Ingredients
1 onion, peeled, roughly chopped
2 garlic cloves, peeled
1 celery stalk, roughly chopped
1 carrot, peeled, roughly chopped
1 teaspoon Ground Lemon Myrtle
1/4 cup olive oil
20g butter
1 tsp caster sugar
3 cups - 750ml - tomato passata (tomato puree)
1/2 cup milk
1/4 cup pine nuts, toasted
Steamed basmati rice, to serve
Meatballs Ingredients
500gm kangaroo mince
3 tablespoons breadcrumbs, approximately
1 garlic clove, minced
1 beaten egg
1/2 cup shredded or grated parmesan
1 tablespoon Native Thyme
1 teaspoon Saltbush Flakes
Step One
Process the onion, garlic, celery and Ground Lemon Myrtle in a food processor until mushy. Heat the oil and butter in a large saucepan over medium-low heat, then add the processed vegies with a sprinkling of salt to stop them browning. Cook gently for about 10 minutes or until they soften.
Step Two
Add sugar and passata to the pan, with 2 cups water. Cover and cook gently for about 15 minutes. Uncover and add the milk, gently cooking for a further 15 minutes before adding the meatballs.
Step Three
In the meantime, place all the meatball ingredients in a large bowl and mix together very thoroughly. Take rounded teaspoonfuls of meatball mixture and roll them gently into balls with your hands. Place to one side until all the meatballs are formed. When your sauce is ready, add the meatballs to the simmering pan. Give the pan a quick shake to make room for more meatballs as you drop in each batch.
Step Four
Partially cover the pan with a lid, and simmer the meatballs and sauce over medium-low heat for 20-25 minutes or until the meatballs are cooked through. Serve the steamed basmati rice among bowls and top with the sauce and meatballs. Sprinkle with toasted pine nuts and extra parmesan if desired.
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