This dish tasted absolutely amazing. I would like to think it was because I used organic mince and most of the other ingredients were either from my garden, someone else’s or organic. If we weren’t so full, we could have kept eating!
It’s such simple one pan cooking.
As I made it up, quantities below are just a guess so use as a guide only. Feeds around four people.
1 kilo organic beef mince (local butcher)
3 or 4 big handfuls of silverbeet removed from the stems and torn into small pieces (my garden)
1 large clove of garlic (farmer’s market)
1 large zucchini, grated (friend’s garden)
2 handfuls of large green pitted olives (local deli)
1 tablespoon of dried oregano (someone else’s garden)
3 handfuls of roughly hand-shredded basil, maybe a bit more if you like (my garden)
Maldon sea salt
Cracked black pepper
- In a large mixing bowl, combine the grated zucchini, salt, pepper, basil and oregano. With a pestle, lightly pound in the garlic so that it is combined. I did the garlic this way so there is no wastage. I don’t normally do it like this but why waste some of the juices on a cutting board or mortar I thought to myself!
- Add the mince and combine.
- In a large deep frying pan, add oil. When oil is hot enough, grab a handful of mince and place in pan. Do this until all mince is used. Meatballs should be the size of a tennis ball. Brown on all sides on medium to high heat. There will be a fair bit of liquid from the zucchini so make sure heat is not too low as you want some of the liquid to boil out. like to keep some of the liquid as I don’t like to waste goodness.
- When browned add in the passata and tomatoes. Mix in thoroughly and simmer with lid on for an hour or so stirring occasionally.
- Add more salt and pepper to taste.
- Around half way through add in the silverbeet and olives. Stir.
- Serve with rice, pasta or even some good sourdough.