OH! Magazine - Australian Version July 2018 | Page 11

PETE EVANS’
CHILINDRON
MEATBALLS
PETE
EVANS
Warm up your winter with this deliciously nutrient-dense recipe from
celebrity chef Pete Evans.
What you’ll need:
How to make it:
1. Melt one tablespoon of fat in a large ovenproof frying pan over
medium heat. Add the spinach or kale and cook until just
wilted. Remove from the pan, squeeze out excess liquid, then
chop and set aside. Return the pan to medium heat and add
another tablespoon of fat and the garlic and shallot. Fry for
three minutes until the shallot is translucent and the garlic is
lightly browned. Set aside.
2. Combine the mince, chicken livers, spinach or kale, garlic,
shallot, parsley, egg, almond meal, chilli flakes (if using) and
salt and pepper in a large bowl and mix well. Cover and place
in the fridge for 30 minutes to cool. Roll the mixture into golf
ball-sized portions. Heat the remaining fat in the pan and fry
the meatballs, in batches if necessary, until golden on one
side. Remove and set aside.
3. For the sauce, melt the fat in the pan over medium heat. Add
the onion and sauté for 5 minutes until translucent. Stir in the
garlic, prosciutto and tomato paste and cook for two minutes.
Add the capsicum, tomatoes, bay leaves and thyme.
4. Cook, stirring occasionally, for 20 minutes until the tomatoes
and capsicum have broken down to a thick sauce.
5. Next, add the wine, broth, paprika and chilli (if using) and
bring to the boil.
6. Reduce the heat to low and simmer for 30 minutes until
slightly thickened.
7. Season the sauce with salt and pepper and return the meatballs
to the pan.
8. Cook for 10 minutes until the meatballs are cooked through.
9. Sprinkle on the extra parsley and drizzle over some olive oil to
finish.
3 tablespoons of good-quality animal fat
2 handfuls of baby spinach or kale leaves,
chopped
2 garlic cloves, finely chopped
2 French shallots, finely chopped
450g beef mince
200g chicken livers, trimmed and finely
chopped
2 tablespoons chopped flat-leaf parsley leaves,
plus extra to serve
1 egg
2 tablespoons almond meal
½ teaspoon chilli flakes (optional)
Sea salt
Freshly ground black pepper
Extra virgin olive oil, to serve
Sauce
2 tablespoons coconut oil
1 large onion, chopped
4 garlic cloves, finely chopped
8 slices of prosciutto, finely chopped
2 tablespoons tomato paste
2 large red capsicums, chopped
1 × 400g can crushed tomatoes
2 bay leaves
1 teaspoon chopped thyme leaves
200ml dry white wine
250ml (1 cup) chicken bone broth or water
2 teaspoons paprika
2 pinches of chilli flakes (optional)
Serves: 4
OH! MAGAZINE ( JULY 2018 )
11