MEATBALLS

1 tablespoon olive oil
1 onion – chopped
2 cloves garlic – crushed
1 small can crushed pineapple, drained
25g sultanas/raisins
1lb minced Buffalo meat
1 egg
1tbs ground ginger
50g crackers (cream crackers)
Pinch of salt
Pinch of pepper

SAUCE

125ml beef stock
125ml red wine
1 packet egg noodles
Parsley – garnish

METHOD

Heat oil in a frying pan over a medium heat then add onion, garlic, sultanas/raisins and pineapple. Cook for about 10 minutes.

Remove from heat set aside to cool.

In a large bowl, thoroughly mix buffalo mince with cooled fruit mixture.

Add egg and mix thoroughly then add ginger powder, crackers and add salt and pepper to taste.

Shape meat mixture into balls about the size of golf balls.

Place a little oil in a frying pan and cook meatballs on medium heat for about 5 minutes each side – until browned.

Remove from pan and rest.

Prepare noodles as directed.

De glaze the pan with beef stock and wine releasing any left over meat bits and bring to the boil.

Stir and boil for about 3-4 minutes to reduce slightly, pour sauce over meatballs and noodles. Garnish with parsley.

PROGRAMMES

PROGRAMME ARCHIVE

EXTRAS