Supper with a chance of meatballs

Published Apr 7, 2015

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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

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