Baked meatballs with twice-cooked kawakawa kumara and peas
Peter Gordon's baked meatball recipe
8 - 10
Serves
15 mins
Prep Time
1 hr
Cook Time
Recipe author
Peter Gordon – Recipes from Homeland Community Days
Peter Gordon's baked meatballs and cheese with tomato chickpea stew is deceptively easy to make at home, but one taste and you’ll swear it came straight from the oven of a pro. Served alongside twice-cooked sesame kawakawa kumara and peas, this recipe is simple, colourful, and incredibly tasty.
This recipe comes from Homeland’s Community Day hosting Whangaparāoa Marae and takes the best that New Zealand has to offer, like homegrown New Zealand beef and kumara, and pairs them with budget-friendly pantry items like chickpeas and chilli. Homeland’s ethos of ‘for everyone, from everywhere’ shines through in the most delicious way.
Peter Gordon's baked meatballs and cheese with tomato chickpea stew is deceptively easy to make at home, but one taste and you’ll swear it came straight from the oven of a pro. Served alongside twice-cooked sesame kawakawa kumara and peas, this recipe comes from Homeland’s Community Day hosting Whangaparāoa Marae and takes the best that New Zealand has to offer, like homegrown New Zealand beef and kumara, and pairs them with budget friendly pantry items like chickpeas and chilli. Simple, colourful, and tasty, Homeland’s ethos of ‘for everyone, from everywhere’ shines through in the most delicious way.
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Ingredients
Baked Meatballs
1kg Quality Mark beef mince
or lamb
2 onions
peeled
1 heaped Tbsp fresh herbs
i
think chopped rosemary, sage, or oregano
½ cup tomato sauce
3 Tbsp vegetable oil
10 garlic cloves
peeled and sliced
2 thumb sized fresh ginger
peeled and chopped/grated
¼ tsp chilli flakes
200g button mushrooms
sliced
1 large carrots
peeled and coarsely grated
2 x 400g canned chopped tomatoes
1 400g can chickpeas
drained
3 Tbsp soy sauce
¼ cup white flour
1 tsp salt
150g tasty Cheddar cheese
grated
Kawakawa Kumara and Peas
6 small kūmara
i
skins scrubbed
50g butter
2 kawakawa
shredded leaves
2 Tbsp sesame seeds
i
200g green peas
frozen
1 tsp extra virgin olive oil
15 leaves mint leaves
torn
½ spring onion
thinly sliced
Method
For the Meatballs
For the Kumara and Peas
1
Grate one onion coarsely, squeeze out the juice and put in a large bowl – save the onion juice
2
Add the mince, herbs and tomato sauce
3
Roll the mixture into meatballs – they can be whatever size you want but I like mine the size of a table tennis ball
4
Place on a tray, cover, and put in the fridge to firm up while you make the sauce
5
Slice the remaining onion and fry in 1 tablespoon of oil with the garlic, ginger and chilli flakes till golden, stirring often and making sure it doesn’t burn
6
Add the mushrooms, carrot, tomatoes, chickpeas and soy sauce and bring to a boil then reduce to a rapid simmer
7
Cook for 20 minutes, stirring frequently, and taste for seasoning
Start Timer
8
We cooked our sauce in a pan that was able to fit in the oven – if this isn’t possible then once it’s ready tip into a deep sided baking dish
9
Mix the flour with 1 teaspoon salt and toss the meatballs in it to lightly coat, shake off any extra
10
Place a fry-pan on medium high heat and add the remaining oil
11
Cook the meatballs in two batches - add enough to sit easily in the pan, brown all over then place on the tomato stew while you cook the rest
12
Scatter the cheese over the meatballs
13
Bake till bubbling and golden, 20-30 minutes
Start Timer
Nutrition Information per Serving (496g)
This recipe analysis is based on 10 serves and is for both the meatball and kumara recipes.
Energy
2044kJ (488 kcal)
Protein
34.1g
Total Fat
19.8g
Saturated Fat
8.5g
Carbs
38.4g
Dietary Fibre
9.8g
Sodium
888mg
Iron
4.7mg
Zinc
6.4mg
Vitamin B12
0.99µg
