Make the most of mince with these delicious recipes

SUMMER MEATBALL AND PINEAPPLE SNACK BOWL
Serves 4

INGREDIENTS
For the meatballs
cup oats
2 tbsp milk
500 g beef mince
onion, finely chopped
1 garlic clove, chopped
2 tsp paprika
2 tbsp fresh parsley, roughly chopped
1 bay leaf, broken into small pieces
2 tsp dried oregano
1 egg
cup flour
For the dressing
cup hummus
2 tbsp water
To serve
1 pineapple, sliced and grilled
1 small red cabbage, thinly sliced
2 cups rocket
2 limes, cut into wedges
2 pita breads, cut into triangles
and toasted

METHOD
For the meatballs
1. Preheat the oven to 180°C and line a baking tray with baking paper.
2. Mix the oats and milk together in a bowl and set aside for 5 minutes to soak.
3. Add the mince, onion, garlic, paprika, herbs and egg to the oats and mix until combined. Season with salt and pepper.
4. Roll the mince into medium-sized balls, dusting with flour to prevent the balls from sticking, and refrigerate for 10 minutes.
5. Bake the meatballs for 20–23 minutes, until cooked through.
For the dressing
1. Mix the hummus and water together until it reaches a smooth pourable consistency. Add more water if necessary.
To serve
1. Divide the pineapple, cabbage, rocket and meatballs between four bowls. Drizzle over the dressing and add a squeeze of lime juice. Enjoy with toasted pita breads!

MEXICAN ENCHILADA BAKE
Serves 6

INGREDIENTS
For the mince
2 tbsp vegetable oil
1 onion, chopped
1 green pepper, chopped
500 g beef mince
2 tbsp tomato paste
1 tin black beans, drained and rinsed
Salt and pepper, to season
For the enchilada sauce
3 tbsp vegetable oil
1 clove garlic, chopped
3 tbsp flour
1 tsp dried oregano
1 tsp chilli powder
tsp ground cumin
tsp ground coriander
1 cup chicken stock
cup water
1 tin chopped tomatoes
1 tbsp sugar
To assemble
6 tortilla wraps
1 cup mozzarella, grated
1 cup Cheddar, grated
To serve
1 cup fresh coriander

METHOD
For the mince
1. Preheat the oven to 180°C and grease a large ovenproof casserole dish.
2. Heat the oil in a pan over medium heat. Fry the onion and peppers until soft, about 6–8 minutes. Add the mince and fry until cooked through, breaking the mince up with a wooden spoon.
3. Add the tomato paste, black beans, and seasoning and simmer for 15 minutes.
For the enchilada sauce
1. Heat the oil in a pot over medium heat. Add the garlic and fry for 1 minute.
2. Add the flour and whisk until combined, then whisk in the herbs and spices.
3. Slowly pour in the chicken stock and water, whisking continuously until smooth. Add the tomatoes and sugar, reduce the heat and simmer for 10 minutes until thickened. Season to taste.
To assemble
1. On a clean surface, spread a tortilla with an even layer of sauce. Place the mince in a line down the middle of the wrap and sprinkle with mozzarella.
2. Roll into a cigar shape, place in the casserole dish and repeat with the rest of the wraps.
3. Pour the remaining sauce over the enchiladas and sprinkle with Cheddar. Bake for 20 minutes until golden and bubbling.
4. Serve hot garnished with fresh coriander.

THAI BEEF LETTUCE WRAPS
Makes 12 lettuce cups

INGREDIENTS
2 tbsp vegetable oil
1 red onion, sliced
500 g beef mince
3 cloves garlic, chopped
1 red chilli, sliced
2 carrots, cut into matchsticks
2 limes, juiced
1 tbsp fish sauce
cup peas, blanched
cup coriander, chopped
cup mint, chopped
To serve
12 outer baby gem lettuce leaves
cup peanuts, chopped
2 radishes, thinly sliced
2 limes, cut into wedges

METHOD
1. Heat the oil in a pan over medium heat.
2. Fry the onion until soft and translucent, about 5 minutes. Add the mince, garlic and chilli and fry, breaking the mince up with a wooden spoon, until fully cooked.
3. Add the carrots, lime juice and fish sauce and cook for 2–3 minutes, until the liquid has absorbed. Then stir through the peas and chopped herbs.
4. To serve, place lettuce leaves on each plate and spoon some mince into the middle. Top with peanuts and radish slices, and serve with lime wedges on the side.
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