Method:
Combine all ingredients for the mayonnaise in a bowl and store covered in the fridge until ready to
serve.
Lightly spray the mushrooms with olive oil and grill on top plate until cooked as desired. Serve with a
dollop of herb mayonnaise.
Meatballs with Marinara Sauce
Ingredients (serves 4):
For meatballs
:
400g beef, minced
2 tsp olive oil
½ cup bread crumbs
2 large eggs
2-3 cloves garlic, minced
¼ cup fresh chives, finely chopped
salt and pepper to taste
For Marinara Sauce
:
1 tbsp olive oil
2 cloves garlic, minced
2 sprigs fresh oregano
1 sprig fresh thyme
400g canned crushed tomatoes
1 tsp red chilli pepper flakes
salt and pepper to taste
Method:
Prepare Marinara Sauce by heating oil in a saucepan on medium heat. Add garlic, oregano and
thyme and cook for 2-3 minutes.
Add crushed tomatoes and stir to combine. Bring to a slight boil, then let simmer on low for 50-60
minutes, stirring occasionally. Add chilli flakes, salt and pepper when there is 5 minutes left.
Set sauce aside.
Using your hands in a large mixing bowl, combine beef, olive oil, bread crumbs, eggs, garlic, chives
and salt and pepper.
You can precook meatballs for your guests or let them cook their own in the mini pans adding sauce
when they are almost cooked through.
If precooking, preheat oven to 200⁰C and line a tray with baking paper. Place meatballs onto tray
and bake for about 12-14 minutes or until cooked through.
Guests can use the mini pans to reheat their meatballs or keep them warm.