbsp breadcrumbs
1 tbsp mixed Italian herbs
1 tsp paprika
1 egg
2 cups leftover Napoletana sauce
1 ball Galbani fresh mozzarella, sliced
1 baguette, halved and toasted

METHOD
1. Preheat oven grill.
2. Fry the onion and garlic until soft.
3. Allow to cool, then mix with the meat, breadcrumbs, herbs, paprika and egg. Season and form into balls.
4. Fry the meatballs until golden, about 10 minutes.
5. Add the Napoletana sauce to the pan and simmer for 5 minutes.
6. Place mozzarella on the baguette and cook under the grill for 5 minutes. Top with meatballs and sauce.

The post Mozzarella and meatball sub appeared first on MyKitchen.

We know work and school lunches can be a monotonous pain, and that’s why we’re always here to bring you quick, creative ideas to keep things interesting. These meatball wraps are one of our personal favourites!

SERVES 2 // COOKING TIME 10 min

INGREDIENTS
4 wraps, toasted
¼ cup yoghurt
200 g meatballs, fried
50 g Medjool dates, halved
1 tbsp chopped parsley

METHOD
1. Spread the wraps with the yoghurt
2. Add the meatballs and scatter the dates and parsley on top.

The post Middle Eastern meatball wraps appeared first on MyKitchen.