Lizzie's Recipes

A collection of easy to make recipes

Archive for the tag “meatballs”

Spicy Cabbage with Asian Style Pork Balls

This recipe is absolutely delicious and a great way to add more vegetables to your meals.  We love cabbage and are always looking for new ways to use it.  Savoy is my favourite with it’s lovely wrinkly leaves and half a cabbage reduces down to enough for two hungry people as a base to accompany meat or fish or chicken…

Cabbage and Pork Balls

I use a large pan so I can place the meatballs on top of the cabbage to steam.  If you don’t have a glass lid, just check every 5 or so minutes to see how they are cooking.  You can substitute chicken or beef for the meatballs – the result is still delicious…

Spicy Cabbage and Pork Balls

Ingredients:

1 tablespoon olive oil

2 cloves garlic grated

1 large red chilli grated (I grate them frozen – it’s much easier)

3 celery stick finely chopped

2 grated carrots grated

½ head of Savoy Cabbage finely shredded

2 tablespoons soy sauce

½ teaspoon sesame oil

2 teaspoons chicken stock powder

 

700g lean minced pork

6 spring onions finely sliced

½ cup dried shitake mushrooms soaked and finely chopped

2 tablespoons Ketjap Manis (sweet Indonesian soy sauce)

1 tablespoon Hoi Sin sauce

1 tablespoon cornflour

Salt & pepper to season

 

Chinese hot chilli sauce to garnish

Chinese dried fried shallots for garnish (these are readily available in all supermarkets or asian markets)

 

Method:

Heat the oil in a deep wide frypan or saucepan

Fry the garlic and chilli for a few minutes then add in the celery and carrots

Fry for a few minutes on high heat then throw in the cabbage

Mix thoroughly and add in the soy sauce, chicken stock powder and sesame oil

Simmer on low with a lid on while you prepare the meatballs

In the meantime soak the dried Shitake Mushrooms in around a cup of boiling water for about 20 minutes

Squeeze the moisture out but keep the mushroom water – this can be added into the cabbage if more fluid is required

In a large bowl thoroughly mix all the ingredients together using your hands

Form into large meatballs – I got 10 decent sized balls from the mixture – you can go smaller if required…

Check your cabbage is not sticking to the bottom of the pan and add some mushroom water if required.

Gently place the pork balls on top of the cabbage mixture and put the lid on

The balls will gently steam in about 15-20 minutes

Serve piping hot with a good scoop of the spicy cabbage mixture topped with a few pork balls on top

Drizzle with Chinese Chilli Sauce and a sprinkling of dried shallots

 

Bon Appetit!  🙂

Lizzie’s Pork & Veal Meatballs

There is nothing on this planet that can’t be enhanced by the addition of meatballs.  They are one of our favourite things to eat and I make them on a regular basis.  We eat them in tomato sauce with pasta, I make big fat ones that go beautifully with mashed potatoes and gravy.  I also make these smaller ones which are perfect to drop into a soup or just scoff as a snack.  My huband eats them as they are coming out of the pan…

A kilo of mince will make around 40 meatballs.  They freeze very well…  Enjoy!

Pork & Veal Meatballs

 

 

Ingredients:

1 kilogram of pork & veal mince

2 slices of bread soaked in milk

3 tablespoons of tomato sauce

Large handful of grated parmesan cheese

½ cup finely chopped parsley

½ teaspoon of freshly grated nutmeg

Salt & pepper to taste

Butter for frying

Method:

Soak the bread in a bowl until soft and mushy then squeeze out most of the milk

Add to the minced pork and veal along with the rest of the ingredients seasoning with salt and pepper to taste

Using your hands, mix everything together thoroughly

Using wet hands scoop out a small amount of mince mixture and roll into a meatball between your palms.

They should be about the size of a large walnut but can be any size you want really…

Heat a generous amount of butter in a large pan and when sizzling, gently put the meatballs in

Cook over a medium heat taking care not to burn the butter and shaking the meatballs from time to time. Use tongs to flip them over if necessary

They should take around 8-10 minutes to cook through

Drain on paper towels before serving…

 

Bon Appetit! 🙂

Risoni Meatball Bake

There’s not much that can’t be improved by the addition of some meatballs.  And when the meatballs are stuffed with gooey mozzarella cheese it’s even better!

I came across this recipe in a newspaper and it has immediately become a meal I will make over and over.  So easy and very, very tasty…

The meatballs are prepared and browned all over first and taken out of the pan.  Add the rest of the ingredients, bring to the boil and pop the meatballs back in.  Thirty minutes later you have the most delicious dish.  All it needs is some garlic bread or a green salad to serve with it..

IMG_3897

Ingredients:

50g mozzarella cheese

2 sprigs fresh rosemary leaves picked and finely chopped

1 sprig of fresh rosemary left whole

600g of pork & veal mince

2 cloves garlic, grated

1 tablespoon finely chopped fresh oregano

1 lightly beaten egg

¾ cup panko crumbs or fresh breadcrumbs

2 tablespoons olive oil

1 medium brown onion chopped

1½ cups chicken stock

2 x 410g cans of tomatoes & paste (Ardmona brand is excellent)

1 teaspoon sugar (the sugar takes the tartness from the tomatoes and gives a lovely flavour)

¾ cup dried risoni pasta

grated Parmesan cheese and oregano leaves to serve

Method:

Cut the mozzarella into 8 even sized pieces

Combine the mince, garlic, finely chopped rosemary, oregano, egg and breadcrumbs in a bowl. Using your hands, mix well

Season with salt & pepper

Roughly divide into eight balls and flatten each one to form a disc

Place a piece of cheese on each disc and roll up to make a ball

(At this stage these can be placed on a baking paper-lined tray and refrigerated for use later if required)

In the meantime, preheat the oven to 190/170c fan-forced.

Heat 1 tablespoon of oil in a heavy based flameproof roasting pan over a medium high heat

Cook the meatballs, turning, for 5 minutes or until browned all over

Transfer to a plate

Heat remaining oil and add the onions

Cook for 5 minutes or so until softened

Add remaining rosemary sprig, chicken stock and tomatoes

Bring to the boil and add the risoni

Stir well and add salt & pepper & sugar to taste

Return the meatballs to the pan and gently stir to coat them in the sauce

Bake for 25-30 minutes, stirring gently about halfway though cooking, or until the risoni is tender and the meatballs are cooked through.

Discard rosemary sprig

Serve sprinkled with Parmesan cheese and oregano leaves

Bon Appétit!  🙂

Spicy Dutch Meatballs

This is a recipe I stumbled across recently and having made them today I had to share with everyone.  They are delicious!  It seems odd putting sweet biscuits in a meat dish but trust me this works really well.  Sweet, sticky and spicy  – we were scoffing them down as I lifted them out of the pan…

Enjoy… 🙂

Spicy Dutch Meatballs

Spicy Dutch Meatballs

Ingredients:

4 slices thin bacon

4 slices ham

6 Speculaas (Dutch biscuits)*

1 kg good minced beef beef (I always use diet mince)

3 teaspoons spices (Speculaas spices)**

6 tablespoons Ketjap Manis***

1 1/2 tablespoon Sambal Oelek****

2 tablespoons butter

Method:

Cut the bacon and ham into very thin strips.

Grind the biscuits into fine crumbs and mix them with the speculaar spice powder, ketjap, sambal and bacon, then using your hands, mix all of it thoroughly with the minced beef.

Roll the mixture into balls about the size of a golf ball (about 20 or so).

Heat the butter in a large pan and cook in batches for about 10 minutes on a low heat until golden brown and cooked though.

Serve while warm with a little extra Sambal Oelek

*  Speculaas are a crunchy Dutch cinnamony spicy biscuit readily available in all supermarkets.

** Speculaas Spices are a combination of spices – I mixed together about 1/4 – 1/2 a teaspoon of cinnamon powder, all spice powder cumin powder, ground nutmeg, coriander powder, ginger powder and cumin powder to make up about 3 teaspoons.  You can add anything else more or less depending on what your favourite flavours are…  Some delis do sell the powder already made up…

*** Ketjap Manis is a thick sweet Indonesian Soy Sauce and is readily available in all supermarkets.

**** Sambal Oelek is a paste made with ground chillies and is readily available in all supermarkets.

Post Navigation

Lebeau's le Blog

Home of the "What the Hell Happened?" Series

Vegemite Withdrawals

"Not all those who wander are lost" - JRR Tolkien

Robinince's Blog

Just another WordPress.com site

Lizzie's Recipes

A collection of easy to make recipes

Fromage Homage

A British Isles Cheese Odyssey

KITCHEN CICI

Food Innovator, Clean Eater, Recipe Sharer. My kitchen is small but mighty.

redundancyworklife

redundancy & worklife

tullyandtahlia

Smile! You’re at the best WordPress.com site ever

shantiodyssey

Travels through SE Asia and beyond.......

Lulu Zaza Blog

A photographic journal of two Russian Blue cats

One Little Aquarian

the joys of everyday life as I see it!