CHEESY FRENCH ONION MEATBALLS

• 1 brown onion, fnely chopped

• 2 carrots, peeled, chopped

• 2 celery sticks, trimmed, chopped

• 2 garlic cloves, crushed

20m prep 25m cook

• 1 tsp fennel seeds

• Pinch of dried chilli fakes

• 200g cavalo nero (Tuscan cabbage), stem removed, leaves shredded

• 2 thick slices Italian bread (pane di casa), lightly toasted, torn into chunks

4 servings

11 Ingredients

• 400g can crushed tomatoes

• 400g can Cannellini Beans, drained, rinsed

• 1 egg, lightly whisked

• 1L (4 cups) Massel vegetable liquid stock

• 500g Beef Mince

• Bouquet garni (4 fresh or dried bay leaves, 4

• 50g (1 cup) panko breadcrumbs

• 40g packet French onion soup mix

• 40g (1/2cup) fnely grated parmesan, (or vegetarian hard cheese) plus extra shaved, to serve

• 200g portobello mushrooms, thickly sliced

• 1 lemon, juiced, zested

• 2 tbsp tomato paste

• Finely chopped continental parsley, to serve

• 125ml (1 ⁄2 cup) thickened cream

• 60g baby spinach

• 80g Colby cheese, cut into 20 small pieces

2 Method Steps

• 1 tbsp vegetable oil

Step 1

• 4 crusty bread slices almost tender.

Step 2

5 Method Steps

Step 1

Set a 5L slow cooker to Browning. Heat oil. Cook onion, carrot and celery for 5 minutes or until tender. Add garlic, fennel and chilli. Cook for 1 minute. Add tomato, beans, stock and bouquet garni. Season. Change cooker setting to High. Cover. Cook for 3-4 hours or until vegetables are

Combine the egg, beef, breadcrumbs and 1&1/2 tbsp soup mix in a large bowl. Use your hands to mix evenly. Roll a slightly heaped tablespoonful of mixture into a ball then fatten slightly. Place a piece of cheese in the centre then enclose and reshape mixture frmly into a ball. Repeat with the remaining mixture and cheese. Place on a tray and transfer to the fridge for 30 minutes to chill.

Step 2

Heat the oil in a large non-stick frying pan over medium-high heat. Add half the meatballs.

Cook, turning occasionally, for 5 minutes or until browned evenly. Transfer to a plate. Repeat with remaining meatballs.

Step 3

Add mushroom to pan. Spread out to a single layer and cook, without turning, for 3 minutes or until golden brown underneath. Turn and cook on other side for 2 minutes. Transfer to the plate with meatballs.

Stir in cavalo nero, bread and parmesan. Cover and cook on High for 30 minutes or until soup has thickened slightly. Stir in lemon juice, to taste. Serve topped with parsley, lemon zest and extra parmesan.

Step 4

Reduce heat to medium. Add the tomato paste to pan and cook, stirring, for 1 minute. Place the cream and 125ml (1 ⁄2 cup) water in a jug. Stir through the remaining soup mix until combined. Gradually pour the cream mixture into the pan, stirring, until combined.

Step 5

Return the meatballs and mushrooms to pan. Cover with a lid and reduce heat to low. Simmer for 3 minutes then add the spinach. Cover and simmer for 2 minutes or until wilted. Season and serve with crusty bread.