OH! Magazine - Australian Version November 2016 | Page 12

( OH YUM )

YAYA'S MEATBALLS
& RICE BY PHOODIE
Food blogger Phoodie shares a classic family recipe.
When you make them, make sure you follow the EXACT recipe. Don’t skip the salt and reduce the amount of
butter and then wonder why they weren’t as delicious as described. When made as per this recipe, they are
indulgent, yes, they’re rich, yes, but they’re worth every single calorie!

What you’ll need:
For the meatballs
1 kilo beef premium mince
2 brown onions, grated
1 tin tomatoes, diced and
blitzed in food processor to
make a smooth consistency
1 teaspoon brown sugar
1 teaspoon cinnamon
¼ cup white rice
1 egg
Salt and pepper to taste (be
generous with the salt)
100g butter
2 tablespoons oil for onion
2 tablespoons oil for beef
2 cups (500ml) chicken stock

For the rice
2 cups hot chicken stock
½ teaspoon mustard powder
1 cup white rice
3 tablespoons margarine
(butter)

Serves: 8

How to make the meatballs:
1. Grate onions and place into a pan over medium heat. Add 50g butter and two
tablespoons olive oil and gently fry off. You want them to become translucent, without
colour.
2. Whilst onions are cooking, place the mince into a large bowl. Add beaten egg, salt (a
tablespoon or more) and pepper, half a teaspoon of cinnamon, about one third a cup
of tomato, rice, two tablespoons of oil and knead well until moist and sticky. Add
chicken stock to adjust to correct, sticky texture (about half a cup of stock) and
continue to knead.
3. Now, remove all except one tablespoon of the cooked onions. Leave the remaining
tablespoon of onion in the pot and knead all of the rest of the onion into the meat
mixture.
4. Into the pan with the tablespoon of onion, over a medium heat now, add half a
teaspoon of cinnamon, one teaspoon brown sugar and the rest of the tomato. Mix
well, and then add the remaining chicken stock. Continue to cook the sauce.
5. Start making the meatballs by taking approximately a flat tablespoon of mince
mixture and rolling it between the palms of your hands. Gently toss the meatballs one
by one, as you make them, into the sauce to cook. Allow them to bubble away for an
hour or so and then use a large spoon to skim fat from the top layer of sauce.
6. Finish the sauce by adding the remaining 50g of butter and stirring gently.
7. Serve with rice and fresh parsley.

How to make the rice:
1. In a medium sized pan on low heat, place mustard powder and butter, allow butter
to melt and then add the rice and fry off until rice becomes white and slightly opaque
(5 or so minutes.) Make sure to stir continuously. When the rice is as described, add
the stock, stir once, cover with lid and then leave.
2. Put heat up to high so the stock boils and then once it’s boiling turn it down, cover
again and walk away. It will take about 20 minutes to completely cook.

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OH! MAGAZINE ( NOVEMBER 2016 )