Monday Mince

Who grew up with ‘Monday Mince’ (MM)?

I hate to say it….but I did – and it has stuck! I often feel that I am my worst nightmare – but if it works, well then “Don’t fix it!” right? And for some reason mince is hearty, tasty and down-right quick and easy to prepare so it just feels right at the end of a bluesy Monday.

With my usual stalwarts on the MM recipe cart i.e.: Spag Bowl, and Babootie, getting a little stale…I decided I needed something with a little kick that both the girls and Mr. B would appreciate and of course, that ticked all my MM boxes.

Now being somewhat of a home-made burger guru (remember back to this post) if you don’t mind me saying so, I stumbled upon an idea…an ah-ha moment – rare for Monday!

So with my mince in hand, I set to tackling the task of Monday Meatballs using a slight variation on my burger recipe. Tick!

I prepared two versions: one for the kids and one for the adults, which differed only slightly.

For the kids~

Pic-1

  • Make up your mince mush by adding some finely diced onion (half small onion) and garlic, Eat.Art Za’atar Exotic Spice Mix, a tspn mild mustard, light seasoning, a splash of balsamic and olive oil and an egg to bind…roll into balls…
  • Prepare a tomato and basil Napoletana sauce in a wok using a bit more garlic, a can of whole-peeled tomatoes, fresh chopped basil, some brown sugar and another splash of balsamic…
  • Once simmering nicely – mash your tomatoes and plop in your meatballs, cover and allow to simmer for half an hour…
  • Add another helping of fresh basil and shaved pecorino and serve over a bed of peas and spaghetti.

For the bigger kids~

Pic-3

  • Make up your mince mush by adding some finely diced onion (half small onion) and garlic, Eat.Art Za’atar Exotic Spice Mix, a tspn Hot English mustard, one finely chopped green chilli, seasoning, a splash of balsamic and olive oil and an egg to bind…roll into balls…
  • Place in a baking dish with chopped onions and mushrooms, plenty of olive oil and seasoning to taste, bake for 30 minutes in a hot oven…
  • Serve over a bed of sweet potato mash or with a crunchy green salad with pesto dressing AND importantly, with a bottle of Chilli Addict sauce in hand.

Pic-2

Nan_blog picWritten for eat.art by: Nancy Hoepner – Magpie: Creative Marketing, Design and Lifestyle

Mother-of-two delicious girls, lover of food (fine and fast), purveyor of all things pretty and Jill of all things ‘creative’…Nancy has a background in the visual arts, design and marketing and is the owner and Creative Director of Magpie. Having worked with the Eat.Art team before, she is thrilled to take time out from juggling and add some spice to the Eat.Art blog. Don’t get us wrong….it’s not that it needs it….it just wants more…and she is happy to oblige.

nancy@magpiecreative.co.za | http://www.magpiecreative.co.za | https://www.facebook.com/magpiecreativecapetown

 

 

 

 

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