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Archive for January, 2011

Homemade meatballs

Bought some mince beef and thought to make spaghetti bolognese, but hubby doesn’t seem to be interested.

“How about meatballs?  Do we have the ingredients?” he hinted.

“Hmmm…. there’s more work involved with meatballs….” I tried to hide the reluctance sensing that he is rather keen.

“I could help chop up the onions?” he volunteered, undeterred.

So, meatballs were for dinner.  Can the bolognese.

“Can you make them moist?”

Yea…. they WILL be moist….. I prayed 🙂

I looked around and used whatever I had in the pantry and fridge, very proud of my innovation and I thought my culinary skill has improved somewhat after all the cooking shows I have been watching.  Here’s recipe to my juicy meatballs!

Ingredients (Made about 50 small meatballs (each about 3cm in diameter))

2 onions – chopped

1 marinated red chilli – chopped (optional)

1 teaspoon dry herbs of your choice – I used mixed Italian herbs

1 teaspoon paprika

1kg premium beef mince

1 carrot – grated

1 nashi pear or apple – skinned and grated

1 can diced tomato (juice reserved)

2 tablespoon sugar

Salt to taste

1 whole egg or 2 egg whites

¾ cup breadcrumbs

Steps

  1. Fry the onions in sufficient oil to coat the pan over medium heat.  Add some butter whenever the pan is looking dry or the onion starts to burn.
  2. Add in the red chilli, dry herb and paprika as the onion begins to brown.  Continue frying when the aroma of herbs and chilli develops.  Turn off the heat and let cool.
  3. Mix all the rest of the ingredients and seasoning, except for the breadcrumbs, together in a deep pan.  When all is well combined add in the fried onions and breadcrumbs – adjust quantity of the breadcrumb as necessary as you do not want the mixture to be overly dry.  Mix until well combined.
  4. Heat a little oil in the fry pan.  Make meatballs and fry them in the pan over low heat until cooked through.  Rest before serving.
  5. For a time-saving option, brown the meatballs in a little oil on all sides and continue to cook them in an oven at 180C for about 7-8 minutes.  Rest in the oven for about 5 minutes after turning off the heat before serving.

Tip

* Serve them as-is or use them in pasta sauce.  I am going to try using them in place of falafel in a kebab bread and see how I go with that!!!

* Hubby bought me a convection microwave oven and I used that instead of the traditional large oven – it is fantastic!  It took only minutes to heat up and only needed 7 to 8 minutes to cook after that!  Look at the energy I’ve saved!

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