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www.peppercornfood.com.au
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NEW
1
EXTRA LEAN BEEF MEATBALLS
contents
meatball RECIPES
Spaghetti and Meatballs.................................................. 4 
Meatballs Arrabiata ........................................................ 5 
Macaroni Meatball Bake ................................................. 6 
Swedish Meatballs and Gravy......................................... 7 
Potato & Meatball Pizza.................................................. 8 
Curry Meatballs .............................................................. 9 
Susie Burrell's Light & Tangy Meatball Stir-Fry ............... 11 
Susie Burrell’s Meatballs & Brown Rice Salad ............... 12 
Susie Burrell’s Meatballs with Mint Cous Cous .............. 13 
favourite RECIPES
Italian Pasta ................................................................. 14 
Chipolata Sausage Rolls with Tasty Tomato Sauce............ 15 
Barbecued Beef Burger and Tabouli Wraps ................. 16 
Sausage & Bean Hotpot .............................................. 17 
Creamy Chicken Broccoli Pasta .................................... 18 
Sausage and Risoni Stew ............................................ 19 
2
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EXTRA LEAN BEEF MEATBALLS
Perfect easy meal solutions for busy
families, Peppercorn Food Company's
new meatballs tick all the boxes.







Extra lean with less than 3% saturated fat
Made with fresh, quality Australian ingredients
Heart Foundation tick
100% Australian owned and made
No artificial colours or flavours
Gluten free
Bio-degradable packaging (trays)
BIODEGRADABLE &
COMPOSTABLE TRAY
QU
UR AL
ANTEE
GU
ITY AR
100%
Australian
Beef
O
3
Tick TM used under licence
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SPAGHETTI &
MEATBALLS
10 min
prep.
30 min.
cooking
INGREDIENTS (SERVES 4)
1 pack Peppercorn Extra
Lean Meatballs
1 medium brown onion,
finely chopped
1 garlic clove, crushed
1 cup red wine
400g can diced tomatoes
700g bottle passata
1prep.cup fresh parsley leaves,
35 min.
cooking
chopped
½ cup fresh basil leaves,
chopped
10 min
prep.
15 min.
80g
(⅓ cup) basil pesto &
cashew dip
400g
spaghetti
10 min
10 min
cooking
prep.
25 min.
cooking
METHOD
5 min
15 min.non-stick pot over
1 Heat 2 teaspoons of olive oil in a large
medium heat. Cook meatballs for 2 minutes until lightly
browned on all sides. Set aside.
10 min
prep.
2 In same pot, cook onion and garlic 5until
softened. Add wine.
min.
cooking
3 Stir through tomatoes, passata, herbs and pesto, and season
with salt and pepper. Return meatballs
to sauce. Simmer for
10 min
prep.
20 minutes.
20 min.
cooking
4 Meanwhile cook pasta in a large saucepan of boiling water
until al dente. Drain.
5 Serve spaghetti topped with meatballs and sauce. Garnish
with extra basil leaves and grated parmesan if desired.
prep.
cooking
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10 min
prep.
MEATBALLS
ARRABIATA
30 min.
cooking
10 min
prep.
35 min.
cooking
10 min
prep.
15 min.
1 pack Peppercorn Extra
Lean Meatballs
3 garlic cloves, crushed
10 min
prep.
1 medium onion, chopped
25 min.
cooking
2 long fresh chillies, finely
chopped
5 min
2 x 400g cans diced Italian
15 min.
Tomatoes
cooking
prep.
cooking
METHOD
INGREDIENTS (SERVES 4)
½ cup red wine
1 tablespoon brown sugar
1 tablespoon tomato paste
½ cup fresh basil leaves,
roughly chopped
400g penne pasta
¼ cup fresh parsley leaves,
chopped
10 min
prep.
1 Heat 2 teaspoons ofcooking
olive oil in a large non-stick frying pan
over medium heat. Cook meatballs for 2 minutes until lightly
browned on all sides.10prep.minSet aside.
20 min.
2 Heat 2 teaspoons of cooking
olive oil in same pan, cook garlic and onion until softened. Stir in chilli, tomatoes, wine, sugar, tomato
paste and basil. Bring to the boil over high heat, reduce heat,
simmer, covered, stirring occasionally for 15 minutes.
3 Add meatballs to the sauce, simmer, covered for 5 minutes or
until meatballs are cooked through.
4 Meanwhile, cook penne in a large saucepan of salted water
until al dente. Drain and stir through sauce.
5 Divide pasta amongst serving bowls, sprinkle with parsley.
Serve with crusty bread if desired.
5 min.
5
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10 min
prep.
MACARONI
MEATBALL BAKE
30 min.
cooking
10 min
prep.
35 min.
cooking
INGREDIENTS (SERVES 4)
1 pack Peppercorn Extra
Lean Meatballs
300g macaroni pasta
100g pancetta
50g unsalted butter
2 cloves garlic, crushed
⅓ cup (50g) plain flour
1 litre (4 cups) milk
4 thick slices stale bread
10 min
prep. tablespoons fresh
2
15 min.
rosemary leaves
1 cup (100g) grated mature
cheddar cheese
10 min

prep. ½ cup (25g) grated
25 min. parmesan cheese
cooking
1 tablespoon Dijon mustard
1 cup cooked peas
cooking
5 min
prep.
15 min.
cooking
METHOD
10 min
prep.
1 Preheat oven to 180°C. Cook pasta
in a medium saucepan of boiling
5 min.
2
3
4
5
6
cooking
water until tender. Drain.
Place meatballs and pancetta on a lined oven tray. Drizzle 2
10 min Bake for 10 minutes or until
teaspoons of olive oil over meatballs.
prep.
20 min
pancetta is crisp and meatballs are
browned.
Set aside.
.
cooking
In a saucepan melt butter, add garlic, cook for 1 minute. Add flour,
cook, stirring, 1 min. Stir in milk, cook until sauce boils and
thickens. Cool.
To make breadcrumb topping, use a food processor to blend bread,
rosemary and pancetta to a coarse consistency. Drizzle with olive oil,
toss to combine.
Stir cheeses and mustard into sauce. Season with salt and pepper.
In a large bowl combine with pasta, meatballs, peas.
Pour mixture into an 8 cup oven proof dish. Top with breadcrumb
mixture. Bake for 20 minutes or until browned. Serve with mixed leaf
salad if desired.
6
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35 min.
cooking
LS
SWEDISH MEATBAL
& GRAVY
10 min
prep.
15 min.
cooking
10 min
prep.
25 min.
cooking
INGREDIENTS (SERVES 4)
1 pack Peppercorn Extra
Lean Meatballs
25g unsalted butter
1 tablespoon cornflour
300ml beef stock
1 tablespoon lemon juice
½ cup double cream
¼ teaspoon nutmeg
3 tablespoons herbs, chopped (parsley, dill, chives)
Mashed potato, cranberry sauce to serve.
5 min
prep.
15 min.
cooking
10 min
prep.
5 min.
cooking
10 min
prep.
20 min.
cooking
METHOD
1 Heat 2 teaspoons of olive oil in a large non-stick frying pan
over medium heat. Cook meatballs for 2 minutes until lightly
browned on all sides. Set aside.
2 Melt butter in same pan. Whisk in cornflour, cook for 30
seconds. Add the stock gradually, whisking well after each
addition. Whisk in lemon juice.
3 Stir through cream and nutmeg. Add meatballs to pan, season
with salt and pepper, cover, simmer for 10 minutes.
4 Stir through herbs. Serve with mashed potato accompanied
with cranberry sauce.
7
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POTATO &
MEATBALL PIZZA
10 min
prep.
30 min.
cooking
10 min
prep.
35 min.
cooking
INGREDIENTS (SERVES 4)
1 pack Peppercorn Extra
Lean Meatballs
10 min
prep.
15 min.
cooking
2 garlic cloves, crushed
2 pre-packaged pizza bases (440g)prep.
10 min
25 min.
cook
300g bocconcini cheese, thinly sliceding
2 small (300g) Desiree potatoes, unpeeled,
thinly sliced
5 min
prep.
15 min.
2 tablespoons fresh rosemary leaves
cooking
METHOD
10 min
prep.
5 min.
1 Preheat oven to 220°C. Line 2 x copizza
trays with baking
oking
paper.
10 min
2 In a small bowl combine 2 tablespoons
of olive oil and
prep.
20 min.
cookof
ing this garlic oil.
garlic. Brush pizza bases with half
3 Top bases with a layer of cheese then potato. Drizzle with
remaining garlic oil.
4 Sprinkle with rosemary. Season with salt and pepper.
Halve meatballs, place on pizza.
5 Bake for 15 minutes or until bases are browned and crisp.
Slice and serve with mixed leaf salad, if desired.
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10 min
prep.
CURRY
MEATBALLS
.
25 min g
cookin
5 min.
prep
.
15 omkiinng
co
INGREDIENTS (SERVES 4)
10 min
prep.
1 pack Peppercorn Extrac5oomkining 1 tablespoon fresh lime
juice
Lean Meatballs
10 min
250ml chicken stock
1 tablespoon of red or
prep. 
.
20 mining
k
o
o
c 
green curry paste
450g pumpkin, cut into
2cm pieces
400ml can coconut milk
50g baby spinach leaves
¼ cup fresh basil leaves
½ cup bamboo shoots
Steamed rice and
pappadums to serve
2 tablespoons fish sauce
1 tablespoon brown sugar
.
METHOD
1 Heat 2 teaspoons of olive oil in a large non-stick pot over
medium heat. Cook meatballs for 2 minutes until lightly
browned on all sides. Set aside.
2 In the same pot, cook curry paste, stirring, 1 minute.
Add coconut milk, simmer for 5 minutes.
3 Add basil, bamboo shoots, fish sauce, brown sugar, lime juice,
stock and pumpkin. Cover, simmer 5 minutes.
4 Return meatballs to pot, simmer uncovered for 10 minutes.
5 Remove from heat, stir through spinach. Serve with rice and
pappadums if desired.
9
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MEATBALL RECIPES
FROM SUSIE BURRELL
“Busy families need nutritious, yet child-friendly
meals that can be prepared in minutes. These
specially developed recipes combine nutrition with
tasty meals that all members of the family can enjoy.”
10
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10 min
prep.
15 min.
co
oking
Light & Tangy
Meatball Stir-Fry
10 min
prep.
25 min.
cooking
5 min
prep.
INGREDIENTS (SERVES 4)
15 min.
cooking
1 pack Peppercorn Extra Lean
10 min
Meatballs
prep.
5 min.
1 tablespoon Extra Virgin Olive oil
cooking
2 teaspoons mustard
10 min
2 tablespoons sugar
prep.
20 min.
¼ cup Worcestershire sauce
cooking
⅓ cup white wine vinegar
¼ cup salt-reduced tomato sauce
4 cups mixed vegetables
(snow peas, carrots, zucchini and broccoli)
METHOD
1 Add ½ the oil to a saucepan over medium heat. Add meatballs
and cook for 2 minutes until browned. Set aside.
2 Add remaining oil to pan and add the remaining ingredients.
Bring the mix to boil, regularly stirring until the sauce thickens.
3 Reduce heat, add meatballs and chopped vegetables to sauce
and cook for a further 5 minutes until vegetables are lightly
cooked.
11
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10 min
prep.
30 min.
cooking
MEATBALLS &
BROWN RICE SALAD
10 min
prep.
35 min.
cooking
INGREDIENTS (SERVES 4)
1 pack Peppercorn Extra
Lean Meatballs
3 tablespoons olive oil
300g brown rice
1 lemon, zested and juiced
2 teaspoons dijon mustard
1 red capsicum, chopped
roughly
10 min
prep.
15 min.
co
oking
1 red10 mionion,
diced
n
prep.
mint leaves,
½ cup
25 min.
cooking
chopped finely
½ cup basil leaves,
5 min
chopped
finely
15 min.
2 tablespoons natural
yoghurt.
prep.
cooking
10 min
prep.
METHOD
5 min.
cooking
1 Heat 1 tablespoon of olive oil in a pan over a medium heat
10 min
prep.
and cook the meatballs for 1-2 minutes
each side.
20 min.
cooking
2 Rinse the rice under running water and bring a pot of salted
water to the boil. Add the rice and cook for 15-20 minutes,
or until soft.
3 Meanwhile, in a bowl combine the lemon zest, juice,
mustard and rest of the olive oil.
4 Once the rice has cooled down, add it to the bowl, along with
the capsicum, red onion, mint and basil.
5 Toss well to combine.
6 Serve the meatballs on top of the salad. Add a dollop of yoghurt.
12
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cooking
5 min
prep.
15 min.
cooking
MEATBALLS WITH
MINT COUS COUS
10 min
prep.
5 min.
cooking
INGREDIENTS (SERVES 4)
1 pack Peppercorn Extra
Lean Meatballs
2 tablespoons olive oil
1 cup cous cous
½ cup coriander, chopped
finely
½ cup mint, chopped finely
1 red chili, deseeded,
chopped finely
10 min
prep.
20 min.
cooking
1 red onion, chopped finely
2 teaspoons sumac spice
2 garlic cloves, peeled and
crushed
1 lebanese cucumber
200g natural yoghurt
1 lemon, juiced
METHOD
1 Heat a tablespoon of olive oil in a pan over a medium heat
and cook the meatballs for 1-2 minutes each side.
2 Cook the cous cous according to packet directions.
3 Mix the coriander, mint, chilli, red onion, sumac and 1 tablespoon of olive oil together.
4 For the dressing, finely chop the cucumber and garlic.
Combine the yoghurt, cucumber, garlic and lemon juice
in a bowl together.
5 Divide the meatballs and cous cous amongst the plates and
top with a good spoonful of the yoghurt and mint mixture.
13
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ITALIAN PASTA
10 min
prep.
30 min.
cooking
10 min
prep.
35 min.
cooking
INGREDIENTS (serves 4-6)
1 pack Peppercorn
10 min
prep.
15 min.
Extra Lean Italian Style
Sausages
Penne Pasta, cooked
10 min
prep.
Semi-dried tomatoes
25 min.
cooking
Selection of cooked seasonal vegetables
(eg. asparagus, tomatoes, beans)
5 min
1-2 tablespoons olive oil
15 min.
1 clove garlic, crushed
Fresh herbs and parmesan for garnish
cooking
prep.
cooking
METHOD
10 min
prep.
5 min.
cooking
1
2
3
4
Grill or pan-fry Peppercorn sausages until cooked through.
10 min
prep.
Slice each sausage into 1cm chunks.
20 min.
cooking
Add your selection of cooked seasonal vegetables.
Combine semi-dried tomatoes with olive oil and garlic
and toss through cooked pasta.
5 Season to taste with salt and pepper, fresh herbs and
parmesan.
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prep.
35 min.
cooking
CHIPOLATA SAUSAGYE
ROLLS WITH TAST
TOMATO SAUCE
10 min
prep.
15 min.
cooking
10 min
prep.
25 min.
cooking
INGREDIENTS (SERVES 4)
5 min
prep.
2 sheets (24 x 24cm)
ready-rolled frozen
puff pastry, just thawed
10 min
prep.
1 pack Peppercorn Extra Lean Beef
5 min. Chipolatas
cooking
160ml (⅔ cup) tomato sauce
2 tablespoons Worcestershire sauce
10 min
15 min.
cooking
prep.
20 min.
cooking
METHOD
1 Preheat oven to 220°C.
2 Cut the pastry sheets into quarters.
3 Wrap pastry around the centre of each sausage, brush edges
lightly with water and press to seal.
4 Place the sausage rolls on a baking tray, seam-side down.
Bake for 15-18 minutes. Remove from oven when golden
brown and puffed.
5
Meanwhile, combine the tomato sauce and
Worcestershire sauce in a small serving bowl.
6 Arrange the sausage rolls on a large platter and serve
immediately.
15
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15 min.
cooking
BARBECUED BEEF
BURGER & TABOULI
WRAP
10 min
prep.
5 min.
cooking
10 min
prep.
20 min.
cooking
INGREDIENTS (SERVES 6 as light meal)
1 pack Peppercorn Extra
Lean Beef Burgers
6 metal skewers
Olive oil cooking spray
6 round wraps
30g (2 cups) baby rocket
leaves
125g (1 cup) bought tabouli
2 carrots, coarsely grated
140g (½ cup) bought tzatziki
METHOD
1 Preheat a barbecue grill to medium. Divide each burger into
3 pieces. Shape each piece into a sausage shape. Thread
three pieces onto each metal skewer. Spray with cooking
spray. Add to the barbecue grill, then flatten out slightly with
a metal spatula. Cook on each side for 2-3 minutes or until
cooked through. Transfer to a plate and cover to keep warm.
2 Place the wraps on a clean surface. Divide the rocket
between the wraps. Spread the tabouli over each. Top with
carrot. Push one skewer of burger pieces onto each wrap.
Spoon 1 tablespoon of tzatziki over each.
3 Fold over the wraps to serve.
16
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SAUSAGE &
BEAN HOTPOT
10 min
prep.
30 min.
cooking
10 min
prep.
35 min.
cooking
INGREDIENTS (SERVES 4)
1 pack Peppercorn Extra
10 min
prep.
Lean Beef Sausages
15 min.
1 tablespoon olive oil
1 large brown onion, finely chopped
10 min
2 garlic cloves, crushed
prep.
25 min.
cooking
2 x 400g cans chopped tomatoes
140g tomato paste
5 min
1 tablespoon water
15 min.
400g can butter beans, drained,
rinsed
¼ cup basil leaves, chopped
cooking
prep.
cooking
METHOD
10 min
prep.
5 min.
cooking
1 Heat oil in a frying pan over medium heat. Cook sausages
10 min
for 8 minutes, turning, or until
browned. Set aside.
prep.
20 min.
cooking
2 Add onion and garlic to frying
pan. Cook, stirring, for
2 minutes or until soft.
3 Add sausages, tomato paste and beans to frying pan.
Cover. Cook for 20 minutes or until cooked through.
Stir through basil. Season. Transfer to a heated casserole
dish, if desired. Serve.
17
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15 min.
cooking
CREAMY CHICKEN
BROCCOLI PASTA
10 min
prep.
5 min.
cooking
10 min
prep.
20 min.
cooking
INGREDIENTS (serves 6)
1 pack Peppercorn Extra
Lean Chicken Sausages
1 onion
2 cloves garlic
2 heads of broccoli (450g)
500g of penne pasta
¾ cup cream
½ cup grated parmesan
Salt, pepper
Parmesan to serve
METHOD
1 Remove casings from sausage and cook in a pan, breaking
up into small pieces as it cooks.
2 Set sausage aside, cook garlic and onions in olive oil until
soft/just starting to brown.
3 Cook pasta in boiling salted water.
4 Cut up and steam broccoli until just tender.
5 Add cream to pan with onions, place back on medium heat,
cook until thickens.
6 Add sausage, broccoli to pan and stir until just combined.
7 Drain and add pasta and ½ cup of parmesan to pan,
stir gently.
8 Serve with salt, pepper and extra parmesan, as desired.
18
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10 min
prep.
35 min.
cooking
Sausage &
Risoni Stew
10 min
prep.
15 min.
co
oking
10 min
prep.
INGREDIENTS (SERVES 4)
25 min.
cooking
5 min 
1 pack Peppercorn Extra Lean
1 small eggplant, in 1cm
15 min.
Beef Sausages
pieces
1 tablespoon olive oil
800g tin of diced tomatoes
1 large red onion, in wedges
½ cup Kalamata olives
10 min
prep.
1 large red capsicum, thickly
⅓ cup dried risoni pasta
5 min.
cooking
sliced
1 tablespoon of rosemary
2 small zucchini, thickly sliced
10 min
prep.
cooking
prep.
20 min.
cooking
METHOD
1 Pan fry or BBQ sausages until just cooked and set aside.
2 Cook onion, capsicum, zucchini and eggplant in olive oil for
5 minutes or until tender.
3 Stir in tinned tomatoes and rosemary and bring to a simmer.
4 Slice sausages in half lengthways, then crossways.
5 Add sausages to pan with risoni and olives.
6 Simmer covered, stirring frequently, for 10 minutes or until risoni
is tender.
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Call us toll free: 1800 175 952
✉
info@peppercornfood.com.au
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