Cavolo Nero and Feta Meatballs
Often when I see the contents of my Petite Produce Box I do a quick ‘sweep’ of the good stuff and roughly assign the fate of the beloved fruit and vegetables. In a small house of ‘near toddler' chaos this is my one opportunity of the week to seize control and independence, even if it is just putting away the groceries :)
I know immediately when I see the Mushrooms that I’ll make stuffed mushrooms, Baby Spinach will either be a fresh salad or thrown into a spiced Cauliflower and lentil soup. I’ll use the other half of the Zoe’s Garden Cauliflower to make Gratin, Red onions, I will use everywhere because I love them. Zoe’s Winter Greens will most likely get sautéed and tossed through some fried brown rice. The Te Manaia Cavolo Nero and Zoe’s Garden Butternut throw me into a quick tail spin though. Such a winning combo; with these two together, options are plentiful. Cavolo Nero and pumpkin pizza? Pumpkin and white bean mash? Beef Lasagne with Cavolo Nero and roasted pumpkin? I make a decision and commit to it. Cavolo Nero and Feta meatballs with some roasted pumpkin, roasted red onion and sautéed winter greens with brown rice. Requires a bit more than one pot, but I think it’s my turn to have someone clear up after me!
Cavolo Nero and Feta Meatballs with special fried Brown Rice
Serves 4 (with rice left over for stuffing mushrooms!!)
For the meatballs
- 500g Harringtons Minced Beef
- Te Manaia Cavolo Nero
- 2 tablespoons of tamari
- 1 pinch of salt and pepper
- 1 good pinch of dried chilli flakes
- 150g Kingsmeade Feta cut into little cubes (about 5g)
For the rice
- ½ Zoe’s Garden Butternut Pumpkin
- Zoe’s Garden Winter Greens
- 2 Zoe’s Garden Red onions
- 1 ¼ cup of Ceres Organic Brown Basmati
- The juice of one lemon
For the sauce
1 Bongusto Arrabiata Pasta Sauce
Don’t be put off by the list of ingredients. Once the vegetables are prepared it’s simple. Just make sure you have an empty dishwasher and a willing extra pair of hands.
- Remove and discard the stalks from the Cavolo Nero, shred the leaves finely and saute for a few minutes to soften.
- Cook the brown rice as per instructions and set aside once cooked.
- Chop half the pumpkin into chunks and pop on a baking tray along with the quartered red onions, some salt, pepper and olive oil and roast on a high heat for about 30 mins. Set aside when cooked.
- Remove and discard stalks from the winter greens and chop leaves finely.
- To make the meatballs simply put all of the ingredients except the feta into a bowl and squish together with your hands making sure the seasoning and cavolo nero are distributed evenly. I don’t add eggs or breadcrumbs to my meatballs or burgers. With good quality mince, you just don’t need to.
- Roll the meatballs into about the size of a button mushroom, this mix will yield about 20-25
- Once rolled, use your finger to make an indentation in the middle big enough for a piece of cubed feta, pop in the feta and smooth the top over.
- Gently brown on both sides in a large pan, or in two batches. When they’re cooked heat the sauce in the dish or pan you will finish cooking the meatballs in. When the sauce is up to temperature place meatballs in the sauce and cover, either with a lid or foil. Place in the oven and cook for about 30mins on medium heat.
- Take your winter greens and sauté with olive oil and lemon juice, add the brown rice, pumpkin and onion and toss through until thoroughly combined.
- Spoon the rice into bowls and plop some saucy meatballs on top. Definitely worth the effort and a well deserved glass of Pinot Noir :)