Related Searches: Porcupine Meatballs, Chicken Meatballs
... make a perfect lunch or dinner served with sweet potato wedges and salad. Ingredients: 3 tbs olive oil ... . Crumble in the feta and mix again. Roll into 20 meatballs. Heat the remaining oil in a large frying pan on high ...
... medium heat. Once oil is heated, add the meatballs and fry until golden brown on the outside. Turn the meatballs around every so often to ensure the whole meatball become golden. This should take approximately 15 minutes ...
... on 3 minutes on each side. In the same pan nestle the slices of potato amongst the meatballs. Cut the salad onions in half if small, quarters if they are larger and fit them in the pan. Tuck in slices of lemon and ...
... tbs curry powder, 0.5 large cauliflower cut into florets, 1 medium sweet potato cubed, 1 lime juiced, 200 g raw quinoa, 1 pkt beef, sweet potato & kale meatballs, 0.25 cup olive oil, 0.25 cup pistachios shelled, 0.25 cup ...
... , for 7 minutes or until mixture has thickened slightly. Season with pepper. Serve meatballs with tomato sauce and sweet potato salad. Categories: High fibre; Australian; Dinner; Low sugar; Healthier easier; Low salt ...
... the dill to the pan with a splash of water and cook for 1 minute. Serve the meatballs with cranberry sauce and mashed potato if desired. Categories: Lunch; Seafood free; Low salt; Eggs; Soy free; Wheat free; Peanut free ...
... for 10 minutes and mash well. Mix the pork, onion and potato in medium bowl and stir in the soaked bread, salt, pepper, egg and garlic. Roll the mix into 16 meatballs with your hands. Pre-heat the oven to 160°C. Heat ...
... brown. Scrape up any residue left in the pan from the meatballs, as this will flavour the sauce. Add the garlic and ... , if you prefer, by either mashing it with a potato masher or using a hand-held blender. Boil a large ...
... . As each batch is cooked, remove with a slotted spoon, and put to one side. When all the meatballs are cooked, add the potatoes and capsicums to the pan, and cook over a high heat, turning frequently, for 10 minutes, or ...
... toasted, cooled, 0.25 cup extra virgin olive oil, 500 g Greek-style yoghurt, 450 g beef, sweet potato & kale meatballs, 2 cloves garlic bruised. Method: To make the labne, line a sieve with muslin or a clean Chux. Spoon ...
... . Stir the remaining parsley and the chives into the sauce, then stir in the cooked meatballs. Serve with cooked rice or noodles, or mashed potato. Categories: Australian; Meatballs; Lunch; Dinner. Complexity: 2.
... . Season. Divide mixture into 8 even portions. Shape into rissoles, place on a plate and set aside. Place sweet potato in a saucepan and cover with cold water. Bring to the boil over high heat, then reduce heat to medium ...
... olive oil, 400 g green beans steamed. Method: Preheat oven to 200°C/180°C fan-forced. Cook potato bake according to packet instructions. Meanwhile, combine mince, breadcrumbs and 1/4 cup sauce in a medium bowl. Use ...
... g green beans, 2 carrots, 2 tbs parsley chopped, 2 spring onions chopped, 210 g can red salmon, 2 tbs capers, 3 potatoes, 2 tbs oil, 1 tbs lemon juice, 1 pinch pepper, 0.5 cup whole-egg mayonnaise, 1 egg whisked, 2 tbs ...
... reduced French onion soup powder, 1 tbs barbecue sauce, 8 beef rissoles, 1.5 cup water cold, Woolworths Classic Potato Mash. Method: Cook beef rissoles on a hot BBQ plate for about 5 minutes each side. Meanwhile, combine ...
... passata and basil to dish and stir to combine. Bake for 10 minutes or until passata has thickened and meatballs are cooked through. Place coleslaw in a bowl. Add parsley and toss to combine. Divide coleslaw mixture among ...
... of garlic bread for the full experience. Ingredients: 1 tbs extra virgin olive oil, 400 g Woolworths &veg beef meatballs with carrot, celery, tomato & onion, 700 g Macro Organic passata, 2 tbs dried Italian herbs, 0.5 ...
... . Cover and cook on low setting for 6 hours. When ready to serve, preheat grill to high. Transfer meatballs and sauce to a large heatproof dish. Scatter with mozzarella and parmesan. Grill for 6 minutes or until golden ...
... to 230°C/210°C fan-forced. Heat oil in a large flameproof baking dish over medium-high heat. Add meatballs and spice mix, then cook, stirring occasionally, for 2 minutes or until browned. Add capsicums, onion, tomato and ...
... basket. Spray with oil. Cook for 12 minutes or until cooked through and golden. Repeat with remaining meatballs. Arrange meatballs on a platter with sauce or thread each ball onto a cocktail skewer and arrange on top of ...
... pan clean. Add tortilla to pan and cook for 1 minute each side or until toasted. Cut into wedges. Place 3 meatballs in each lunch box, then add half of the cheese, half of the tortilla, 1 banana, 3 cucumbers, 1 yoghurt ...
... . Assemble once everything is cooked. Place the rice in the bottom of the bowl. Place on top some meatballs, bok choy. Sprinkle over coriander, spring onion, peanuts and shallots. Drizzle over some sweet chili and enjoy ...
... of the basil to dish and stir to combine. Bake for 10 minutes or until passata has thickened and meatballs are cooked through. Scatter over remaining basil, then serve. Categories: Zucchini; Beef; Low sugar; Kids snack ...
... parsley in a medium bowl. Season with pepper. Pour passata mixture over meatballs. Cover dish with foil and bake for 30 minutes or until meatballs are cooked through. Uncover and bake for a further 30 minutes or until ...
... serve with a creamy sauce. Ingredients: 2 tbs Woolworths extra virgin olive oil, 400 g pkt Woolworths pork & veal meatballs, 0.5 tsp ground allspice, 0.25 tsp ground nutmeg, 1 tbs plain flour, 2 cups salt-reduced beef ...
... , breadcrumbs and egg in a bowl. Mix together well using your hands. Roll mixture into golf ball-sized balls. Push a cube of feta into each meatball and reshape meat to cover. Heat 1/4 cup oil in a large frying pan. Cook ...
... oil and sprinkle over sesame seeds. Bake for 15-20 minutes or until golden and cooked through. Stand each meatball onto a slice of cucumber and top with a cherry tomato half. Secure with a toothpick. Serve. Categories ...
... well. Roll into walnut-sized balls. Heat oil in a non-stick frying pan over medium-high heat. Shallow fry meatball in batches for 8 minutes or until browned on all sides. Transfer to a plate. Drain excess oil from pan ...
... 5 cup red grapes, 150 g beef mince, 1 slice wholemeal bread, 1 tbs parmesan cheese shredded. Method: Italian Meatballs: Process bread in a food processor until crumbs form (to make 1/4 cup breadcrumbs). Place in a medium ...
... to dish. Stir to combine. Top with cheese and bake for 30 minutes or until sauce has thickened and meatballs are cooked through, adding parmesan during the last 2 minutes of cooking. Slice and toast remaining bread. Top ...
... mixture into balls. Place on a large plate. Heat oil in a large frying pan over medium-high heat. Cook meatballs, turning, for 5 minutes or until browned. Add pasta sauce to pan and stir to combine. Reduce heat to medium ...
... Add passata and basil to dish and stir to combine. Bake for 10 minutes or until passata has thickened and meatballs are cooked through. Meanwhile, spray a large, deep frying pan with oil, then heat over medium heat. Cook ...
... , 60g of flour, tahini, soy sauce and lemon zest and pulse until smooth. Using your hands, roll the mix into 20 meatballs. Place on a plate and chill for 20 minutes in the fridge. Spread the rest of the flour on a plate ...
... cloves garlic peeled and minced, 400 g chopped tomatoes, 400 g butterbeans drained, 1 tsp oregano dried, 300 g vegan meatballs, 0.5 medium lemon zest, 300 g spinach. Method: Heat half of the oil in a large pan on medium ...
... stock made with 1 stock cube. Method: Heat the oil in a large pan on medium high heat and cook the meatballs, stirring often, for 5 minutes until browned all over. Remove from the pan with a slotted spoon and set aside ...
... with herby, zingy quinoa takes no time at all to whip up. Ingredients: 4 tbs olive oil, 500 g lamb meatballs, 100 g harissa paste, 1 medium lemon juice and zest, 500 g mixed quinoa ready cooked, 4 spring onions sliced ...
... tender. Drain. Refresh under cold water. Heat oil in a large non-stick frying pan over medium-high heat. Cook meatballs, turning for 8 minutes or until golden. Juice 1 lime. Combine sauce and lime juice in a bowl. Add ...
... to combine. Dollop with ricotta. Bake for a further 15 minutes, or until sauce has thickened and meatballs are cooked through. Meanwhile, bring a large saucepan of water to the boil. Cook spaghetti according to packet ...
... 0.25 bunch continental parsley leaves picked. Method: Heat oil in a large frying pan over medium heat. Add meatballs and cook, stirring occasionally, for 3 minutes, or until browned. Add recipe base and tomatoes and stir ...
... . Add zucchini noodles to pan over medium heat and toss for 2 minutes or until just tender. Return meatballs and toss for 2 minutes or until combined. Dollop with pesto. Top with lemon zest, remaining basil and remaining ...
... 30 minutes to firm up. Heat 1 tablespoon of oil in a large frying pan over medium-high heat. Cook the meatballs in batches until browned all over. Set aside whilst you make the sauce. Add the garlic and chilli flakes and ...
... for 8-10 minutes or according to packet instructions. Drain and return to the pan. Place the pasta and meatballs on 4 plates, top with the sauce, and serve immediately. Sprinkle with plant-based Parmesan cheese, if you ...
... Method: For the sauce, mix all the ingredients together with 2 tbs water and taste for seasoning. Place the meatball ingredients into a large bowl. Mix well together and mould 1 ball into the size of a walnut for testing ...
... large non-stick baking tray. Cut the tomatoes in half and place them skin-side down among the meatballs, so each meatball is in-between tomatoes and vice versa. Drizzle over the oil, sprinkle with the oregano, then cover ...
... with couscous. Scatter over handful chopped continental parsley and lemon wedges to serve (optional). Tip 1: The spiced meatballs make great finger food for a party served in a bowl with sauce to the side. Tip 2: Use ...
... on a plate. Heat a non-stick frying pan over medium heat. Spray with oil. Add meatballs and cook for 10 minutes, shaking pan occasionally, or until meatballs are browned all over. Add 1/2 cup water and bring to the boil ...
... combine. Roll 2 tablespoonfuls of mixture into balls and place on tray to make a total of 32 meatballs. Spray meatballs with oil. Bake for 18 minutes or until golden and cooked through. Meanwhile, spray a small saucepan ...
... , 50 g parmesan grated. Method: Heat half of the oil in a large pan on medium high heat and cook the meatballs, stirring often, for 5 minutes or until browned all over. Place in the slow cooker. Heat the rest of the oil ...
... in a large pan on medium high heat and cook the meatballs for 5 minutes to brown all over. Add the meatballs to the sauce and simmer for 5 minutes. Serve the meatballs with chopped parsley on top and crusty bread on the ...
... the fridge for 30 minutes. Heat the sesame oil in a large, deep pan on medium high heat and cook the meatballs for 5-6 minutes until browned all over. Pour over the stock, lime juice, sriracha and soy sauce, bring to the ...
... to pan and cook, turning occasionally, for 5-8 minutes or until browned and cooked. Cool. Serve meatballs in lunch boxes with cheese, chips, banana, cucumber, yoghurt and blueberries. Categories: Amanda; Quick and easy ...
... and egg in a bowl. Season. Mix well with your hands, then roll into meatballs. Place onto tray and spray well with oil. Bake meatballs for 30 minutes, turning halfway through cooking, or until cooked through. Transfer to ...
... to a snap-lock bag or airtight container. Label and date, then freeze for up to 3 months. Defrost meatballs in fridge overnight. Fry in a large non-stick frying pan over medium heat until golden and cooked through. Add ...
... slightly. Cook, in 2 batches, for 3 minutes on each side or until browned and cooked through. Return meatballs to pan. Add remaining sauce and turn to coat. Meanwhile, combine salad leaves, avocado, radish, lemon juice ...
... , 3 tbs white wine vinegar. Method: Heat the oil in a large pan on medium high heat and cook the meatballs, stirring often, for 5 minutes until browned all over. Add the onions and capsicums and cook for 3-4 minutes ...
... sauces and ginger and stir. Bring to the boil over medium heat. Return meatballs to pan. Cover and cook for 5 minutes or until meatballs are cooked through and sauce has thickened. Serve with rice. Categories: High fibre ...
... well to combine. Drain water from flasks and dry well. Add noodle mixture to flasks, spoon in meatballs, then serve. Categories: Beef; Healthier easier; Seafood free; Egg free; Peanut free; Dairy free; Mince; Italian ...
... . Add paste and cook for 1 minute. Stir in yoghurt and 1 tbs water. Bring to the boil. Add meatballs, shaking pan to coat with sauce. Cover and simmer for 20 minutes, shaking occasionally, until cooked through. Meanwhile ...
... half of the basil. Blitz until smooth. Heat the oil in a large pan on medium high heat and cook the meatballs, stirring often, for 6-8 minutes until browned all over. Pour over the sauce, reduce the heat and simmer for ...
... , shape walnut-sized balls with the lamb mixture. Heat the oil in a large frying pan and fry the meatballs over a medium heat for 5-7 minutes, until browned all over and cooked through. Serve with couscous. Categories ...
... a hurry. Ingredients: 1 red onion halved, thinly sliced, 0.33 cup red wine vinegar, 400 g pork & veal meatballs, 0.33 cup green curry paste, 400 ml can coconut milk, 60 g baby spinach leaves, 450 g microwave white rice ...
... recipe. Serve over rice and garnish with fresh coriander. Ingredients: 1 tbs extra virgin olive oil, 400 g chicken meatballs, 400 ml canned light coconut milk, 0.25 cup peanut butter, 2 tbs brown sugar, 2 tsp soy sauce ...
Ingredients: 700 g chunky pasta sauce, 2 semi dried tomatoes in Mediterranean herbs, 1 tbs olive oil, 2 pork & veal meatballs, 240 g Italian style salad kit. Method: Heat oil in a large frying pan over medium heat. Add ...
... Bake for 20 minutes or until browned. Drain off any excess oil and cool to room temperature. To freeze cooked meatballs, place in a single layer on a baking paper-lined tray and freeze until firm. Transfer to a container ...
... to the pan. Bring to the boil. Reduce the heat to low and simmer for 20 minutes or until the meatballs are cooked through and the sauce has thickened. Meanwhile, cook the pasta in a large saucepan of boiling water until ...
... 2/3 cup boiling liquid, whisking as you add it until sauce is frothy and thickens. Season to taste. Return meatballs to pan and coat with sauce. Garnish with extra dill and parsley, and zest. Serve with salad and toast ...
... sauce and 1/2 cup water and stir until mixture comes to the boil. Reduce heat to medium and return meatballs to pan with sauce. Cook for 8 minutes or until cooked through. Stir through remaining dill and season to taste ...
... are cooked through and sauce has thickened. Stir through spinach and season to taste. Sprinkle meatballs with feta and extra oregano. Serve with cous cous or rice, salad and lemon wedges. Categories: Lunch; Low sugar ...
... to keep warm. Heat pan over medium heat. Cook onion for 5 minutes, stirring, or until softened. Add sauce and meatballs, then bring to the boil. Reduce heatto low and simmer for 5 minutes or until sauce has thickened and ...
... Add breadcrumb mixture, then mix well to combine. Roll tablespoonfuls of mixture into balls to make a total of 36 meatballs. Place on a large plate. Heat half of the oil in a large frying pan over medium-high heat. Cook ...
... g chopped tomatoes canned. Method: Heat half of the oil in a large pan on medium high heat and cook the pork meatballs for 3-4 minutes to seal on all sides, remove from the pan with a slotted spoon and set aside. Heat ...
... of the oil together in a small bowl. Spread the yoghurt on a serving plate, top with the meatballs, harissa dressing, fresh mint and pomegranate seeds and serve. Categories: North african; Lamb; Lunch; Dinner; Low sugar ...
... sauce and soy sauce to a saucepan on medium heat. Add a splash of water to loosen, tip in the meatballs and cook for 1-2 minutes to heat through. Serve on a bed of greens with chopped coriander on top. Categories ...
... onion and fennel for 6-7 minutes to soften. Add the garlic and oregano and cook for 1 minute. Add the meatballs and cook for 5 minutes until browned. Pour over the chopped tomatoes and a quarter of a tin of water, bring ...
... cook, stirring, for 10 minutes or until golden. Add sauce and bring to a simmer for 5 minutes or until meatballs are cooked through. Meanwhile, bring a saucepan of water to the boil over medium-high heat. Add beans and ...
... : 1 handful basil fresh, 2 tsp parmesan cheese, 1 pinch pepper, 400 g meatballs, 1 pinch sea salt ground. Method: Remove the meatballs from the bag. Pour over the gourmet dipping sauce. Serve with your favourite pasta ...
... into quarters, then roll into balls. Heat 2 tsp of olive oil in a large pot over medium heat. Cook the meatballs for 2 minutes until lightly brown on all sides. Set aside. In the same pot, cook the chopped onion and ...
... a time, roll mince mixture into balls. Heat oil in a large frying pan over medium-high heat. Cook meatballs, turning occasionally, for 8 minutes or until browned and cooked through. Add sauce mixture to pan, bring to the ...
... oil in a large frying pan over medium-high heat. Cook meatballs for 8-10 minutes, turning, or until golden brown and cooked through. Pile meatballs onto a serving platter and scatter over extra onion and sesame seeds ...
... Valley Cheese Marinated Feta, spinach, lemon zest, herbs & spices. Mix together by hand & roll into meatballs. Place meatballs on an oven tray lined with non stick baking paper. Bake 10-12 minutes until golden & cooked ...
... cooked through. Combine yoghurt, remaining garlic, mustard powder and chives in a small bowl. Serve meatballs with cucumber, celery and yoghurt sauce. Categories: Australian; Low sugar; Healthier easier; Fresh food kids ...
... 0.5 bunch coriander fresh, chopped. Method: Heat the oil in a large pan on medium high heat and cook the meatballs, stirring often, for 5 minutes until browned all over. Add the onion and garlic to the pan and cook for 3 ...
... for 10 minutes or until golden. Add sauce to pan and top with feta. Bake for 15 minutes or until meatballs are cooked through and sauce is bubbling. Combine parsley and lemon zest in a small bowl. Season. Sprinkle over ...
... sliced red onion. Press into the liquid and leave for 30 minutes in the refrigerator. Meanwhile, prepare the meatballs. Mix together the lamb, breadcrumbs, egg, garlic, spices and a pinch of salt and pepper. Roll into ...
... 12 equal balls. Place on tray and bake for 25 minutes. Preheat grill to high. Pour tomato mixture around meatballs and scatter over cheese. Grill for 7 minutes or until cheese has melted and is golden. Set aside for 5 ...
... turning to brown all over. After 10 minutes add gnocchi and brocollini stalks. Cook until meatballs cooked through. Cook florets on brocollini in microwave for 1 minute. Plate and dollop sour cream on base of florets ...
... also making a salad but you could probably use capsicum or tomato to give them a lovely big smile. Cook the meatballs - I cook mine in the microwave - sitting them on 4 layers of paper towel and cooking on moderate temp ...
... with salt and white pepper in a bowl. Roll 3 teaspoonfuls of mixture into balls. Place onto a tray. Place dukkah in a shallow dish. Coat meatballs in dukkah. Heat oil in a large frying pan over medium heat until hot. Add ...
... are cooked through. Meanwhile, combine Greek yoghurt and garlic in a small bowl. Serve lamb meatballs (and toothpicks) with yoghurt dipping sauce. Categories: Lamb; Mince; Low sugar; Middle eastern; Seafood free ...
... baking paper. Bake for 25-30 minutes until cooked through. Serve with tomato sauce. Categories: Mince; Low sugar; Beef; Italian; Meatballs; Spinach; Tree nut free; Peanut free; Appetisers; Sesame free. Complexity: 2.
... 0.5 cup breadcrumbs, 0.5 cup flour, 1 cup light oil. Method: Take spoonfuls of mixture and make into meatballs. Add into flour for light covering. Fry in hot oil until cooked and browned. Add all ingredients (except for ...
... about 12-16 small walnut-sized balls. Heat the oil in a large heavy-based frying pan and cook the meatballs over a medium heat for 10-15 minutes, turning frequently, until the balls are golden and cooked through. Add the ...
... thoroughly, using your hands, then form into 12-15 2cm balls. Heat the oil in a frying pan and fry the meatballs for 8-10 minutes, or until golden brown. Transfer to a baking dish and put to one side. Meanwhile, put the ...
... walnut-sized balls with the chicken mixture, placing them on a plate. At this point, you may cover and chill the meatballs for up to 1 day, if that is more convenient. Heat the sunflower oil in a large frying pan and fry ...
... Bake, turning halfway through cooking time, for 15-20 minutes or until golden and cooked through. Tip 1: The meatballs can be prepared a day ahead and cooked on the day. Tip 2: Hall of fame: Created with Jamie Christmas ...
... to the sauce pot. Cover the pot and allow to simmer for 30 minutes, stirring occasionally. Remove from the heat and suggested serving with rice or naan bread. Categories: Lunch; Dinner; Italian; Meatballs. Complexity: 2.
... bowl, add the breadcrumbs, half of the paprika and the beaten egg and mix well. Using your hands, roll the mix into small meatballs and set aside on a plate. Heat the oil in a non-stick pan on medium heat and cook the ...
... on a large plate. Fill a medium saucepan 1/3 full with oil and place over medium-high heat. Cook meatballs, in batches, for 4 minutes or until golden and cooked through. Transfer to a baking tray. Cover with foil to ...
... in a bowl, and mix well. Arrange the spicy chicken balls on a platter, pour over the sauce, and scatter some cress over the top. Serve immediately. Categories: American; Meatballs; Chicken; Appetisers. Complexity: 3.
... , for 12-15 minutes until evenly browned and cooked through. Serve hot with fresh crusty bread and a spicy or garlic mayonnaise. Categories: High protein; Low sugar; Australian; Meatballs; Lunch; Dinner. Complexity: 2.
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