• sandrabrandalise


COOKBOOK: Flavours Of Urban Melbourne

A sweetness to meatballs that worked really well. The currents along with the almond and cinnamon flavours, this was a great combination and it gave almost a sweet texture to the meatballs. We thoroughly enjoyed these little beauties!

RECIPE Makes 25 (approx)

500g beef mince

200g almond meal

40g pine nuts, chopped

40g currants

200g grated tasty cheese

1 tablespoon ground cinnamon

4 eggs , lightly beaten

Salt, a pinch

olive oil for frying


2 tablespoons olive oil

1 onion, diced

3 cloves of garlic, chopped finely

2 cinnamon sticks

1.5L crushed tomatoes , canned

salt and pepper

MEATBALLS In a deep bowl, add the mince, almond meal, pine nuts, currants, tasty cheese, ground cinnamon and egg. Mix well until well combined.

Roll into balls (approx 40g each)

Heat olive oil in a frying pan. Ensure it is covering the full base of the pan. Place the meatballs in the hot oil and fry turning frequently until well browned (approx 2-3mins on each side). Remove and set aside.

SAUCE In a medium pan, add olive oil, fry the garlic and onion until onion is soft. Add the crushed tomato and cinnamon sticks. Simmer for approx 5-6mins. Season with salt. Add the meatballs in the sauce and simmer in the sauce for approx 10mins. Turn the meatballs half way during the cooking time.

Please note: If the sauce is slightly thick in texture, add half a cup of water to thin .

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