ALL TOGETHER NOW
Donna Hay's beloved Basics to Brilliance Kids cookbook is back — this revised version remains a cooking bible for kids and the modern family who love to eat, cook, celebrate and have fun together. Here's a taster of the funfilled, simple family-friendly recipes on offer from one of Australia's most famed food personalities.
Juicy little meatballs in tomato sauce
Serves 4
¾ cup fresh sourdough or wholemeal breadcrumbs
2 Tbsp milk
600g lean beef or chicken mince
1 clove garlic, crushed
1 Tbsp Dijon mustard (my secret tip)
1 Tbsp thyme leaves
TOMATO SAUCE
3 cups tomato puree (passata)
1 cup good-quality beef or chicken stock
2 cloves garlic, crushed
2 sprigs basil ( just for cooking)
1 Place the breadcrumbs and milk in a big bowl and mix, using a wooden spoon, to combine. Allow to stand for 1 minute.
2 Add the beef, garlic, mustard, thyme, salt and pepper. Mix it all really (really!) well with the spoon, so everything’s fully combined.
3 Line a tray with non-stick baking paper. Using clean hands that are wet with a little bit of water (to combat stickiness), roll 2 tablespoons of the beef mixture into a ball. Place on the tray, then repeat until you’ve used all the mixture.
4 To make the tomato sauce, place a large non-stick frying pan over medium heat. Add the puree, stock, garlic and basil and bring to a simmer (you’ll see gentle bubbles appear). 5 Slide the meatballs into the sauce (watching for splashes). Simmer for 10 minutes or until cooked through, rolling them around with a wooden spoon every few minutes so they cook evenly. Discard the basil sprigs and serve the meatballs and sauce on top of hot spaghetti or veges.