Pepper sauce glazed beef meatballs

Name: Pepper sauce glazed beef meatballs
Cook time: 25 min
Yield: 2
Cuisine: Keri keri, New Zealand

with roast potato, 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 2 people

Cooking Instructions:

Before cooking:

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

Arrange the steamed potato on an oven tray lined with baking paper and drizzle over 1-2 tbsps 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 ¾’s of the parsley, beef mince, the GF breadcrumbs and 2 tbsps of the pepper sauce and season with salt. Wet hands and form the beef mince mixture into golf ball sized meatballs. Place the meatballs on an oven tray lined with baking paper and cook for 8 mins. On top of each meatball spoon remaining pepper sauce. Bake in the oven for another 5 mins.
3. TO PREPARE THE VEGETABLES:

Remove any damaged outer leaves from the baby cos lettuce and discard. Slice the root off the baby cos lettuce and then gently separate the leaves. Place in a serving bowl. Trim the ends off the carrots and discard. Peel in 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 plates and then top with potato and sweetcorn. Lastly add the meatballs and then sprinkle with the rest of the parsley and the toasted pine nuts.