Wednesday, October 23, 2013

Donna Hay's Meatballs

One of the best kept secrets about Australia is our food; we have really delicious food.  We are innovators and have access to so much fresh fruit and veg that it is hard to beat anywhere else in the world (in my opinion).  One of my favorite Australian cooks is Donna Hay.  Check her out at this link here.  And these, my friends, are her meatballs. 

 I whipped up her meatballs a few years ago, and to my surprise and delight, my son loved them!  So anytime there are meatballs being cooked in our home, there is a certain cheer, celebration and even a little Alex-dance that occurs.  It is awesome.

And these meatballs really are worth celebrating: they are delicious. 

Donna Hay's Meatballs 
from Modern Classics Book 1
(one of my favorite cook books EVER!)

250g (8oz) ground beef
250 g (8ox) ground pork
2 cloves garlic, chopped
1 egg
2 tablespoons finely grated parmesan cheese
1/2 cup fresh breadcrumbs
1/4 cup chopped flat-left parsley leaves
salt and pepper to taste


1) Chuck all the ingredients together in a bowl (not exactly Donna's words) and mix them together
2) Shape spoonfuls of the mixture into walnut-sized balls
3) Place on atray lined with non-stick baking paper and refrigerate for 15 minutes.
4) Cook the meatballs for 4-5 minutes until browned and cooked through.  Drain on paper towel. 

On another note: I started a 10k running program today. Day 1.  Gotta start somewhere.  I'm a runner, so it feels weird to be training for a 10K, but I need some focus and guidance on running in this 38th year of my life, coming into my 39th in January.  I chose the 10K novice running plan by Hal Higdon.  Wish me luck!

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