Kangaroo Meat Balls

Kangaroo meat is one of the healthiest and sustainable meat options with little to no fat, making it the leanest red meat option.

Kangaroo is usually wild caught in Australia and is otherwise healthy and usually eats it’s own natural diet before it’s slaughtered.

It contains a high amount of iron, protein, essential B vitamins, minerals such as zinc, iron and omega 3 fats.

Ingredients.

• 30ml (2 tablespoons) olive oil

• 2 white onions, finely diced

• 2 cloves garlic, minced

• several sprigs oregano, leaves roughly chopped

• 30ml (2 tablespoons) tomato paste

• 80ml (1/3 cup) red wine

• 400g tin chopped tomatoes

• 600ml chicken/veg/bone broth stock

• 500g kangaroo mince

• 100g fresh brown breadcrumbs (about 2 thick slices)

• 250g ricotta

• 60g parmesan, grated

• 1 egg plus 1 yolk, lightly whisked together

• several stems flat leaf parsley, roughly chopped

• salt and freshly ground black pepper

Method.

1. Heat 1 tablespoon oil in a pan and sauté the onion until softened, about 8-10 minutes. Remove half the onion and set aside for the meatballs.

2. Add the garlic and oregano to the onions in the pan and cook for another minute or two, then aadd the tomato paste and stir through. Pour in the wine and reduce by half.

3. Add the chopped tomatoes and half the stock. Season lightly with salt and pepper, cover partially and simmer for 10-15 minutes.

4. For the meatballs, combine the kangaroo, breadcrumbs, ricotta, parmesan and reserved onions in a mixing bowl. Season with 3/4 teaspoon salt and black pepper. Add the egg mixture and parsley and mix together by hand. Shape into evenly sized balls. You’ll get about 18 per batch.

5. Heat the remaining oil in a non-stick pan. Brown the meatballs on both sides, turning gently with a spoon. Place the meatballs in the tomato sauce, add the remaining stock, cover and simmer until the sauce is thickened and the meat, cooked through, about 25-30 minutes.

6. For the crispy oregano: Heat 20ml olive oil in a pan and fry 3-4 sprigs oregano until crisp. Scatter the oregano over the meatballs and drizzle the pan oils over, too.