Product was provided by Woolworths for this recipe creation*
Last night I posted that I have been creating some very exciting new recipes with the Created with Jamie range by Woolworths. I published my Crunchy Garlic Chicken Fillets with Pesto Potatoes recipe which has been a hit! I have had a few friends pop down to Woolies today to buy the ingredients and report back that it was delicious. I love hearing this!
If you missed last nights recipe please click here. Go on! I’ll wait. You’ll thank me.
For today’s recipe I have used the Created with Jamie Veal and Pork Meatballs from the meat section of your local Woolworths. As many of you know, I am not a big meat eater (with the exception of my beloved chicken) so this was a meal I shared with the meat eaters of the house and friends.
These were a hit and a great light meal option that is a little different to traditional meatballs. The meatballs, turned burger patties, have hints of fennel and herbs and the mushroom sauce is packed full of flavour. If you love mushrooms you will love this sauce!
These are very affordable at $8.99 for a pack of meatballs with sauce and extra mushrooms when teamed up with pasta or when transformed into sliders like I have here. You can have dinner sorted for under $12 at most. This is music to my ears.
Other ways to use these meatballs:
- Serve the meatballs along with the sauce on pasta or zoodles.
- Serve the meatballs in a beef or vegetable broth with thinly sliced veggies and noodles.
- Roll into teeny tiny meatballs and add to a pizza base with your favourite pizza toppings.
- Make a delicious meatball sub!
In today’s recipe I have served these meatballs as sliders with a little of the mushroom sauce alongside potato wedges that have been seasoned with salt and a little Thyme and rock salt.
#woolworths #createdbyjamie #createdbyme
- Created by Jamie Pork and Veal Meatballs with Mushroom Sauce
- 220g lukewarm water
- 375g bakers flour
- 1.5 teaspoons yeast
- 1 teaspoon of salt
- 1.5 teaspoons of bread improver
- Milk or egg, lightly beaten
- Sesame seeds
- 500g potatoes, cut into wedges
- Drizzle of oil
- Leaves from 2 sprigs of fresh thyme
- Salt, to taste
- Add the ingredients in this order: water, yeast, flour, improver, salt.
- Blitz on speed 7 for 10 seconds to roughly combine.
- Knead for 6 mins.
- Remove dough and place into a lightly oiled bowl. Cover with cling film and place into a warm spot. I use the front seat of my car or a warmed oven.
- Leave this to rise for approximately an hour or until doubled.
- Preheat oven to 180 degrees.
- Remove dough from bowl, knock out the air by shaping your dough into 20 mini bread rolls. This will give 6 extra mini bread rolls to freeze for another day.
- Place them onto a lined tin ensuring they slightly touch.
- Allow to rise for 15 minutes (If making large rolls, allow to rise until doubled).
- Brush with a little milk or egg wash and sesame seeds.
- Bake for approximately 30-40 minutes.
- Place your wedges onto an ovenproof dish and drizzle with a little oil.
- Bake for 30 minutes or until soft in the centre and crunchy on the outside. I often use my air fryer for this - 22 minutes at 200 degrees.
- Flatten each meatball with the palm of your hand.
- Place meatballs into a large saucepan over medium heat. Cook for a few minutes each side until cooked through. These will take no time at all.
- Place the mushroom sauce into a small saucepan and stir over low heat to warm. Alternatively place into a microwave safe bowl and heat for 1 minute on medium heat to warm through.
- Slice each bread roll in half.
- Top with a meatball patty and a little of the mushroom sauce.
- Serve with cooked potato wedges that have been sprinkled with the thyme leaves and salt.
*Product was given to create these recipes. The opinions, thoughts and reviews expressed on this website are my own and are not influenced by payment or relationships with businesses and advertisers.