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Mushroom and Almond Meatballs with Red Pepper Relish
By Silvia Hart
Mushroom and Almond Meatballs with Red Pepper Relish
In this recipe
You can't stop Julie singing the praises of our RED PEPPER RELISH
Preparation time:
5 mins + 30 mins resting
Cooking time:
40 mins
Serves:
4
Ingredients
  • 500g beef mince
  • 500g pork
  • 1 egg
  • 1 cup almond meal
  • ¼ cup Beerenberg Red Pepper Relish
  • 2 cup sliced brown mushrooms
  • 2 cups of cream
  • salt and pepper to taste
  • 4 serves of cooked spaghetti
  • olive oil
  • fresh thyme to garnish
Method:

In a mixing bowl combine beef and pork mince with Beerenberg Red Pepper Relish, almond meal, eggs and season to taste. Cover and chill for at least 30 minutes. Roll into meatballs and set aside. In two batches fry off meatballs until cooked through. Remove meatballs from pan and allow to rest. Add mushrooms to the pan and cook. Deglaze pan with cream and cook for 5 minutes on low heat. Return meatballs to the sauce and warm through.

Serve over spaghetti. Garnish with fresh thyme.