Meat balls – Cooking from the Heart
Recipe from Marthé Bakkes
Serves 6
This recipe is a great way to hide veggies from fussy eaters.
Make double the batch and freeze for later.
2 thick slices brown or whole-wheat bread
½ cup (125 ml) water
500 g lean beef mince
1 egg, beaten
1 onion, grated
1 carrot, grated
½ tsp. (2,5 ml) salt
lemon juice and black pepper to taste
pinch of ground cloves
½ tsp. (2,5 ml) ground nutmeg
2 tsp. (10 ml) ground coriander
½ tsp. (2,5 ml) curry powder or to taste
1 tbsp. (15 ml) sunflower oil
1. Soak
bread in water until soft and mash with a fork.
2. Mix
mince with bread and the rest of the ingredients, except the oil.
3. Shape
into small meat balls.
4. Heat
a thin layer of oil in a large frying pan and fry meat balls on both sides until
golden brown.
5. Reduce
the heat and simmer with a lid for 8-10 minutes or until cooked.
6. Repeat the frying process with the rest of
the mince and oil, if necessary.
7. Serve with small portions of mashed potatoes
and veggies of your choice.
Tips
1. These can also be served with small portions of pasta or brown rice.
Alternatively shape into burger patties and serve on whole-wheat rolls with
salad ingredients.
2. If available, ostrich mince is lower in fat and delicious in this
recipe.
