For the Sweet Potatoes:
3 large sweet potatoes
Olive oil, for drizzling
Murray River Salt, to taste
For the Meatballs & Sauce:
1 tbsp olive oil
1kg beef meatballs
1 brown onion, chopped
3 garlic cloves, finely chopped
1 red chilli, thinly sliced (optional)
1 tsp dried oregano
1 tbsp tomato paste
¼ cup red wine (or beef stock if preferred)
Murray River Salt, to season
For Topping & Serving:
½ cup grated cheddar cheese
½ cup grated mozzarella cheese
Fresh Italian parsley, chopped, for garnish
Preheat your oven to 180°C (fan-forced). Place the sweet potatoes on sheets of foil and pierce them a few times with a fork. Drizzle with olive oil, season with Murray River Salt, then wrap tightly in the foil. Bake for 45-50 minutes or until fork tender.
While the sweet potatoes are roasting, heat olive oil in a large pan over high heat. Add the beef meatballs and sear on all sides until browned. Add chopped onion, garlic, red chilli, oregano, and tomato paste, and cook for a few minutes until softened and fragrant.
Deglaze the pan with red wine and scrape up any caramelised bits. Reduce heat to low and simmer for 30 minutes until the sauce has thickened and the meatballs are cooked through.
Once the sweet potatoes are cooked, remove them from the oven and carefully slice down the centre. Gently open them up with a fork and transfer to an oven-safe tray. Spoon the meatballs and sauce generously into the sweet potatoes, then top with grated cheddar and mozzarella.
Place the tray back into the oven and bake or grill for 5-10 minutes, or until the cheese is melted and golden.
Remove from the oven, garnish with chopped parsley, and serve warm.
32 in stock
35 in stock
15 in stock
32 in stock
35 in stock
15 in stock
