Australian Junior Masterchef Meatballs

As we are from South Africa, Australia is our rugby 'mortal' enemies together with New Zealand in the tri-nations. But no matter how hard we tend to support against Australia when it comes to rugby, I can't help but always look to the Wallabies for inspiration, feast and leadership when it comes to food. If it isn't Women's Weekly, Easy Food or the extremely addictive Junior Masterchef then it is the many other shows, publications and websites to guide you alone the culinary path to celebration. 

This recipes is adapted from the Junior Masterchef show, where youngsters cooked these meatballs on rosemary sprigs with flat bread and carrot salad. To see the original recipe click here

2 tspcumin seeds 
2 tspcoriander seeds
Pinch of salt
1 tsp paprika
2 tbsproughly chopped parsley 
2 tbsp roughly chopped coriander
 ½ onion, chopped 
500g extra lean beef mince
1 egg
Zest of 1 lemon
Olive oil

• For meatballs, heat a small frying pan over a medium heat. Roast cumin seeds, stirring with a wooden spoon until fragrant. Transfer cumin to a mortar and pestle. Roast coriander seeds in the same frying pan until fragrant and place into the mortar and pestle. Pound until spices form a fine powder. Stir in paprika and salt.
• Process herbs, onion, beef, spice mix and zest into a food processor until mixture forms a smooth paste. Season with salt and pepper. Add egg and stir until combined.
• Shape the mixture into balls and place into an oven safe casserole dish (prepared with a layer of olive oil).
• Bake for 45-60 minutes in a preheated oven of 180°C. If the meatballs looks dry, merely pour some of the juices in the pan over the meatballs.

Hungry Hubby made a big batch (yes Hungry Hubby was the main instigator behind making the meatballs!) and cooled them until they reach room temperature. I then froze batches for easy access.