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Breakfast: Saturday, September 10

Published: 11:34PM Friday September 09, 2011 Source: Breakfast

Rugby World Cup reaction
Auckland Mayor Len Brown reviews how the city's infrastructure coped before and after the opening match of the Rugby World Cup.

Breakfast talks to former All Black Mark Robinson for his reaction to the first All Blacks match and the buzz in and around Taranaki now that the Rugby World Cup has arrived.

Breakfast catches up with Toni Street on how the Rugby World Cup tour is progressing around the country, starting in New Plymouth.

ONE Sport RWC Commentators Martin Devlin and Taine Randell review the All Black's performance at the opening Rugby World Cup match.

Rowing champions
Breakfast chats to New Zealand's latest rowing champions, men's double sculls champion Joseph Sullivan and women's pair champion Rebecca Scown.

Gardening tips
Gardening expert Justin Newcombe tells Breakfast how to make the grass greener in your backyard after a winter of neglect.

9/11 anniversary
To get an insight of what it means for the USA Rugby World Cup team to be playing on the 10th anniversary of the September 11 terror attacks, Breakfasts chats to the USA team Captain Todd Clever and Vice Captain Mike Petri.

Swedish meatballs
Chef Mark Gregory teaches Breakfast how to make Swedish Meatballs - a hearty meal to feed the whole team.

Swedish Meatballs Recipe
Makes 4-6 portions
This versatile childhood recipe is great with almost any pasta, as a deli style sandwich filling with cheese and pickle, on top of Pizzas or simply add to a readymade supermarket sauce and serve with potatoes or rice and a salad

Once cooked the meatballs will easily last 3-4 days in the fridge. Great for after school snacks

Ingredients
1/2cup breadcrumbs
1/4 cup cream or milk
2 tablespoons olive oil
1  red onion finely chopped
350gm minced beef
350gm  minced pork belly
2 tablespoons honey
1 large whole egg
Salt and pepper
3 tablespoons butter

Try with
Add to your favourite pasta dish or simply add to a readymade supermarket sauce and serve with potatoes or rice and a salad

Method
In a bowl mix bread and cream or milk if preferred, together until crumbs are moistened. 
Cook onions in hot olive oil for 4-5 minutes until soft, remove from heat to cool. 
In a separate bowl mix the minces, cooked onion, honey, and egg. Season, add the crumb-cream mixture and mix well.
With wet hands in cold water, shape the meatballs into large walnut sized pieces, place onto a clean tray. 
To cook, heat butter in a large fry pan, when the butter sizzles add the meat balls.
Cook over a moderate heat for 10-12 minutes until lightly browned and cooked through, serve immediately with pasta or chill and refrigerate for up to 4 days.  
Tip If you like your meats balls with a spicey kick. Adding a quarter teaspoon of dried chilli flakes will do the trick

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