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Italian style meatballs with a twist

10/13/2014

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This is  a recipe that 'happened' just by sheer chance - I was in a rush but needed to get some food on the table....the result my version of an Italian meatball sub.


500g lean beef mince
salt, pepper
1 onion finely diced
1/2 tsp dry oregano
1/2 cup bread crumbs
water
1 tin crushed and sieved tomatoes
1/2 cup balsamic vinegar
1/2 sweet chilli sauce (as in Asian foods)

mix the beef with the onion, salt, pepper, oregano bread crumbs and water. Season to taste.

In a pot bring the tomatoes, balsamic and chilli sauce to a simmer and allow to simmer until the sauce starts thickening.

Roll the mince into little balls  and drop into the tomato sauce to cook until done.  Serve on a baguette with lettuce and mozzarella cheese.

Canape alternative - prepare the sauce as above and fry the meatballs in a pan till done. Serve on a platter with  the sauce as a dipping sauce.

Pasta alternative - serve the above on a bed of spaghetti sprinkled with mozzarella or parmesan cheese  and a side salad.

 
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    Author

    First and foremost, I am proudly of German and Austrian descent! However, I was born in the middle east, grew up and went to school in South Africa, then worked in the financial sector for nearly 20 years both in SA and the UK. Now, with my Kiwi husband and son I live in New Zealand and love it. I have now blended the cultures and nationalities that make me the person I am to create my own style of food. I make my own sausages, will soon be smoking them too, flavoured with tastes of Germany, the middle east, South Africa as well as the traditional English pork sausage flavoured with tastes of my childhood. Above all,the German in me stands out in all my sausages - if its not meat, it does not go into a sausage! Cakes,Torten and blends of cultural recipes are my forte - Black Forest Pavlova anyone?




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