March 23, 2021
Ingredients for 40-50 meatballs
For the meatballs:
- 500g minced beef/pork
- 1 large thinly sliced onion
- 2 tablespoons of finely chopped mint
- 2 tablespoons of chopped parsley
- 1 tablespoon of coriander
- 120g fine breadcrumbs
- 2 large cloves of garlic, sliced
- 2 eggs
- 1 tablespoon of powdered cumin
- 1 teaspoon of cinnamon
- ½ teaspoon of ginger
- Salt and pepper
- 2 teaspoons of olive oil
For 1 portion of 6 meatballs with 40g rice (=1/3 of a bag of cooked rice)
For the sauce:
- 3 teaspoons of olive oil
- 1 bundle of scallions
- 6 gloves of garlic
- 3 sprigs of thyme
- 500g mangetout
- 500ml chicken stock
Directions
- Mix the mincemeat on a plate with the spices and seasoning (salt, pepper, mint, coriander, parsley, cumin, cinnamon, ginger)
- Add the sliced onions, garlic, eggs and breadcrumbs and mix them together thoroughly.
- Roll the meatballs, fry them in a pan with the olive oil at high temperature and put them to one side.
- Chop up the scallions with their stems.
- Fry the garlic and the scallions in a large pan for 5 minutes.
- Add the meatballs, 500ml chicken stock, lemon juice and thyme.
- Leave to simmer at a low temperature for 20-30 minutes.
- Add the mangetout and let simmer for another five minutes at a low temperature.
Serve the meatballs and mangetout with rice
Recipes developed in cooperation with BBAHS
