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Meatballs
17 Answers
Would like some new ideas for meatball dishes, not a massive fan of having them with spaghetti / pasta but not sure what else to do with them...
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Plenty of ideas here...http://www.bbcgoodfood.com/recipes/collection/meatball
One of my favourites is Lions Head soup...
Mix pork mince with minced garlic,chillies,ginger,spring onions,some sesame oil,one egg,and a tablespoon of cornflour. Mix and shape into 6 large meatballs. Put in the fridge for 30 minutes to firm up,then fry lightly. Transfer to a pot of simmering chicken stock,add a few handfuls of shredded Chinese cabbage,a shake of sesame oil and a bit more minced spring onion,garlic,ginger and chillie...and leave to simmer for 20 minutes. Ladle into big bowls and enjoy...nice on a cold evening.
One of my favourites is Lions Head soup...
Mix pork mince with minced garlic,chillies,ginger,spring onions,some sesame oil,one egg,and a tablespoon of cornflour. Mix and shape into 6 large meatballs. Put in the fridge for 30 minutes to firm up,then fry lightly. Transfer to a pot of simmering chicken stock,add a few handfuls of shredded Chinese cabbage,a shake of sesame oil and a bit more minced spring onion,garlic,ginger and chillie...and leave to simmer for 20 minutes. Ladle into big bowls and enjoy...nice on a cold evening.
This is a lovely recipe:
1. Put the onions in a food processor and blitz until finely chopped. Put the beef, lemon zest, spices, parsley and half the onions in a large bowl, and season. Using your hands, mix until well combined, then shape into walnut-sized balls.
2. Heat the oil in a large flameproof dish, or tagine with a lid, then add the remaining onions, ginger, chilli and saffron. Cook for 5 mins until the onion is softened and starting to colour. Add the lemon juice, stock, tomato purée and olives, then bring to the boil. Add the meatballs, one at a time, then reduce the heat, cover with the lid and cook for 20 mins, turning the meatballs a couple of times.
3. Remove lid. Cook, uncovered, for a further 10 mins until the liquid has reduced and thickened slightly.
Serve hot with couscous or fresh crusty bread.
Ingredients
• 3 onions , peeled
• 500g minced beef
• zest of 1 unwaxed lemon (not too much), juice of half
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• pinch pepper
• small bunch parsley , chopped
• 1 tbsp olive oil
• thumb-sized piece ginger , peeled and grated
• 2 twists chilli flakes
• pinch saffron strands
• 250ml beef stock
• 1 tbsp tomato purée
• 100g pitted green olives
• couscous or fresh crusty bread, to serve
1. Put the onions in a food processor and blitz until finely chopped. Put the beef, lemon zest, spices, parsley and half the onions in a large bowl, and season. Using your hands, mix until well combined, then shape into walnut-sized balls.
2. Heat the oil in a large flameproof dish, or tagine with a lid, then add the remaining onions, ginger, chilli and saffron. Cook for 5 mins until the onion is softened and starting to colour. Add the lemon juice, stock, tomato purée and olives, then bring to the boil. Add the meatballs, one at a time, then reduce the heat, cover with the lid and cook for 20 mins, turning the meatballs a couple of times.
3. Remove lid. Cook, uncovered, for a further 10 mins until the liquid has reduced and thickened slightly.
Serve hot with couscous or fresh crusty bread.
Ingredients
• 3 onions , peeled
• 500g minced beef
• zest of 1 unwaxed lemon (not too much), juice of half
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• pinch pepper
• small bunch parsley , chopped
• 1 tbsp olive oil
• thumb-sized piece ginger , peeled and grated
• 2 twists chilli flakes
• pinch saffron strands
• 250ml beef stock
• 1 tbsp tomato purée
• 100g pitted green olives
• couscous or fresh crusty bread, to serve
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