In need of some more winter warming nosh? We’re here to help with another recipe: meatballs with pepperberry, saltbush and cinnamon myrtle. This one is from The Australian Ingredients Kitchen by Nyul Nyul Elder Bruno Dann and Tahlia Mandie of Kakadu Plum Co. If you’ve ever been curious about native ingredients like pepperberries, finger lime and bush basil, this cookbook will show how easy it is to introduce and embrace foods from the lands we live on.

Here are some places you can check out to find native ingredients and plants:

• Kakadu Plum Co.
• Bush to Bowl
• Indigiearth
• Australian Superfood Co.

To explore some more recipes, check out the bush basil pesto we posted on the frankie website.Images and text from The Australian Ingredients Kitchen by Elder Bruno Dann and Tahlia Mandie, photography by Alicia Taylor. Murdoch Books RRP $39.99.

Meatballs are one of those simple recipes that can be enjoyed fresh or you can batch-cook them and store in the freezer for a later date. This recipe may be simple to make but it features some amazing bushfoods. If you don’t have cinnamon myrtle, use lemon myrtle instead or just leave it out. You can also add wattleseed or pepperleaf (the leaf of the pepperberry plant) for something different. Each time you create this recipe, you can try substituting the listed native ingredients with other bushfoods for tasty variations. They can be served with pasta or rice, and topped with freshly grated parmesan.

INGREDIENTS
Serves 4–6 (plus leftovers)

FOR MEATBALLS
1kg beef mince
1 tsp pepperberry powder
1 tsp saltbush powder
1/2 tsp cinnamon myrtle powder
1 sprig fresh native oregano, finely chopped
2 eggs
1 small onion, finely chopped
2 garlic cloves, crushed
1 C (75g) dried breadcrumbs

FOR SAUCE
1 tsp olive oil
1 garlic clove, crushed
1 small onion, finely diced
1 carrot, finely diced (optional)
700g tomato passata
1/2 tsp pepperberry powder
1/2 tsp cinnamon myrtle leaves or powder
2 tbsp bush basil, chopped
1/2 tsp saltbush powder

TO SERVE
Pasta
Parmesan cheese, grated

METHOD
Preheat the oven to 220°C.
Place all the meatball ingredients in a bowl and mix well using your hands (or mix them in a food processor if you prefer).
Shape the mixture into golf ball-sized meatballs (wet your hands with cold water first so the meat doesn’t stick to them). Place the meatballs on a baking tray lined with baking paper and bake for 20 minutes.
For the sauce, heat the olive oil in a large saucepan over medium-low heat and fry the garlic, onion and carrot (if using) until the garlic and onion are soft and translucent. Add all the remaining sauce ingredients. Half-fill the tomato passata jar with water, shake well and pour into the pan.
Reduce the heat to low and simmer for 20 minutes. Once the meatballs are cooked, transfer them to the sauce and simmer together for 15 minutes. Serve with pasta and freshly grated parmesan.