Meatballs (and sauces)

RAS

mardatha

Kofta - meatballs slightly spiced - "Indian"

A lot of meatballs made in mediterrean countries have bulgar to lighten them.

You can make mince and tatties with lamb mince and shepherds pie is only cottage pie made lamb instead of beef.

My advice - brown the meat first until it starts to catch a bit, take off the heat and put in a bowl, then brown the chopped onion and add any veggies like carrot or swede. Itis the caramelising of the meat and sugars in the veggies that boosts the flavour of the mince.

Then tip the meat back in and add liquid - stock, tomatoes, a bit of last nights left over beer, whatever. To boost the flavour add a tablespoon of chutney or even brown sauce. Unless you hate them, get a jar of mixed herbs from Lidl (about 40p) and add a teaspoon of them. Personally I would also add a clove of garlic but not everyone likes that.

If you use a tin of tomatoes, allow the whole lot to cook down until it is like a pouring sauce and use on pasta.

beautiful_ravens

I'd add onions, breadcrumbs or mashed potato, and maybe even soya mince to make it stretch further. Im sure that if you THINK youre eating meat, your brain will convince you that its meat Ive never heard the kids say 'is this real meat? haha

mardatha

Ok, many thanks ! Am fine with shepherds pie and mince & tatties etc - but meatballs have, until now, been plain meat balls

Stephen_Leak

Try this. Fry your meatballs with the onions and garlic of this sauce. Serve with spaghetti, grated Parmesan and a full-bodied Italian red wine.

TOMATO PASTA SAUCE

Enough for pasta for 2

INGREDIENTS

2 cloves of garlic
2 onions
1 tablespoon of olive oil
400g tin of plum tomatoes
140g tin of tomato puree
2 teaspoons of mixed herbs

METHOD

Peel the garlic and chop it into tiny pieces. Peel the onions and chop them into tiny pieces.

Put the oil into a frying pan on a medium heat. Add the garlic and onion. Fry the garlic and onion for about 4 to 5 minutes until the onion is soft. Stir frequently to stop it sticking.

Open the tin of tomatoes. Put the juice into the pan. Chop the tomatoes while they are still in the can (it’s easier than chasing them around the pan). Put the chopped tomatoes into the pan.

Add the tomato puree and herbs. Stir thoroughly.

Continue to cook, stirring as the mixture boils, until the sauce has reduced.

ADDITIONS & ALTERNATIVES

Use basil instead of the mixed herbs.

Add a glass of wine and cook for a bit longer. Or drink the glass of wine and cook for the same time.

Add ¼ of a teaspoon of chilli powder to make it into Arrabbiata sauce.

Serve with pasta.

This sauce can also be blended and used as a pizza topping.

TIPS

Plum tomatoes can be used either whole or chopped. It is difficult to stick chopped tomatoes back together again if you need to use them whole.

PS. I can also do you a new recipe for a minced meat roll in puff pastry, which only uses 250g of minced meat.

mardatha

The puff pastry one would be great ty - husband cant eat pasta and we dont like tomatoes

Stephen_Leak

Oops! Maybe someone else will find it useful. Your wish is my command. This recipe really does make a small pack of minced meat go a long way. OXO do lamb stock cubes, BTW.

MINCED MEAT ROLL

Makes 1 large roll for 2 people or 2 individual ones

INGREDIENTS

1 sheet (½ a packet) of frozen ready rolled puff pastry
1 slice of bread
1 clove of garlic
½ an onion
1 tablespoon of dried parsley
¼ of a teaspoon of ground black pepper
250g of minced meat
1 beef stock cube
1 egg
Some milk
Some oil
Some more milk

DEFROSTING

Defrost the frozen pastry according to the instructions on the packet.

METHOD

Crumble the bread into breadcrumbs. Peel the garlic and chop it into tiny pieces. Peel the onion, cut it in half, chop one half into tiny pieces and save the other half.

Put the breadcrumbs, garlic, onion, parsley and pepper into a bowl. Mix thoroughly. Add the minced beef. Crumble in the stock cube. Mix thoroughly. Break the egg into the bowl and pick out any bits of shell. Mix thoroughly.

Unroll the pastry. If you are making two small rolls, cut it in half and divide the meat mixture. Put the meat mixture on the middle of the pastry in a sausage shape. Pull the pastry over the top, so it overlaps. Moisten the edges and ends with some milk and gently press them together.

Rub some oil onto a baking tray. Put the roll(s) on the tray. Brush the pastry with some more milk, which will make it come out of the oven shiny. Make a hole in the top of the pastry, so the steam can get out as it cooks.

Cook in a preheated oven at 200°C, 400°F, gas mark 6 for 30 minutes.

ADDITIONS & ALTERNATIVES

Use minced beef, lamb, pork or turkey.

You can make a vegetarian version, with minced Quorn or any other mince substitute, and a vegetable stock cube.

Use mixed herbs instead of parsley.

PS. Is the bread OK?

mardatha

Oh wow thanks... that sounds really nice and I have a few frozen pastries in the freezer. Yes course other people will enjoy the pasta one, sorry about that - we are dead picky :D

Stephen_Leak

It's not a problem. I was a bit worried that the problem with the pasta was gluten intolerance, which would cause an issue with the bread as well. For the record, gluten free pasta and bread is available.

While we're on a (minced meat) roll, how about a Keema (minced meat) curry? It does specify 200g of chopped tomatoes, but they are mixed in the dish and well disguised by the chilli and spices. Or I reckon that simply omitting them wouldn't be "mission critical".

mardatha

We don't eat curry either! :rotfl::rotfl::rotfl:

Dragoncry

Hi Mardatha

Have followed you on several forum topics so hope you don't mind me adding my fave meatball recipe here. It is really quick to prepare and freezes well, can be eaten on a bread roll with a simple sauce too

This is done with beef mince but you could change it to lamb I guess...

2 slices bread
1/2 tsp dried Italian herbs
2 cloves garlic
1 tsp dried parsley
2 tsp hard cheese (parmesan or whatever you have )
1 egg
500g beef mince (lamb etc)

In a blender combine the bread, herbs, garlic, parsley and cheese.
Add this to a large bowl along with the egg and mince. Mix thoroughly until well combined. Shape into 10-12 meatballs and arrange on a baking tray.

Cook in an oven at 180 C. 350 F/ Gas mark 4 on middle shelf for around 20 mins or until cooked thhrough.

Serve with your choice of sauce etc or cool and freeze till required.

I really love these meatballs and they really are quick and simple.

Enjoy

Dragon x