Bulking out Meals?

parsonswife8

Onions, carrots, lentils, cannelini beans, diced potatoes.

:rotfl: :rotfl: :rotfl:

HC_2

Dumplings?

horsechestnut

Tomatoes and Red Lentils.
Sausages, cooked separately and added just before serving.

oliveoyl

Mushrooms!

Penelope_Penguin

I put the green lentils (Julian Graves call the Puy-style ) in with beef. I then add loads of veg, and we love dumplings

I'll add this to the existing bulking out thread to keep ideas together.

Penny. x

meanmarie

To make a shepherd's pie yesterday, I added to a kilo of minced beef: a kilo of carrots, half a kilo of onions, 50g of soy mince, five beef stock cubes, a bit (can't determine exact weight!) of plain flour and 750ml water ( would have used stock but had none), cooked it all and used my biggest roasting tin with lots of mash on top....we had six helpings last night and there another six helpings for to-night....think if I serve it with some spinach and beans I might get to put a couple of servings into the freezer for another day.

Marie

kerron7

Just wondering if anyone has any ideas what i could put in my meatballs to bulk them out & make them go further, do you think i could put red lentils in
them?

Thanks in advance

Kerron x

parsonswife8

I put fresh breadcrumbs and a beaten egg into mine and finely diced onion.

PolishBigSpender

My favourite tip :

Instead of trying to bulk out your meatballs, try eating less instead. You'll find that this requires less effort, and is ultimately more satisfying from both a wallet and a waistline perspective.

kethry

i tend to think about what i can have with them to make them go further... e.g. when i do meatballs with tomato sauce and spaghetti, i make my tomato sauce full of vegetables as well, and then you don't need so many meatballs. I also do a dish where i wrap meatballs in a tortilla pancake, with sour cream, cheese, lettuce and salsa - again, the lettuce bulks out the wrap, so you don't need so many meatballs.

Also think about making your meatballs from something other than beef. I make a dish where i make meatballs from lamb, beef and chicken - not a lot, each time, about 250g of each, but i also flavour them differently - the chicken one, for example, half the chicken gets chinese five spice, oyster sauce and honey added to it to make a chinese flavoured meatball, the other half gets thai flavourings. the lamb - half gets curry powder (indian), the other half cinnamon and oregano (greek). beef, half gets mixed herbs and garlic (italian), the other half chilli powder (mexican). these flavourings are mixed into the actual meatballs themselves, then cooked - it works very well, as when you eat any dish with them you can taste the flavours within each meatball quite seperately from anything else - its especially nice with the tomato sauce, as you get a burst of tomato sauce, then you bite into the meatball and get whatever flavour is there. I suppose you could use other meat too, such as pork, or turkey, or any other meat you might be able to get.

finally, i also add ryvitas or any dry cracker to them, the original recipe called for matzoh crackers, i think ryvitas are a bit cheaper, or you could use breadcrumbs.. just soak the ryvitas in water till they're soggy and mushy, and mix in with very finely diced onion and your chosen meat.

using all this i usually make that 750g worth of meat do 3 to 4 meals for the two of us.. it works very very well.

keth
xx