Hearty meat dishes from a coun­try kitchen

Tas­ma­nian author and cook­ing school teacher Sally Wise shares four mouth-wa­ter­ing, meaty dishes from her coun­try kitchen

NZ House & Garden - - CONTENTS - RECIPES SALLY WISE / PH OTO G R APH S CHRIS CRERAR

Meat­balls are al­ways pop­u­lar but can be a lit­tle mun­dane. The spicy maple glaze that coats these is re­ally de­li­cious. I serve them with tooth­picks or tiny forks for a party nib­ble.

Meat­balls:

500g pork mince (or pork and veal, if avail­able) ¾ cup fresh bread­crumbs 1 egg, lightly beaten 1 ta­ble­spoon cider vine­gar 2 tea­spoons tomato chutney 2 tea­spoons soy sauce 2 tea­spoons Worces­ter­shire sauce ½ tea­spoon salt 1 onion, grated (or very finely chopped in a

pro­ces­sor) ½ small ap­ple, grated 3-4 ta­ble­spoons neu­tral oil for fry­ing, eg canola

Glaze:

½ cup water ½ cup tomato sauce 3 ta­ble­spoons cider vine­gar 1½ ta­ble­spoons sweet chilli sauce 1½ ta­ble­spoons lemon juice 1 ta­ble­spoon brown sugar 2 tea­spoons maple syrup 1 tea­spoon in­stant cof­fee pow­der ¼ tea­spoon salt Meat­balls: Com­bine all the in­gre­di­ents ex­cept oil in a large bowl and mix well. Shape into wal­nut-sized meat­balls.

Heat oil in a large fry­ing pan over medium-high heat. Cook meat­balls in batches for 3 min­utes on each side or un­til just cooked through. Drain on crum­pled pa­per tow­els.

When fin­ished, wipe fry­ing pan to re­move any fat and re­turn meat­balls to pan, off the heat, while mak­ing sauce.

Glaze: Place all in­gre­di­ents in a small saucepan over medium heat and bring to the boil. Sim­mer 3 min­utes then pour over meat­balls and cook over medium heat for 5-8 min­utes or un­til sauce is re­duced to a glaze. Serve gar­nished with a sprin­kle of chopped pars­ley if de­sired. Makes about 25

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