GREEK-STYLE CHICKEN MEATBALLS
Serves 4
500g chicken mince
2 slices of white bread, crumbed
1 egg
5ml salt
5ml ground cumin
5ml dried oregano
2 cloves of garlic, crushed
grated rind of 1 lemon
10ml lemon juice
½ bunch of spring onions, white part only, chopped
45ml chopped mint
flour for dusting
oil for frying
Place all the ingredients in a food processor and process until well mixed. With wet hands, shape the mixture into balls. Dip into flour. Deep or shallow fry until golden brown. Delicious served in a pita pocket with salad and Greek yoghurt.
GERMAN MEATBALLS
Serves 4
2 slices of white bread
50ml water
250ml mashed potato
2 anchovy fillets, soaked in 15ml milk, finely chopped
500g beef or pork mince
1 egg
15-30ml flour
500ml water
SAUCE
45g butter
30ml flour
250ml beef stock
15ml capers, drained
30ml lemon juice
salt and pepper
Soak the bread in water for about 3 minutes. Squeeze out the excess liquid and mash the bread.
Place in a bowl and add the potato, drained anchovy fillets, mince, egg and 15ml flour.
Using your hands, mix well. Shape mixture into balls and roll in flour. Bring water to the boil and carefully add the meatballs, keeping them in a single layer. Reduce heat to a very gentle simmer, cover and cook for 15 minutes. Use a slotted spoon to remove the meatballs, and set aside.
SAUCE: Melt the butter, stir in the flour and cook for a minute.
Add the stock and stir until mixture boils and thickens.
Add capers and lemon juice. Mix well and heat through. Season with salt and pepper.
MEXICAN MEATBALL SOUP
Serves 4
MEATBALLS
500g beef mince
250g pork mince
2 courgettes, grated
5ml crushed garlic
1 egg
125ml fresh breadcrumbs
60ml chopped coriander
5ml salt
3ml ground cumin
water for cooking
SOUP
15ml oil
1 onion, chopped
15ml crushed garlic
1-2 red chillies, deseeded and chopped
5ml dried oregano
3ml ground cumin
6 x 250ml (cups) beef stock
400g can of chopped tomatoes
2 carrots, peeled and grated
3-4 courgettes, grated
60ml raw rice
MEATBALLS: In a bowl combine all the ingredients and mix well. Shape into balls. Bring a saucepan of water to the boil, add the meatballs and simmer for 4-5 minutes to eliminate the excess fat. Drain the meatballs on paper towels.
SOUP: Heat the oil and fry the onion, garlic and chillies until soft. Add the oregano and cumin and cook for a minute.
Add stock, tomatoes and carrots and simmer for 15 minutes. Add the drained meatballs, courgettes and rice and season well.
Simmer for 20-30 minutes until the rice is soft. Serve sprinkled with extra chopped coriander.
KOREAN-STYLE MEATBALLS
Serves 4
500g lamb mince
125ml chopped celery
10ml soy sauce
15ml peanut oil
250g bean sprouts
250g snow peas, sliced
1 carrot, peeled and julienned
150g can of water chestnuts, drained and sliced
250ml beef stock
20ml cornflour
25ml sherry
15ml soy sauce
60ml slivered almonds
Combine the mince, celery and soy sauce and mix well. Shape into balls.
Heat oil in a wok and fry the meatballs until golden on all sides. Remove with a slotted spoon and set aside. Add in the sprouts, snow peas, carrots and water chestnuts and stir fry for a few minutes. Return the meatballs to the wok with the stock and cook for 2-3 minutes. Combine the cornflour with sherry and soy sauce and add to the wok. Stir until mixture is thickened. Serve sprinkled with almonds.
Saturday Star