Baked Italian Oregano Meatballs with Root Vegetable Mash
Simple Baked Italian Oregano Meatballs served in a smokey, herb-tomato sauce. It will have everyone running to the table for dinner. Served alongside turnip puree as a peppery, paleo-friendly replacement for mashed potatoes.
Nutrition Per Portion
- Calories
656
- Carbs
39.5g
- Fat
43.4g
- Fibre
10g
- Protein
30.6g
- Sugar
21.5g
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Turnip
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Beef Mince
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Olive Oil
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Stewed Tomato
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Dried Oregano
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Fresh Parsley
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Garlic
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Harissa Paste
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Smoked Paprika
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Worcestershire Sauce
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Brown Onion
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Beef Stock
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Tomato Paste
|
Turnip |
Beef Mince |
Olive Oil |
Stewed Tomato |
Dried Oregano |
Fresh Parsley |
|
Garlic |
Harissa Paste |
Smoked Paprika |
Worcestershire Sauce |
Brown Onion |
Beef Stock |
|
Tomato Paste |
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0.0 min
Preheat the oven to 180C.
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0.5 min
Bring two saucepans of water to the boil.
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1.5 min
Peel and chop the turnip.
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3.5 min
Add turnip to one saucepan and the stock to the other. Heat the stock and stir to dissolve. When dissolved set the stock aside.
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5.0 min
Peel and finely chop the garlic and brown onion
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7.5 min
Chop the fresh parsley.
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8.5 min
In a bowl, mix together the beef mince, half of the brown onion, half of the garlic, half of the Worcestershire sauce and half of the fresh parsley. Season well with salt and pepper.
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11.0 min
Form the mince mixture into large meatball shapes.
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14.0 min
Heat half of the oil in a saucepan and the remaining oil in a frying pan.
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15.0 min
Add the remaining garlic and onion to the saucepan and sauté until softened and fragrant.
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15.5 min
Add the meatballs to the frying pan and fry until the meatballs are browned on the outside.
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16.5 min
Add the stewed tomato and beef stock to the onion mixture in the saucepan and bring to a gentle boil.
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18.0 min
Lower the heat to a gentle simmer and add the dried oregano, smoked paprika, remaining Worcestershire sauce and harissa paste (omit if you do not like spice).
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19.0 min
Season the sauce to taste.
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20.0 min
Stir through the tomato paste to thicken the sauce slightly.
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21.0 min
Add the meatballs from the frying pan to the sauce and spoon some sauce over them.
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22.0 min
Transfer the meatballs to the oven to bake in the sauce. Cook until the meatballs are completely cooked through.
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23.0 min
Drain the turnip and return the saucepan in which it was cooked.
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24.0 min
Mash the turnip and season with salt and pepper.
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25.5 min
Distribute the turnip among serving bowls.
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27.0 min
Carefully remove the meatballs from the oven and distribute among serving bowls, along side the turnip mash.
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29.0 min
Garnish with remaining fresh parsley.
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Ingredients
Turnip
chopped
Beef Mince
Olive Oil
2 tablespoons per person
Stewed Tomato
Dried Oregano
Fresh Parsley
chopped
Garlic
finely chopped
Harissa Paste
Use according to taste
Smoked Paprika
Worcestershire Sauce
Brown Onion
finely chopped
Beef Stock
combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 150ml per person
Tomato Paste
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Reviews (3)
Felicity Murphy Verified
Crystal Bond Verified
A bit too much paprika for our liking, and I've learned from previous recipes that the cooking times are not always accurate.
Dana Itani Verified