2 Cups McCain Country Crop
1 Teaspoon Cumin Seeds
½ Teaspoon Coriander powder
½ Teaspoon Ground Ginger, or finely grated fresh ginger
½ Teaspoon Paprika
1 Pinch Chilli Powder
1 Teaspoon Garlic
¼ Teaspoon Pepper
1 Teaspoon Sugar
½ Teaspoon Turmeric
80ml White Vinegar
500g Minced Beef
1 Onion, grated
150g Oats or Breadcrumbs
1 Teaspoon Pepper
½ Teaspoon Salt
2 Teaspoons Dried Mixed Herbs
1 Can Tomato & Onion mix
5ml Tomato Paste
1 Teaspoon Dried Basil or Oreganum
80ml Worcestershire Sauce
4 Cups Pre-cooked Penne Pasta
For the meatballs, mix the minced beef, grated onion, oats/breadcrumbs, egg, pepper, salt and dried herbs well until fully incorporated.
Rest the mince for 20 to 30 minutes in the fridge.
Shape into golfball-sized pieces and fry in a large frying pan until golden brown on all sides.
It does not have to be cooked through at this stage.
Remove the meatballs from the pan and add the tomato & onion mix, tomato paste, dried basil/organum and Worcestershire Sauce and cook over a low heat until the sauce has thickened slightly.
Adjust seasoning and return the meatballs to the sauce and continue cooking until the meatballs are fully cooked.
For the vegetables, bring 150ml oil up to a high heat in a large frying pan.
Add the dried spices and fry for 30 second to a minute until fragrant.
Add the frozen Country Veg and ensure that all the vegetables are covered in the spice mixture.
Add the vinegar and cook uncovered for 10 to 15 minutes until the vegetables are tender and fragrant.
Season to taste.
Portion the pre-cooked pasta into individual serving dishes. Top with the fried Country Vegetables and finish off with the meatballs in tomato sauce.
Serve with crusty garlic bread or salad.