Macedonian Meatballs with Paprika Pilaf, Roasted Cauliflower and Ajvar Sauce

Steps

1. oven to 210°C. Line two oven trays with baking paper.
2. Heat a drizzle of oil in a medium pot on medium heat. Fry onion for 2–3 minutes, add smoked paprika and cook a further 30 seconds. Stir in rice, water and a pinch of salt. Bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid at any time during cooking. Fluff up grains with a fork and season with salt and pepper.
3. While pilaf cooks, prepare rest of the meal; in a large bowl mix smoked pork and cheddar grind, carrots, mushrooms, egg and one quarter cup of breadcrumbs together well. Season with salt and freshly ground black pepper. Rub a little oil between hands to prevent sticking, and roll into balls (use about two and a half tablespoons of mixture per ball). Place on first prepared tray. Bake for 12–15 minutes then sprinkle over remaining two tablespoons breadcrumbs and return to bake for a further 5 minutes until golden and meatballs are cooked through.
4. Toss cauliflower with olive oil on second prepared tray and season with salt and pepper. Roast for 15 minutes until golden and tender, turning once during cooking.
5. Place ajvar and mayonnaise in a small bowl and mix to combine.
6. Spoon pilaf onto plates with meatballs on top and roasted cauliflower on the side. Dollop over ajvar sauce. Sprinkle with chopped parsley.