MINCE-Y MADNESS

Recipes to change up your weeknight regulars

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PESTO BAKED BEEF MEATBALLS

SERVES 4 PREP 15 MINS COOK 40 MINS

• 800g lean beef mince

• 2 cups Perfect Bakes 3 Cheeses (see tip)

• 1/3 cup dried breadcrumbs

• 2 eggs, lightly beaten

• 180g tub fresh basil pesto

• 500g jar tomato and basil pasta sauce

• garlic bread slices, mixed salad leaves, fresh basil leaves, to serve

1 Combine mince, 1 cup cheese, breadcrumbs, eggs and 1⁄3 cup pesto in a large bowl. Season with salt and pepper. Mix well. Using damp hands, roll 1¼ cup of mixture into balls. Makes about 15.

2 Heat an oiled, large nonstick frying pan over a medium-high heat. Add meatballs in two batches. Cook, turning occasionally, for about 5 mins, or until browned all over. Transfer to a lightly oiled ovenproof dish (11-cup capacity). Pour over sauce. Dollop with remaining pesto. Sprinkle with remaining cheese.

3 Cook in a 180°C preheated oven for 25-30 mins, or until cheese is melted and meatballs are cooked.

4 Serve with garlic bread and salad leaves. Garnish with basil.

TONKATSU SCHNITTY BOWLS

SERVES 4 PREP 25-MINS COOK 8 MINS

vegetable oil, for shallow frying 1 Granny Smith apple, cut into matchsticks 1 tbsp lemon juice 300g red cabbage, finely shredded 40g mixed salad leaves little gem lettuce leaves, Kewpie mayonnaise, to serve

PATTIES

500g pork mince 3 green onions, finely chopped 1 tbsp ginger paste 1 tbsp tonkatsu sauce, plus extra to serve 1/4 cup plain flour 2 eggs, lightly beaten 11/3 cups panko breadcrumbs

1 PATTIES Combine pork, onion, paste and sauce in a large bowl. Season with salt and pepper. Mix well. Roll heaped tbsp of mixture into balls. Flatten slightly.