Recipe: Nibble on Naledi's yummy meatballs – Food For Mzansi

Chef Naledi Toona offers private cooking lessons in the comfort of your own home, and she shares her recipes and food story through social media. Try her easy recipe for juicy meatballs with a balsamic glaze. Photo: Supplied/Food For Mzansi
There are many secrets to preparing the perfect meatballs, but for chef Naledi Toona it is all in the ingredients. Toona sets the bar high in everything she does, and says that fresh produce is key in her recipe for juicy tasty meatballs. After all, it is a scientific fact that cooking with fresh ingredients always makes your food better, says this Botswana-born food entrepreneur.
It shouldn’t come as a shock that the chef and cooking instructor feels so strongly about fresh produce. She’s got farming roots that spread all over Botswana.
“My grandparents owned a farm in Botswana that had over 100 orange trees, and they supplied quite a number of shops. Most of my uncles and cousins are farmers too (vegetables, fruits, cattle and sheep),” she says.
The social media sensation’s mouthwatering creations will leave you craving for more and yet, despite all her achievements, she says she still remains a farm girl at heart.
She shares her recipes and food story through her social media via “Chef Naledi – From My Kitchen to Yours”.
Working with food every day, it comes as no surprise that she does not have a favourite dish. However, she does admit to loving foods that she can nibble on.
“My friends always say, ‘Naledi, the nibbler’. So, any easy nibbles really do it for me.”
Meatballs are ideal for nibbles, a family meal or even for lunch boxes. There are many paths to cooking up a tasty meatball. Most people stick to one common path or one meatball style often working through the well-practiced motions. Instead of starchy potatoes Toona uses baby marrow.
A post shared by Simple Nutritious Food for Family (@chef_naledi)
Toona says that the grated baby marrow adds texture and is a wonderful way to hide veggies from fussy eaters. They are also great to freeze for later.
Make the perfect meatballs with chef Naledi in just six easy steps.
ALSO READ: Recipe: Rising foodie Methoa Zita’s lamb potjie
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1.      Preheat the oven to 180 °C.
2.     Mix all the ingredients, except for the balsamic glaze together in a large bowl, and season it with salt and pepper.
3.     Divide the mixture into equal round balls.
4.    Lightly grease a baking tray, or spray with Spray and cook.
5.     Place all the meatballs in a baking tray. Bake in the oven for 8 minutes or until cooked through.
6.    Set aside. Glaze the meatballs with the balsamic glaze and serve immediately.
With roots in the Northern Cape, this Kimberley Diamond has had a passion for telling human interest stories since she could speak her first words. A foodie by heart, she began her journalistic career as an intern at the SABC where she discovered her love for telling agricultural, community and nature related stories. Not a stranger to a challenge Ngcakani will go above and beyond to tell your truth.
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