Tag Archives: meatballs

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Braised Turkey Meatballs with Feta

I almost confused this recipe with the titillating sounding “My Big Juicy Meatballs” which can be found (like this one) in the ubiquitous Joe Quick’s “Lean in 15”. Sadly Mr. Quick’s book does not tell you how to shed 2 stones in 15 minutes but how to cook lean food in 15 minutes.. sounds like a man with a plan. In all honesty, it takes more like 30 minutes to rustle this up if you’re not that keen on your onions retaining a crunch, but is very simple and absolutely delicious. Obviously being lean, Joe Quick doesn’t serve these meatballs with anything, but we like a bit of cous cous or rice to soak up the sauce. Oh and don’t be tempted to leave out the feta- it really makes the dish. I crumble some into the kids’ dinner before they notice.

This little dish could serve up as much as 3 of your 5-a-day, and is incredibly low-fat and nutritious.

For 4 (but we can usually get two meals+ out of this recipe)

Oil
1 red onion, diced
2 red peppers, diced
1 courgette, chopped
2 x 400g cans tomatoes
40g feta, crumbled
500g turkey mince
salt and pepper, minced oregano or parsley to add flavour to meatballs

Heat a tbsp of oil in a pan and fry off the chopped vegetables for 10 minutes until softened. Add the chopped tomatoes and simmer for 20 minutes adding a little water to stop sticking if necessary.

Meanwhile, season the turkey mince and add the herbs: roll into small balls (wet hands help) you should be left with about 12-15 meatballs. Fry these off gently for a few minutes until golden all over then add to the tomato sauce- allow to braise in the simmering sauce for 10 minutes.

Just before serving, crumble in the feta and stir.

Serve with cous cous, rice or a salad.

Cheaty Tuesday – Clever Italian Meatballs

Take just over an hour and will feed you all week. And no photo for this one, I reckon you know what a meatball looks like.

So clever it’s like the Magic Porridge pot. This is how we ate them

Day One- pasta with the tomato sauce and a little meatball
Day Two- A few meatballs with green beans and buttery mash
Day Three- A MEATBALL SUB WITH MELTING MOZARELLA
Not necessarily on consecutive days but you get the picture- it was a week of precious little cooking.

For 4 (x3)

For the meatballs
60g breadcrumbs
60ml milk
400g minced beef
200g minced pork
1 egg
30g parmesan
a grating of nutmeg
2 tbsp flat leafed parsley and mint, chopped
salt and pepper
For the Sauce
6 tbsp olive oil (or significantly less)
1 small onion chopped
1 garlic clove, chopped
A pinch of dried chilli
750g fresh tomatoes
3 x 400g tins plum tomatoes.

Mix the breadcrumbs with the milk and ;eave for 10 mins- Then mix with other meatball ingredients and season. Mould mixture into roughly 35g balls, set on a tray and leave to rest.
Warm oil in a large frying pan and gently cook onion, garlic and chilli for 15 mins. Add fresh tomatoes and cook for 10 mins. Add tinned tomatoes and simmer gently for 45 mins.

Heat oven to 220c and bake meatballs for 15 minutes, turning once until they are starting to brown.
Blast the sauce with a blender and poach meatballs in the sauce for a further 15 minutes. Allow it all to rest for 30 minutes before serving.
Serve as above.

From Rachel Roddy via Guardian Cook

August 2014 043

Stealth Health Meatballs

Stealth Health Meatballs in a rich tomato sauce with tagliatelle…30 minutes prep/cooking time. So-called because of the hidden carrot.

Get a kettle on to boil and get the tagliatelle cooking. I always use wholewheat pasta and actually prefer it now, but it does takes an age to cook.

500g minced beef or Quorn mince (you may need 2 eggs if using Quorn)
an onion
an egg
salt and pepper
a carrot (or two)
sprinkling dried oregano
500ml Passata

Put the mince and seasoning in a bowl, grate the onion and carrot and add, mixing the egg into it.

Heat some olive oil in a large frying pan. Form the mince mixture into small meatballs (you should end up with 16 ish) Fry the meatballs until brown all over (turn them carefully lest they disintegrate)- about 10 minutes.
Add the passata and cook for a further 10 minutes.

Drain tagliatelle and serve with meatballs and tomato sauce.

PS Sorry about the rubbish photo, the kids were literally screaming for their tea and compromised my artistic intentions.