Mountain Pepper Leaf Beef Meatballs & Spaghetti 

| Josephine Rand | , , , | Leave a Comment
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Looking for a delicious twist on a classic comfort meal? These Mountain Pepper Leaf Beef Meatballs with Spaghetti offer a unique blend of flavours that elevate your traditional meatball recipe. The earthy, slightly peppery taste of mountain pepper leaf adds an Australian native touch, perfectly complementing the rich beef and tangy tomato sauce. Paired with al dente spaghetti, this dish is not only hearty and satisfying but also an exciting way to explore new, bold flavours in your kitchen. Perfect for a cozy dinner or when you’re looking to impress with something a little different! (Serves 5-6) 

Ingredients 

Meatballs
  • 500g beef mince
  • 1 egg
  • ¼ cup milk
  • 1 cup breadcrumbs
  • 2 tbs fresh thyme/fresh herbs
  • 1 pinch of salt
  • 1 pinch of mountain pepper leaf (or just regular pepper)
Sauce
  • 2 tbsp olive oil
  • 2 garlic cloves, finely chopped
  • ½ cup fresh fennel or onion, finely chopped
  • 1 small-medium capsicum, diced
  • 1 zucchini, grated
  • 3 small mushrooms, diced
  • 2 tins whole tomatoes
  • 1 tbsp tomato paste
  • 1 pinch salt
  • 1 pinch of mountain pepper leaf
  • 1 handful fresh basil, finely chopped
  Method:  Sauce: Heat saucepan on a medium heat and add in olive oil, garlic, onion and sauté until the onion is translucent and the garlic is golden in colour. Add in mushrooms, capsicum and zucchini and cook until  browned.   Add in tinned tomatoes, tomato paste, salt and pepper to the pan. Fill the can of tin tomatoes with ½-1 cup of water and add to the pan. Combine all ingredients and simmer on a medium heat for 10-15 minutes before adding fresh basil.   Meatballs: Thoroughly combine all of the ingredients listed for the meatballs in a bowl. Using a tablespoon size amount of meat, place in your hands and shape into a ball.  Heat saucepan on a medium heat, add olive oil and brown meatballs on each side. Add meatballs to the sauce and simmer on a low heat for 10-15 minutes.   Serve meatballs with pasta and serve with cheese and extra basil.   TIP: To keep your meatballs from falling apart during cooking, ensure the mixture is thoroughly combined before cooking. This extra step helps them hold their shape when added to the sauce, giving you perfectly tender meatballs every time! 
About Josephine Rand
Josephine Rand holds a bachelor’s degree in Science, specialising in Nutrition and Food Science. She is a practicing Nutritionist and is currently pursuing a Master’s in Nutrition and Dietetics. Josephine has experience in food product development and specifications for a major Australian food company. She now offers nutrition consultations, coaching, and workshops for all ages. Passionate about creating delicious and nutritious meals, Josephine is dedicated to providing health and nutrition advice to help others develop lifelong healthy habits. You can find Jo on Instagram at Strength_Dietetics

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