beef, braai, homemade pasta, italian stallion, meatballs, pasta, ragu -
Sue's Beefy Braai Balls!
Another fabulously tasty dish cooked up by Sue!
Beef up your meat balls with Angus and Oink Uncle Beef Braai seasoning. This wonderful seasoning with herby, zesty and spicy flavours from South Africa will warm up your meat balls. Once you’ve mixed it all into your minced beef, make into balls and once cooked, put into a tasty herby ragu and serve with pasta. Try the Garlic and Herb Pasta recipe here if you wish to have a go at making your own. It’s a fantastic combo of flavours.
Sue's Beefy Braai Balls!
Sue Stoneman
Rated 5.0 stars by 1 users
Category
Beef
Servings
6
Prep Time
20 minutes
Cook Time
40 minutes
Another fabulously tasty dish cooked up by Sue!
Beef up your meat balls with Angus and Oink Uncle Beef Braai seasoning. This wonderful seasoning with herby, zesty and spicy flavours from South Africa will warm up your meat balls. Once you’ve mixed it all into your minced beef, make into balls and once cooked, put into a tasty herby ragu and serve with pasta. Try the Garlic and Herb Pasta recipe here if you wish to have a go at making your own. It’s a fantastic combo of flavours.
Ingredients
500g minced beef
-
1.5 tablespoons Uncle Beef Braai seasoning
2 large onions, finely chopped
2 sticks celery, finely chopped
2 carrots, finely chopped
3 cloves garlic, finely diced
1 tin chopped tomatoes
1 carton passata
2 tbsp tomato puree
300ml beef stock
3 bay leaves
Salt & Pepper
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2 tbsp Italian Stallion seasoning
Parmesan cheese to grate once served up
For the meat balls
For the ragu
Directions
Meat balls
Mix the minced beef and seasoning together and make into balls - a tablespoon is a good size. This quantity made 20 balls.
Put onto a plate and leave in the fridge to firm up while you prepare the ragu.
Ragu
Fire up your bbq and set it up for direct cooking.
Take a large skillet pan, drizzle in a little oil and fry the meat balls until they have coloured all over.
Remove from the pan and set aside.
Find a large heavy based pan and put onto the grills. Add some oil and tip in the onions, celery, carrots and garlic and saute for about ten minutes until the vegetables are just soft. Add in the bay leaves, salt and pepper. Cook for a few more minutes.
Add in the tin of tomatoes, carton of passata, tomato puree, 300ml beef stock, 2 tablespoons Italian Stallion seasoning and stir thoroughly and bring it all up to a simmer.
Change your bbq to indirect cooking and leave to simmer for about two hours at 120C. Stir occasionally and add a little water if needed. The ragu will thicken slightly.
Tip in the meat balls along with all the juices from the pan. Rinse out with a little boiling water to get all the gnarly bits off the bottom.
Cook for a further 20 minutes, check for seasoning and serve with garlic and herb pasta. Finely grate some parmesan over the top. Tuck in.