Alive and Cooking
 

Beef and Pecan Balls with Garlic Bread and Butter Pudding

Send to a friend send to a friend! print print recipe

Ingredients

Balls:

1 kg beef mince
½ brown onion, finely chopped
130 g pecan nuts, roughly chopped
Pinch of salt and pepper
Extra virgin olive oil (for frying)

Sauce:

150 ml tomato passata sauce
1 cup water

Garlic Butter:

Handful chopped parsley leaves
4 cloves garlic
½ tsp smoked paprika
100 g unsalted butter, room temp
Pinch of salt and pepper

Custard:

50 ml full cream milk
3 eggs

Bread:

Pana di casa bread, sliced in 2cm pieces

Method

Preheat oven to 230 degrees.

Mix the meatball ingredients together and roll into balls. In a pan with a good splash of oil, fry the balls until brown. Pour in the sauce ingredients, cover and simmer for 15 mins.

In a mortar and pestle, add all the garlic butter ingredients and smash to a smooth consistency. Brush each piece of pana di casa bread with the butter. Line a baking dish with the bread and set aside.

In a bowl, whisk together the custard ingredients, pour over the bread and bake for 15 mins.

Serves 4

Beef and Pecan Balls with Garlic Bread and Butter Pudding