# Cooking a Delicious Recipe: Bog and Balls



Hi, it's Mindy from Wheel and the World. Today we're going to be cooking a really fun recipe and we call it Bog and Balls. And that sounds a little bit funny but it basically is a play on spaghetti bolognese or spaghetti bog and meatballs. We actually love this in our family, the kids love it, it's quite a rich entertainment type dish. It's a Sunday in our house, we have extra kids coming tonight, you know my son's girlfriend will be here so we'd like to cook up a bit of a storm and it's something that is very versatile as well.



## Making the Meatballs

So with this dish we're going to be making our meatballs first and our meatballs will be steamed and I'm using the cook expert, the Magimix cook expert to do our steaming because it is an all-in-one induction cooker and the meatballs come out lovely and soft and beautiful when you cook them this way. So we're going to start with our meat and you can see here that I've pre-prepared a little bit of our meat. So we've got 500 grams of pork mince and I have a kilo each of the beef minces and these are grass fed really good beef minces that we get from our local IGA. So they are local mince as well. So the mince that I'm using is a premium, but it's not the ultra, ultra lean mince. It's the medium premium mince. So there is a little bit of fat not a huge amount probably about 10% but it is enough to kind of make our meatballs not dry out. So to this meat I've added my salt and my pepper and I've added my 2 cloves of garlic that have just been grated over the top there. So that's going to season our mince and now I'm going to add our eggs. So I'm adding 2 eggs into that and I just do 2 whole eggs. These are fresh from our truck pan and I'm just popping them straight in. They will get combined with my hands when we're done. I'm going to be doing 3 quarters of a cup of polenta, you can use breadcrumbs if you want to, polenta works just as well and being gluten free it's a great 1, This is a white corn polenta and that's just going to add the thickness to my meatballs and help them to stick together. Now to give your meatballs some tenderness, I'm going to add in some milk. So the milk actually helps to bind that and it's half a cup of milk. You can actually add a little bit of almond milk if you want to if you prefer that if you're not able to have dairy. And some of our beef stock powder. I'm doing 1 tablespoon in there because we just want that real robust beef taste. And most importantly, just to give it that real Italian flavour, I've got some dried Italian herbs. There's basil, there's oregano, and there's some parsley in there. There's a little bit of tomato flakes in there as well. There's some paprika flakes and a little bit of dried chilli. So it's a really beautiful blend there. And we're just going to do a couple of tablespoons of that. So you can see how big this mix is, it feeds, comfortably feeds up to 8 people, including teenagers which is great. So we do this dish quite a lot. So I'm just getting my hands, I've got some food prep gloves on just to make it less messy and I'm literally just getting my hands in that meat and I am just mixing, mixing, mixing. So you can see the recipe on there, these meatballs have so much flavour and so much love put into them. They will be rolled up and put into the XXL steamer attachment that comes with what doesn't come with the Maggi mix. You'd have to buy it separately. I got it when it was on sale. I would never buy it for price because they are a little bit on the pricey side but once you own them the quality is outstanding and it's an asset in my kitchen that will last a very long time. It is made of stainless steel, very robust, it holds 5 and a half litres of food in there so it's great for big families like mine. You can actually halve this recipe as well but you would need to only cook your meatballs for the 1 cycle so the 20 minutes if you're going to halve it. We're doing it for 40 minutes of cooking time on this recipe. Okay, see how that's combining beautifully? Absolutely gorgeous. So you don't want it to be mixed in a machine or anything like that because it will take out some of the consistency and the rusticness of the balls. So you do need to hand mix them. It's the only way to achieve a really good quality meatball. So I really encourage you to hand mix these if you're able. If you have any injuries to your hands or any issues you can put them maybe with a dough hook in a food mixer or something like that but generally speaking this is the best way to get that beautiful flavour through your meatballs. You're just literally getting your hands in there, spreading all of that egg through, the egg's combining really, really well and they're feeling really robust now. That protein is relaxing and that meat is going to be absolutely beautiful. So what we do when we roll these balls is we're going to leave approximately just a bunch of meat in the corner to go into our bolognese sauce and that's going to make our bogan balls. Okay so I'm pretty happy with that now. I'm going to start rolling my balls and I'm going to pop them in the steamer. So this is the steamer attachment here. What I've done is I've lined a bit of paper towel, a bit of wax paper in the bottom but I've left some of the steaming holes around the edges. So they don't matter so much if you put a meatball on the edge, that's completely fine. It just allows a little less mess and allows them not to stick. So our balls we're going to roll, They're going to be quite large, so we want them to be about this size. So looking at about probably 3cm all the way around, and that will be about the size of a large golf ball in my hand there. So 1 of the larger ones, a little bit bigger than your very small little meatballs because we'll be popping them on top of the sauce about 2 or 3 on each plate. So you don't need that many on the plate because they're very filling and it also means that they're going to be a lot more tender when you eat them and juicy. So this rolling, rolling, rolling, getting the consistency right of our meatballs. We've got quite a lot to roll here today. We're going to be filling this whole steamer with oil. So these will be set aside while we make our sauce and the rest of the meat is going to go into our bog, into our bolognese. So that's why it's called bog and balls. A big crab pleaser there. Okay. So that's our meatballs all rolled up. So I'm just going to take off my gloves and pop them in the bin and then put that aside and we're going to go over to the Magimix and we're going to cook our bolognese. Alright, So over to the Magimix we go. So in the Magimix I have some garlic cloves already peeled and put in there and I'm going to be spinning those on speed 15 for about 10 seconds. So I'm just going to do that, put this time down there, it's really easy to do. And then we're going to go to our speed. So 15, we're going to I'm going to chop our garlic. That's done that absolutely beautifully. Now what I'm going to do is just scrape down the sides of that 1 with our spatula. The garlic, 4 cloves of garlic sounds like a lot of garlic but remember we're cooking up quite a lot of sauce, so we need to have lots and lots of garlic in there. And more is better always when it comes to garlic. So to that garlic, I've got some chopped... ..A chopped whole capsicum, 2 whole chopped onions into quarters, and a whole celery just cut into pieces like this and I've got some carrot just chopped into big pieces like that and I'm going to chuck all that into the bowl. So veggies make this bowl quite flavourful. This will all chop down. I'm going to cook that down. I'm just going to do that on speed 13 for 10 seconds. Alright, so we're just scraping the top of the lid off and I'm just going to then add my olive oil and we will cook that for a little while and then add all of our tomatoes which are going to steam with our meat, steam our balls. All right, so now what we're going to do is go to add our olive oil. So I've got my olive oil here, I'm gonna pop that in. And we're going to add our Italian herbs into that 1 too just to give it some flavour and that's going to make a big difference to the flavour profile of our sauce And so that's going to cook for stir-fry under cooking. So stir-fry and I'm going to do that for 5 minutes and that is auto so speed 1a on 160 degrees and I'll leave the lid off when I'm cooking that 1. And that's just going to do that for us. Now what's left in here is our meat that goes in our bog. So you saw how much was in this pot here. We have about that much left so it's about probably less than a third of the meat that was left that's going to go in our tomato sauce to cook with our bog. And I'm going to use just Australian, you can use diced or crushed tomatoes. And I've used 1 tin of the tomato paste. And I'm using balsamic vinegar. So balsamic vinegar is 1 of the most beautiful rich flavors of Italian cuisine and I find that in my bolognese it just adds so much flavor. So I really love to add this flavor profile to my Spag bog because it just gives it a robustness that you can't get from anything else Now while we're waiting for that to cook, I'm going to just add make my beef stock So the beef stock is going to give it a bit of a unami type flavour, a bit of a savoury flavour. And I just use a tablespoon of stock powder, beef stock powder, but you can also use beef stock paste, which I often do make. I don't have any fresh beef stock paste at the moment so this is a great substitute to make for your beef liquid stock. Of course if you have fresh liquid stock that's absolutely fine to use as well but this is just going to give us that real beefy flavour so that we've got enough liquid to steam our meatballs once they're in the top of this Maggi mix. So what happens with the XXL steamer is it sits on top of the Magimix instead of the lid and we end up with all the steam going up inside under the vents of the Magimix steamer. So we're going to steam for a total of 40 minutes to cook our balls and then we're going to serve that sauce over the top. So it gets up to 140 degrees for steam but we're cooking, we're stir frying now at 160 degrees. So this is just to cook our veggies down like you would on the stove top if you were frying. It's basically mimicking that frying process. So we leave the lid off so that the steam can come out of the Maggi mix so that it doesn't create that condensation and then it becomes really the vegetables have that real kind of cooked down flavour when we're cooking the Maggi mix. So we've got a couple of minutes to go on that 1 and we'll just let that do its thing but it's really really a great machine for that reason that you can have all of those flavour profiles building your sauces up, making them taste delicious and the all-in-one aspect just makes it so good for cleaning as well. The other feature of this machine is that it has a clean feature and the clean feature is just fantastic. You can click on clean and you can have your machine whisk around with a bit of detergent and clean up any sauces or anything that you've had in the bowl. You could even do it while you have the steamer on top just to help those vapors get up there. And 1 of the big tips I had was that in the bowl you can use a dishwashing tablet and you can have your steamer on top and you can put that on steam just to clean underneath the steamer. So that's something that just makes your job a little bit easier when you're trying to cook. So not too long to go on that sautéing of those veggies. It smells really, really good in here. Get that real Italian herb flavour with that garlic. It's absolutely delicious and it's going to give us a whole lot of taste. So we've got our salt and pepper ready. I always like to keep our food seasoned, very very important to do that. Now with our salt and pepper, basically what I do is I grate salt and pepper. I've got some in the meatball, so I don't need that much, but I'm just going to add a little sprinkle to that because it wasn't my usual beef stock paste or my liquid stock that has a little bit more salt in it. So normally there would be a lot more salt that you would have, but this one's actually quite fine. So you can see on the recipe there, we're going to be, our sauce is going to be cooking as we steam our meatballs. Okay, so there we go. We're done with our sauce. And you're going to be able to see over that Magimix how that's bubbling away. If we could zoom into that 1. Yep, it's bubbling away. That looks absolutely amazing. And so that's cooked all of that down in 5 minutes. That's pretty quick if you ask me, that's very very fast Just looking for my spatula Disappeared and I am going to and we're going to scrape that down and we're going to start building our sauce now. So that has cooked that down beautifully. The puree of the veggies is great because it hides in the sauce And it means that the kids when they're eating this type of food won't be as alarmed, which is great Okay, so adding our tins of our tomatoes in there Tins of our tomatoes In there go And we're going to add our passata. So the passata that I'm adding is actually, I'm cheating a little bit today, I'm adding an arrabbiata sauce, which is a burrilla, just a sauce, but it is a type of variety of passata that has chili peppers in it. So normally you can just use tomato passata, but the arrabiata is fine as well. And it's just going to give our bolognese a little bit more zest. So you don't have to use this 1. This is just what I'm doing at the moment because I did have this in the cupboard. Now we like to give it a bit of a rinse and just chuck the rest of that sauce in. And then we're going to add our balsamic. So balsamic, only need a little bit in there, just a teaspoon. That's going to add to that richness. And our tomato paste. So that tomato paste is absolutely beautiful. We're just going to scrape that out. So a whole can of tomato paste, about 140 grams, and that's going to add to the richness of our sauce. Now I don't like adding any sugars into my sauce. I like the natural sweetness of the vegetables and I like the savoury component of a bolognese. So if you do like it a little bit sweeter you can add a little bit of sugar but you don't have to. As I said, I'm just seasoning because we don't have our stock that I normally would use. And then our stock is going in and that's pretty much filled the bowl with liquid. And we're going to just give that a bit of a stir around. There is a flying here bugging me I do not like flies. Okay stirring around and that's you can see that flavor already and then that looks amazing And then what we're going to do is break up our meat and pop that into the sauce that we'll mix up through the sauce as it's steaming. And that's why it is bogan bowls because it is the bolognese. Bolognese has meat, right? So it is not just your traditional meatballs where you use the sauce only, this has a meat component. They're just going to sit there and what I'm going to do before we start is just push that into the sauce so that that will cook with that sauce, oh that fly, Oh my goodness. And then we're going to add our XXL steamer. And 1 fly in the house can just drive you absolutely insane. Okay. So we're gonna grab our XXL steamer now. You can see that's right to the top of capacity. We have a line there that tells us where and we have got right to it. When I get my eggs out of the bowl, I think it would be a lot better for being able to do things like this. But this just fits all of that food in there, which is just fantastic if you're cooking for a large amount of people. So on the top, our steamer clicks in just like it does when you have your lid on, so it's clicked into the bowl there and you see my meatballs on top and I'm just going to slightly move my Magimix from under the cupboard there, that's okay you can still see it and I'm going to put it on XXL steamer. So it has its own setting for the steamer and we're going to press OK and that's going to do 25 minutes which is fine, you can do 20 minutes is what I've written in the recipe that would be perfectly fine as well. And then we come in and we stir the sauce through and we do it for another 20 minutes. So that's going to cook away and I'm going to show you just at the end with a photo how it comes out and what it looks like. I'll have a photo of the meatballs for you to see them cooked when they're done and then I'll show you

Cooking a Delicious Recipe: Bog and Balls

- The video is about cooking a recipe called "Bog and Balls," which is a play on spaghetti bolognese and meatballs.
- The recipe uses a mix of pork and beef mince, along with various seasonings and ingredients.
- The meatballs are steamed using the Magimix cook expert.
- The meatball mixture is rolled into large golf ball-sized balls and placed in a steamer attachment.
- The rest of the meat is used to make the bolognese sauce.
- The sauce includes garlic, capsicum, onions, celery, carrots, and tomatoes.
- The vegetables are chopped and cooked with olive oil before adding the tomatoes.
- The meatballs and sauce are cooked separately.
- The recipe yields a large amount of food, suitable for feeding a family or a group of people.

- The person is cooking a tomato sauce with meatballs
- They add olive oil and Italian herbs to the sauce
- They cook the sauce for 5 minutes at 160 degrees
- They use diced or crushed tomatoes and tomato paste in the sauce
- They add balsamic vinegar for flavor
- They make beef stock using stock powder
- They steam the meatballs for 40 minutes using an XXL steamer on top of the Magimix
- They use the Magimix clean feature to clean the machine
- They season the sauce with salt and pepper
- They add tomatoes, passata, balsamic, tomato paste, and stock to the sauce
- They break up the meat and add it to the sauce
- They cook the sauce with the meatballs using the XXL steamer

The speaker demonstrates how to use a steamer to cook a large amount of food. They set the steamer for 25 minutes, but mention that 20 minutes would also work. The speaker will show a photo of the cooked meatballs at the end.

The video demonstrates how to make a recipe called "Bog and Balls," which is a combination of spaghetti bolognese and meatballs. The recipe uses a mix of pork and beef mince, and the meatballs are steamed using the Magimix cook expert. The rest of the meat is used to make a bolognese sauce with various vegetables and seasonings. The recipe yields a large amount of food suitable for feeding a family or a group of people.

Today we're going to be cooking a really fun recipe and we call it Bog and Balls.

And that sounds a little bit funny but it basically is a play on spaghetti bolognese or spaghetti bog and meatballs.

We actually love this in our family, the kids love it, it's quite a rich entertainment type dish.

It's a Sunday in our house, we have extra kids coming tonight, you know my son's girlfriend will be here so we'd like to cook up a bit of a storm and it's something that is very versatile as well.

So with this dish we're going to be making our meatballs first and our meatballs will be steamed and I'm using the cook expert, the Magimix cook expert to do our steaming because it is an all-in-one induction cooker and the meatballs come out lovely and soft and beautiful when you cook them this way.

So we're going to start with our meat and you can see here that I've pre-prepared a little bit of our meat.

So we've got 500 grams of pork mince and I have a kilo each of the beef minces and these are grass fed really good beef minces that we get from our local IGA.

So the mince that I'm using is a premium, but it's not the ultra, ultra lean mince.

So there is a little bit of fat not a huge amount probably about 10% but it is enough to kind of make our meatballs not dry out.

So to this meat I've added my salt and my pepper and I've added my 2 cloves of garlic that have just been grated over the top there.

So that's going to season our mince and now I'm going to add our eggs.

So I'm adding 2 eggs into that and I just do 2 whole eggs.

These are fresh from our truck pan and I'm just popping them straight in.

They will get combined with my hands when we're done.

I'm going to be doing 3 quarters of a cup of polenta, you can use breadcrumbs if you want to, polenta works just as well and being gluten free it's a great 1, This is a white corn polenta and that's just going to add the thickness to my meatballs and help them to stick together.

Now to give your meatballs some tenderness, I'm going to add in some milk.

So the milk actually helps to bind that and it's half a cup of milk.

You can actually add a little bit of almond milk if you want to if you prefer that if you're not able to have dairy.

I'm doing 1 tablespoon in there because we just want that real robust beef taste.

And most importantly, just to give it that real Italian flavour, I've got some dried Italian herbs.

There's basil, there's oregano, and there's some parsley in there.

There's a little bit of tomato flakes in there as well.

There's some paprika flakes and a little bit of dried chilli.

And we're just going to do a couple of tablespoons of that.

So you can see how big this mix is, it feeds, comfortably feeds up to 8 people, including teenagers which is great.

So I'm just getting my hands, I've got some food prep gloves on just to make it less messy and I'm literally just getting my hands in that meat and I am just mixing, mixing, mixing.

So you can see the recipe on there, these meatballs have so much flavour and so much love put into them.

They will be rolled up and put into the XXL steamer attachment that comes with what doesn't come with the Maggi mix.

I would never buy it for price because they are a little bit on the pricey side but once you own them the quality is outstanding and it's an asset in my kitchen that will last a very long time.

It is made of stainless steel, very robust, it holds 5 and a half litres of food in there so it's great for big families like mine.

You can actually halve this recipe as well but you would need to only cook your meatballs for the 1 cycle so the 20 minutes if you're going to halve it.

We're doing it for 40 minutes of cooking time on this recipe.

Okay, see how that's combining beautifully?

So you don't want it to be mixed in a machine or anything like that because it will take out some of the consistency and the rusticness of the balls.

It's the only way to achieve a really good quality meatball.

So I really encourage you to hand mix these if you're able.

If you have any injuries to your hands or any issues you can put them maybe with a dough hook in a food mixer or something like that but generally speaking this is the best way to get that beautiful flavour through your meatballs.

You're just literally getting your hands in there, spreading all of that egg through, the egg's combining really, really well and they're feeling really robust now.

That protein is relaxing and that meat is going to be absolutely beautiful.

So what we do when we roll these balls is we're going to leave approximately just a bunch of meat in the corner to go into our bolognese sauce and that's going to make our bogan balls.

I'm going to start rolling my balls and I'm going to pop them in the steamer.

What I've done is I've lined a bit of paper towel, a bit of wax paper in the bottom but I've left some of the steaming holes around the edges.

So they don't matter so much if you put a meatball on the edge, that's completely fine.

It just allows a little less mess and allows them not to stick.

So our balls we're going to roll, They're going to be quite large, so we want them to be about this size.

So looking at about probably 3cm all the way around, and that will be about the size of a large golf ball in my hand there.

So 1 of the larger ones, a little bit bigger than your very small little meatballs because we'll be popping them on top of the sauce about 2 or 3 on each plate.

So you don't need that many on the plate because they're very filling and it also means that they're going to be a lot more tender when you eat them and juicy.

So this rolling, rolling, rolling, getting the consistency right of our meatballs.

We've got quite a lot to roll here today.

We're going to be filling this whole steamer with oil.

So these will be set aside while we make our sauce and the rest of the meat is going to go into our bog, into our bolognese.

So I'm just going to take off my gloves and pop them in the bin and then put that aside and we're going to go over to the Magimix and we're going to cook our bolognese.

So in the Magimix I have some garlic cloves already peeled and put in there and I'm going to be spinning those on speed 15 for about 10 seconds.

So I'm just going to do that, put this time down there, it's really easy to do.

So 15, we're going to I'm going to chop our garlic.

Now what I'm going to do is just scrape down the sides of that 1 with our spatula.

The garlic, 4 cloves of garlic sounds like a lot of garlic but remember we're cooking up quite a lot of sauce, so we need to have lots and lots of garlic in there.

And more is better always when it comes to garlic.

So to that garlic, I've got some chopped...

..A chopped whole capsicum, 2 whole chopped onions into quarters, and a whole celery just cut into pieces like this and I've got some carrot just chopped into big pieces like that and I'm going to chuck all that into the bowl.

So veggies make this bowl quite flavourful.

I'm just going to do that on speed 13 for 10 seconds.

Alright, so we're just scraping the top of the lid off and I'm just going to then add my olive oil and we will cook that for a little while and then add all of our tomatoes which are going to steam with our meat, steam our balls.

All right, so now what we're going to do is go to add our olive oil.

So I've got my olive oil here, I'm gonna pop that in.

And we're going to add our Italian herbs into that 1 too just to give it some flavour and that's going to make a big difference to the flavour profile of our sauce And so that's going to cook for stir-fry under cooking.

So stir-fry and I'm going to do that for 5 minutes and that is auto so speed 1a on 160 degrees and I'll leave the lid off when I'm cooking that 1.

Now what's left in here is our meat that goes in our bog.

So you saw how much was in this pot here.

We have about that much left so it's about probably less than a third of the meat that was left that's going to go in our tomato sauce to cook with our bog.

And I'm going to use just Australian, you can use diced or crushed tomatoes.

So balsamic vinegar is 1 of the most beautiful rich flavors of Italian cuisine and I find that in my bolognese it just adds so much flavor.

So I really love to add this flavor profile to my Spag bog because it just gives it a robustness that you can't get from anything else Now while we're waiting for that to cook, I'm going to just add make my beef stock So the beef stock is going to give it a bit of a unami type flavour, a bit of a savoury flavour.

And I just use a tablespoon of stock powder, beef stock powder, but you can also use beef stock paste, which I often do make.

I don't have any fresh beef stock paste at the moment so this is a great substitute to make for your beef liquid stock.

Of course if you have fresh liquid stock that's absolutely fine to use as well but this is just going to give us that real beefy flavour so that we've got enough liquid to steam our meatballs once they're in the top of this Maggi mix.

So what happens with the XXL steamer is it sits on top of the Magimix instead of the lid and we end up with all the steam going up inside under the vents of the Magimix steamer.

So we're going to steam for a total of 40 minutes to cook our balls and then we're going to serve that sauce over the top.

So it gets up to 140 degrees for steam but we're cooking, we're stir frying now at 160 degrees.

So this is just to cook our veggies down like you would on the stove top if you were frying.

It's basically mimicking that frying process.

So we leave the lid off so that the steam can come out of the Maggi mix so that it doesn't create that condensation and then it becomes really the vegetables have that real kind of cooked down flavour when we're cooking the Maggi mix.

So we've got a couple of minutes to go on that 1 and we'll just let that do its thing but it's really really a great machine for that reason that you can have all of those flavour profiles building your sauces up, making them taste delicious and the all-in-one aspect just makes it so good for cleaning as well.

The other feature of this machine is that it has a clean feature and the clean feature is just fantastic.

You can click on clean and you can have your machine whisk around with a bit of detergent and clean up any sauces or anything that you've had in the bowl.

You could even do it while you have the steamer on top just to help those vapors get up there.

And 1 of the big tips I had was that in the bowl you can use a dishwashing tablet and you can have your steamer on top and you can put that on steam just to clean underneath the steamer.

So that's something that just makes your job a little bit easier when you're trying to cook.

So not too long to go on that sautéing of those veggies.

Get that real Italian herb flavour with that garlic.

It's absolutely delicious and it's going to give us a whole lot of taste.

I always like to keep our food seasoned, very very important to do that.

Now with our salt and pepper, basically what I do is I grate salt and pepper.

I've got some in the meatball, so I don't need that much, but I'm just going to add a little sprinkle to that because it wasn't my usual beef stock paste or my liquid stock that has a little bit more salt in it.

So normally there would be a lot more salt that you would have, but this one's actually quite fine.

So you can see on the recipe there, we're going to be, our sauce is going to be cooking as we steam our meatballs.

And you're going to be able to see over that Magimix how that's bubbling away.

And so that's cooked all of that down in 5 minutes.

That's pretty quick if you ask me, that's very very fast Just looking for my spatula Disappeared and I am going to and we're going to scrape that down and we're going to start building our sauce now.

So that has cooked that down beautifully.

The puree of the veggies is great because it hides in the sauce And it means that the kids when they're eating this type of food won't be as alarmed, which is great Okay, so adding our tins of our tomatoes in there Tins of our tomatoes In there go And we're going to add our passata.

So the passata that I'm adding is actually, I'm cheating a little bit today, I'm adding an arrabbiata sauce, which is a burrilla, just a sauce, but it is a type of variety of passata that has chili peppers in it.

So normally you can just use tomato passata, but the arrabiata is fine as well.

And it's just going to give our bolognese a little bit more zest.

This is just what I'm doing at the moment because I did have this in the cupboard.

Now we like to give it a bit of a rinse and just chuck the rest of that sauce in.

And then we're going to add our balsamic.

So balsamic, only need a little bit in there, just a teaspoon.

So that tomato paste is absolutely beautiful.

So a whole can of tomato paste, about 140 grams, and that's going to add to the richness of our sauce.

Now I don't like adding any sugars into my sauce.

I like the natural sweetness of the vegetables and I like the savoury component of a bolognese.

So if you do like it a little bit sweeter you can add a little bit of sugar but you don't have to.

As I said, I'm just seasoning because we don't have our stock that I normally would use.

And then our stock is going in and that's pretty much filled the bowl with liquid.

And we're going to just give that a bit of a stir around.

There is a flying here bugging me I do not like flies.

Okay stirring around and that's you can see that flavor already and then that looks amazing And then what we're going to do is break up our meat and pop that into the sauce that we'll mix up through the sauce as it's steaming.

And that's why it is bogan bowls because it is the bolognese.

So it is not just your traditional meatballs where you use the sauce only, this has a meat component.

They're just going to sit there and what I'm going to do before we start is just push that into the sauce so that that will cook with that sauce, oh that fly, Oh my goodness.

And then we're going to add our XXL steamer.

And 1 fly in the house can just drive you absolutely insane.

You can see that's right to the top of capacity.

We have a line there that tells us where and we have got right to it.

When I get my eggs out of the bowl, I think it would be a lot better for being able to do things like this.

But this just fits all of that food in there, which is just fantastic if you're cooking for a large amount of people.

So on the top, our steamer clicks in just like it does when you have your lid on, so it's clicked into the bowl there and you see my meatballs on top and I'm just going to slightly move my Magimix from under the cupboard there, that's okay you can still see it and I'm going to put it on XXL steamer.

So it has its own setting for the steamer and we're going to press OK and that's going to do 25 minutes which is fine, you can do 20 minutes is what I've written in the recipe that would be perfectly fine as well.

And then we come in and we stir the sauce through and we do it for another 20 minutes.

So that's going to cook away and I'm going to show you just at the end with a photo how it comes out and what it looks like.

I'll have a photo of the meatballs for you to see them cooked when they're done and then I'll show you


Speaker 0: Hi, it's Mindy from Wheel and the World. Today we're going to be cooking a really fun recipe and we call it Bog and Balls. And that sounds a little bit funny but it basically is a play on spaghetti bolognese or spaghetti bog and meatballs. We actually love this in our family, the kids love it, it's quite a rich entertainment type dish. It's a Sunday in our house, we have extra kids coming tonight, you know my son's girlfriend will be here so we'd like to cook up a bit of a storm and it's something that is very versatile as well.

So with this dish we're going to be making our meatballs first and our meatballs will be steamed and I'm using the cook expert, the Magimix cook expert to do our steaming because it is an all-in-one induction cooker and the meatballs come out lovely and soft and beautiful when you cook them this way. So we're going to start with our meat and you can see here that I've pre-prepared a little bit of our meat. So we've got 500 grams of pork mince and I have a kilo each of the beef minces and these are grass fed really good beef minces that we get from our local IGA. So they are local mince as well. So the mince that I'm using is a premium, but it's not the ultra, ultra lean mince.

It's the medium premium mince. So there is a little bit of fat not a huge amount probably about 10% but it is enough to kind of make our meatballs not dry out. So to this meat I've added my salt and my pepper and I've added my 2 cloves of garlic that have just been grated over the top there. So that's going to season our mince and now I'm going to add our eggs. So I'm adding 2 eggs into that and I just do 2 whole eggs.

These are fresh from our truck pan and I'm just popping them straight in. They will get combined with my hands when we're done. I'm going to be doing 3 quarters of a cup of polenta, you can use breadcrumbs if you want to, polenta works just as well and being gluten free it's a great 1, This is a white corn polenta and that's just going to add the thickness to my meatballs and help them to stick together. Now to give your meatballs some tenderness, I'm going to add in some milk. So the milk actually helps to bind that and it's half a cup of milk.

You can actually add a little bit of almond milk if you want to if you prefer that if you're not able to have dairy. And some of our beef stock powder. I'm doing 1 tablespoon in there because we just want that real robust beef taste. And most importantly, just to give it that real Italian flavour, I've got some dried Italian herbs. There's basil, there's oregano, and there's some parsley in there.

There's a little bit of tomato flakes in there as well. There's some paprika flakes and a little bit of dried chilli. So it's a really beautiful blend there. And we're just going to do a couple of tablespoons of that. So you can see how big this mix is, it feeds, comfortably feeds up to 8 people, including teenagers which is great.

So we do this dish quite a lot. So I'm just getting my hands, I've got some food prep gloves on just to make it less messy and I'm literally just getting my hands in that meat and I am just mixing, mixing, mixing. So you can see the recipe on there, these meatballs have so much flavour and so much love put into them. They will be rolled up and put into the XXL steamer attachment that comes with what doesn't come with the Maggi mix. You'd have to buy it separately.

I got it when it was on sale. I would never buy it for price because they are a little bit on the pricey side but once you own them the quality is outstanding and it's an asset in my kitchen that will last a very long time. It is made of stainless steel, very robust, it holds 5 and a half litres of food in there so it's great for big families like mine. You can actually halve this recipe as well but you would need to only cook your meatballs for the 1 cycle so the 20 minutes if you're going to halve it. We're doing it for 40 minutes of cooking time on this recipe.

Okay, see how that's combining beautifully? Absolutely gorgeous. So you don't want it to be mixed in a machine or anything like that because it will take out some of the consistency and the rusticness of the balls. So you do need to hand mix them. It's the only way to achieve a really good quality meatball.

So I really encourage you to hand mix these if you're able. If you have any injuries to your hands or any issues you can put them maybe with a dough hook in a food mixer or something like that but generally speaking this is the best way to get that beautiful flavour through your meatballs. You're just literally getting your hands in there, spreading all of that egg through, the egg's combining really, really well and they're feeling really robust now. That protein is relaxing and that meat is going to be absolutely beautiful. So what we do when we roll these balls is we're going to leave approximately just a bunch of meat in the corner to go into our bolognese sauce and that's going to make our bogan balls.

Okay so I'm pretty happy with that now. I'm going to start rolling my balls and I'm going to pop them in the steamer. So this is the steamer attachment here. What I've done is I've lined a bit of paper towel, a bit of wax paper in the bottom but I've left some of the steaming holes around the edges. So they don't matter so much if you put a meatball on the edge, that's completely fine.

It just allows a little less mess and allows them not to stick. So our balls we're going to roll, They're going to be quite large, so we want them to be about this size. So looking at about probably 3cm all the way around, and that will be about the size of a large golf ball in my hand there. So 1 of the larger ones, a little bit bigger than your very small little meatballs because we'll be popping them on top of the sauce about 2 or 3 on each plate. So you don't need that many on the plate because they're very filling and it also means that they're going to be a lot more tender when you eat them and juicy.

So this rolling, rolling, rolling, getting the consistency right of our meatballs. We've got quite a lot to roll here today. We're going to be filling this whole steamer with oil. So these will be set aside while we make our sauce and the rest of the meat is going to go into our bog, into our bolognese. So that's why it's called bog and balls.

A big crab pleaser there. Okay. So that's our meatballs all rolled up. So I'm just going to take off my gloves and pop them in the bin and then put that aside and we're going to go over to the Magimix and we're going to cook our bolognese. Alright, So over to the Magimix we go.

So in the Magimix I have some garlic cloves already peeled and put in there and I'm going to be spinning those on speed 15 for about 10 seconds. So I'm just going to do that, put this time down there, it's really easy to do. And then we're going to go to our speed. So 15, we're going to I'm going to chop our garlic. That's done that absolutely beautifully.

Now what I'm going to do is just scrape down the sides of that 1 with our spatula. The garlic, 4 cloves of garlic sounds like a lot of garlic but remember we're cooking up quite a lot of sauce, so we need to have lots and lots of garlic in there. And more is better always when it comes to garlic. So to that garlic, I've got some chopped... ..A chopped whole capsicum, 2 whole chopped onions into quarters, and a whole celery just cut into pieces like this and I've got some carrot just chopped into big pieces like that and I'm going to chuck all that into the bowl.

So veggies make this bowl quite flavourful. This will all chop down. I'm going to cook that down. I'm just going to do that on speed 13 for 10 seconds. Alright, so we're just scraping the top of the lid off and I'm just going to then add my olive oil and we will cook that for a little while and then add all of our tomatoes which are going to steam with our meat, steam our balls.

All right, so now what we're going to do is go to add our olive oil. So I've got my olive oil here, I'm gonna pop that in. And we're going to add our Italian herbs into that 1 too just to give it some flavour and that's going to make a big difference to the flavour profile of our sauce And so that's going to cook for stir-fry under cooking. So stir-fry and I'm going to do that for 5 minutes and that is auto so speed 1a on 160 degrees and I'll leave the lid off when I'm cooking that 1. And that's just going to do that for us.

Now what's left in here is our meat that goes in our bog. So you saw how much was in this pot here. We have about that much left so it's about probably less than a third of the meat that was left that's going to go in our tomato sauce to cook with our bog. And I'm going to use just Australian, you can use diced or crushed tomatoes. And I've used 1 tin of the tomato paste.

And I'm using balsamic vinegar. So balsamic vinegar is 1 of the most beautiful rich flavors of Italian cuisine and I find that in my bolognese it just adds so much flavor. So I really love to add this flavor profile to my Spag bog because it just gives it a robustness that you can't get from anything else Now while we're waiting for that to cook, I'm going to just add make my beef stock So the beef stock is going to give it a bit of a unami type flavour, a bit of a savoury flavour. And I just use a tablespoon of stock powder, beef stock powder, but you can also use beef stock paste, which I often do make. I don't have any fresh beef stock paste at the moment so this is a great substitute to make for your beef liquid stock.

Of course if you have fresh liquid stock that's absolutely fine to use as well but this is just going to give us that real beefy flavour so that we've got enough liquid to steam our meatballs once they're in the top of this Maggi mix. So what happens with the XXL steamer is it sits on top of the Magimix instead of the lid and we end up with all the steam going up inside under the vents of the Magimix steamer. So we're going to steam for a total of 40 minutes to cook our balls and then we're going to serve that sauce over the top. So it gets up to 140 degrees for steam but we're cooking, we're stir frying now at 160 degrees. So this is just to cook our veggies down like you would on the stove top if you were frying.

It's basically mimicking that frying process. So we leave the lid off so that the steam can come out of the Maggi mix so that it doesn't create that condensation and then it becomes really the vegetables have that real kind of cooked down flavour when we're cooking the Maggi mix. So we've got a couple of minutes to go on that 1 and we'll just let that do its thing but it's really really a great machine for that reason that you can have all of those flavour profiles building your sauces up, making them taste delicious and the all-in-one aspect just makes it so good for cleaning as well. The other feature of this machine is that it has a clean feature and the clean feature is just fantastic. You can click on clean and you can have your machine whisk around with a bit of detergent and clean up any sauces or anything that you've had in the bowl.

You could even do it while you have the steamer on top just to help those vapors get up there. And 1 of the big tips I had was that in the bowl you can use a dishwashing tablet and you can have your steamer on top and you can put that on steam just to clean underneath the steamer. So that's something that just makes your job a little bit easier when you're trying to cook. So not too long to go on that sautéing of those veggies. It smells really, really good in here.

Get that real Italian herb flavour with that garlic. It's absolutely delicious and it's going to give us a whole lot of taste. So we've got our salt and pepper ready. I always like to keep our food seasoned, very very important to do that. Now with our salt and pepper, basically what I do is I grate salt and pepper.

I've got some in the meatball, so I don't need that much, but I'm just going to add a little sprinkle to that because it wasn't my usual beef stock paste or my liquid stock that has a little bit more salt in it. So normally there would be a lot more salt that you would have, but this one's actually quite fine. So you can see on the recipe there, we're going to be, our sauce is going to be cooking as we steam our meatballs. Okay, so there we go. We're done with our sauce.

And you're going to be able to see over that Magimix how that's bubbling away. If we could zoom into that 1. Yep, it's bubbling away. That looks absolutely amazing. And so that's cooked all of that down in 5 minutes.

That's pretty quick if you ask me, that's very very fast Just looking for my spatula Disappeared and I am going to and we're going to scrape that down and we're going to start building our sauce now. So that has cooked that down beautifully. The puree of the veggies is great because it hides in the sauce And it means that the kids when they're eating this type of food won't be as alarmed, which is great Okay, so adding our tins of our tomatoes in there Tins of our tomatoes In there go And we're going to add our passata. So the passata that I'm adding is actually, I'm cheating a little bit today, I'm adding an arrabbiata sauce, which is a burrilla, just a sauce, but it is a type of variety of passata that has chili peppers in it. So normally you can just use tomato passata, but the arrabiata is fine as well.

And it's just going to give our bolognese a little bit more zest. So you don't have to use this 1. This is just what I'm doing at the moment because I did have this in the cupboard. Now we like to give it a bit of a rinse and just chuck the rest of that sauce in. And then we're going to add our balsamic.

So balsamic, only need a little bit in there, just a teaspoon. That's going to add to that richness. And our tomato paste. So that tomato paste is absolutely beautiful. We're just going to scrape that out.

So a whole can of tomato paste, about 140 grams, and that's going to add to the richness of our sauce. Now I don't like adding any sugars into my sauce. I like the natural sweetness of the vegetables and I like the savoury component of a bolognese. So if you do like it a little bit sweeter you can add a little bit of sugar but you don't have to. As I said, I'm just seasoning because we don't have our stock that I normally would use.

And then our stock is going in and that's pretty much filled the bowl with liquid. And we're going to just give that a bit of a stir around. There is a flying here bugging me I do not like flies. Okay stirring around and that's you can see that flavor already and then that looks amazing And then what we're going to do is break up our meat and pop that into the sauce that we'll mix up through the sauce as it's steaming. And that's why it is bogan bowls because it is the bolognese.

Bolognese has meat, right? So it is not just your traditional meatballs where you use the sauce only, this has a meat component. They're just going to sit there and what I'm going to do before we start is just push that into the sauce so that that will cook with that sauce, oh that fly, Oh my goodness. And then we're going to add our XXL steamer. And 1 fly in the house can just drive you absolutely insane.

Okay. So we're gonna grab our XXL steamer now. You can see that's right to the top of capacity. We have a line there that tells us where and we have got right to it. When I get my eggs out of the bowl, I think it would be a lot better for being able to do things like this.

But this just fits all of that food in there, which is just fantastic if you're cooking for a large amount of people. So on the top, our steamer clicks in just like it does when you have your lid on, so it's clicked into the bowl there and you see my meatballs on top and I'm just going to slightly move my Magimix from under the cupboard there, that's okay you can still see it and I'm going to put it on XXL steamer. So it has its own setting for the steamer and we're going to press OK and that's going to do 25 minutes which is fine, you can do 20 minutes is what I've written in the recipe that would be perfectly fine as well. And then we come in and we stir the sauce through and we do it for another 20 minutes. So that's going to cook away and I'm going to show you just at the end with a photo how it comes out and what it looks like.

I'll have a photo of the meatballs for you to see them cooked when they're done and then I'll show you

See all Unknown transcripts on Html5mediaembed

Bogandballs (1)