Baked Juicy Meatballs with Jam Glaze
Makes about 24 meatballs
500g minced meat (chicken, pork or lamb)
3 cloves garlic, peeled and minced
½ tsp salt
1 tsp dried oregano
60g Parmesan, finely grated
2 slices bread, processed into breadcrumbs
3 to 4 tbsps desired jam
1 tbsp water
1. Preheat oven to 180 deg C. Grease and line a baking tray. Set aside.
2. Prepare meatballs. Mix all ingredients in a bowl until well combined.
3. Shape into round balls, about the size of golf balls.
4. Place meatballs on prepared baking tray. Lightly spray meatballs with oil.
5. Bake at 180 deg C for 20 minutes, or until juices run clear.
6. Prepare jam glaze. Whisk jam with water in a saucepan over low heat until combined. The mixture should be slightly thickened when it is ready.
7. Coat meatballs with jam glaze.
8. Serve warm.
Check out a fun and delicious take on the classic pizza… Next!
Delightful Pinwheel Pizza
Makes 7 pinwheels
160g unbleached flour
1½ tsps baking powder
½ tsp salt
½ tbsp cooking oil
50g pizza sauce
2 to 3 slices of ham, chopped
20g enoki mushrooms, chopped
30g mozzarella, shredded
30g cheddar cheese, shredded
Dried parsley flakes, as needed
1. Prepare pizza dough. Mix flour, baking powder and salt in a bowl. Add oil and water gradually to form a workable dough. Knead for 5 minutes. Cover dough with cling wrap to prevent dough from drying.
2. Preheat oven to 200 deg C.
3. Roll out dough into 0.5cm thickness. Using a 7.5cm square cookie cutter, cut dough into squares. Using a small sharp knife, slit 0.5cm from centre to all 4 corners. Spread some pizza sauce on dough, carefully avoiding the centre. Bring every other point to the centre and gently press to secure.
4. Roll chopped ham, enoki mushrooms and cheese into a small ball. Place at centre of pinwheel pizza dough. Repeat for remaining dough.
5. Bake at 200 deg C for about 15 minutes.
6. Remove from oven. Sprinkle some dried parsley flakes and serve warm.
You’re in for a sweet treat with our next recipe when you click through!
Makes 5 pudding bottles
1½ tsps gelatin powder
20g castor sugar
300g mango flesh (from two big ripe mangoes)
100ml UHT coconut milk
Cubed mangoes, as needed
1. Place water in a bowl. Sprinkle gelatin powder over and allow gelatin to bloom for 10 minutes. Place gelatin water over a pot of simmering hot water. Stir to dissolve gelatin.
2. Add castor sugar to gelatin solution, then mix until sugar dissolves. Set aside.
3. Purée mango in a food processor or blender until smooth.
4. Combine mango purée, gelatin solution and coconut milk together. Mix well before pouring into pudding bottles.
5. Place in refrigerator to chill for 2 hours before serving with some cubed mangoes.
Got a kewpie who loves ice cream? Make your own with our next recipe!
No-Churn Strawberry Cheesecake Ice Cream
Serves 6 to 8
200g strawberries (fresh or frozen), hulled and cut into smaller pieces
30g castor sugar
2 tbsps freshly squeezed lemon juice
225g cream cheese, at room temperature
480ml heavy cream
200ml condensed milk
2 tsps vanilla extract
1. Place strawberries, castor sugar and lemon juice in a saucepan. Cook over medium heat until strawberries have broken down and juices are released. Let mixture simmer until it slightly thickens. Set aside to cool completely before using.
2. Whisk cream cheese in a mixing bowl until smooth. Add heavy cream, condensed milk and vanilla extract. Continue whisking until stiff peaks appear.
3. Transfer half of the cream mixture into a 22.5 x 12.5cm loaf pan. Spoon half of strawberry mixture onto cream. Repeat with remaining cream and strawberry mixture.
4. Using an offset spatula, make swirls in ice cream.
5. Cover pan with cling wrap and place in refrigerator for at least 4 hours or overnight for best results.
6. Scoop and serve.
Recipes adapted from Tasted & Approved: A Quick & Easy Cookbook for Busy Parents by Busy Parents.
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