detour. My kitchen

Beef · FIRST EDITION

Fennel meatballs & tomato rice

Tender beef meatballs in tomato sauce, with a little fennel sweetness and rice to catch the juices.

40 minutes · Serves 2

Serving inspiration
Serving inspiration · stock photograph

Keep the comfort of meatballs and tomato sauce. Lightly crushed fennel seeds change the seasoning.

Here’s how.

  1. 1

    Mix the meatballs

    Stir breadcrumbs and measured water together. Add beef, fennel and salt; mix lightly. Roll into small balls about 3 cm across.

  2. 2

    Brown the outside

    Heat oil in a wide lidded pan over medium heat. Brown meatballs for 6–8 minutes, turning gently.

  3. 3

    Simmer in tomato

    Add garlic for 30 seconds, then tomatoes. Cover loosely and simmer for 12–15 minutes, until meatballs reach 71°C / 160°F in the centre. Add water if the sauce gets too thick.

  4. 4

    Serve with rice

    Meanwhile cook rice following the packet. Spoon meatballs and sauce over the rice.

Mix only until combined; squeezing the mixture too much makes denser meatballs.

First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.