Pepper sauce glazed beef meatballs

with roast kumara, cos, carrot and sweetcorn

Ready in around 25 mins

RECIPE FACT:

Kerikeri was the first place in New Zealand where grape vines were planted. Samuel Marsden planted 100 vines on 25 September 1819.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

Before cooking:

Preheat the oven to 200℃ (fan bake).
1. TO COOK THE KUMARA:

Arrange the steamed kumara on an oven tray lined with baking paper and drizzle over 1-2 tbsp of olive oil and season with salt. Place in the preheated oven and roast for 13 mins then pour over the sweetcorn and cook for a further 5-7 mins.
2. TO COOK THE MEATBALLS:

Finely chop the parsley. In a bowl mix well ¾’s of the parsley, beef mince, panko breadcrumbs and 1 tbsp of the pepper sauce and season with salt. Wet hands and form the beef mince mixture into golf ball size meatballs. Place the meatballs on an oven tray lined with baking paper and cook for 8 mins. Then on top of each meatball spoon a little of the rest of the pepper sauce. Bake in the oven for another 5 mins.
3. TO PREPARE THE VEGETABLES:

Place baby cos lettuce leaves in a serving bowl. Trim the ends off the carrot(s) and discard. Peel into ribbons and add to the bowl with the cos lettuce. Pour over the thyme vinaigrette. Toss to coat well.
TO SERVE:

Arrange cos leaves and carrot ribbons on a plate and then top with kumara and sweetcorn. Lastly add the meatballs and then sprinkle with the rest of the parsley and the toasted pine nuts.