meatballs

Halloumi Meatballs

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I make a big batch of these and freeze them, so feel free to reduce the amount of ingredients if you want to make a smaller batch.

These were baked in the oven, but you could cook them in an air fryer or fry in a pan if you find this easier.

I used a mix of minced beef and pork, but lamb works well and you can also swap out the herbs for what you have (parsley and dill are nice combo to use).  Breadcrumbs soaked in milk help keep these moist, and I’m going to say it again, but always have a bag of breadcrumbs in the freezer.  It makes recipes like this super quick and easy.

These are great with sweet potatoes/rice and veggies if you’re doing meal prep, or in meatball subs.

Ingredients

800 Grams Minced Beef

500 Grams Minced Pork

75 Grams Breadcrumbs

150 Mls Milk

3 Cloves of garlic

1 Tsp Black pepper

1 Tsp Smoked paprika

1 Egg

2 Tbsp Mixed herbs (I used mint and oregano)

Method

  • Line 2 large baking trays with tin foil or bsking parchment
  • Add the milk to the breadcrumbs and allow to soak in
  • Add all the ingredients in a large bowl and mix with your hands until all the ingredients are well combined
  • Lift enough of the mix to make a meatball about the size of a golf ball and set on the lined tray.  Continue doing this until you have used up all the mix
  • Put the trays into the fridge and chill for 20-30 minutes
  • Preheat the oven to 180 degrees Celsius
  • Bake meatballs for 25-30 minutes (or until cooked through).  If you are freezing some of these allow to cool complete before freezing

Banh Mi (sort of)

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If you haven’t tried one before, these are  super fresh and tasty Vietnamese sandwiches.  They started of as simple street food, using the baguettes made popular by the French who invaded and colonised the country.

I make no claims that this is 100% authentic.  But I think I have done justice to the tangy crunchy lightly pickled vegetables, and the freshness of the herbs and some heat from the chillies hold true to the original thing.

You can use left over chicken or ham in these, but the first version I ever tried had little chicken meatballs that were packed with flavour.  You could also use pork mince to make these.

 My main tip is don’t scrimp on the herbs, they are what makes it. The pickled veggies can live in your fridge for 4-5 days are great served with other dishes.

Serves 4

For the pickled vegetables

100 ml Cider vinegar

100 ml Water

1/2 Tsp Sugar

1 Large carrot (cut into into matchsticks)

1/2 Onion (thinly sliced)

7-8 Radishes (thinly sliced)

For the meatballs

500 Grams Turkey or chicken mince

1 Egg (beaten)

1 Tsp Fish sauce

Handful of breadcrumbs

2 Cloves of garlic (grated or finely chopped)

1 Tbsp Grated ginger

1 Small chilli pepper or more if you like a lot of heat (finely chopped

4 x Demi (small) baguettes

4 Tbsp Mayonnaise

1/2 Cucumber (cut into batons or what ever shape you like)

Coriander and mint

Chilli peppers (finely chopped)

Lime wedges to sere (optional)

Method

  • In a large bowl, add all the ingredients for the meatballs and combine well.  Take around a tablespoon of the mix and roll it into a ball. Continue until you have used all the mix.  Set the meatballs onto a tray and chill for 30 minutes
  • For the pickled vegetables, add the chopped vegetables to a large jar.  Combine the water, vinegar and sugar and pour over the vegetables. Seal the jar and shake before letting stand for 30 minutes
  • Preheat the oven to 180 degrees (Celsius), and bake the meatballs for 20 minutes, or you can fry them if you prefer.  I usually pop the baguettes in to the oven for a couple of minutes to let them crisp up
  • Cut the baguettes length ways and scoop some of the soft white bread from the centre (this will make it easier to load up your sandwich)
  • Spread a tablespoon of mayonnaise on each baguette (you can add more if you like), then add the pickled vegetables and meatballs before adding the sliced cucumber, mint, coriander and chilli.  Give each sandwich a quick squeeze of lime before getting stuck into sandwich perfection. 

Creamy Meatballs with Mushrooms

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One of the numerous things I’m missing in lockdown is a cheeky visit to a well known Swedish furniture super store. This includes spending twice what I meant to and eating my own weight in meatballs.

You can freeze the meat balls (before they have been added to the sauce), and these make a really handy mid week meal. They can be added to a tomato sauce with pasta or in a meatball sub.

This creamy version is great for anyone following a keto or low carb diet. It’s also great with mashed potatoes or pasta for anyone who anyone who is isn’t reducing their carb intake.

Ingredients

For the meatballs

500 Grams Minced beef

250 Grams Minced pork

1 Egg (beaten)

1 Tsp Salt

1 Tsp Black pepper

1 Tsp Garlic granules, or 2 cloves of garlic (finely chopped)

For the sauce

250 Grams Mushrooms (sliced)

1 Tbsp Oil

250 ml Beef stock

250 ml Double cream

1 Tbsp Chopped parsley (optional)

Baked meatballs

Method

  1. Add all the ingredients for the meatballs to a large bowl and mix well with your hands to make sure the ingredients are well combined.
  2. Make meatballs slightly smaller than a golf ball and place in an oven proof dish. When all the mix has been used to make the meatballs, refrigerate for at least an hour to set
  3. Preheat your oven to 180 degree and bake the meatballs for 25 minutes
  4. To make the sauce, heat the oil in a large frying pan and add the mushrooms stirring occasionally until soft.
  5. Add the beef stock and cream to the mushrooms and alow to simmer over a medium heat for 5-10 minutes or until the sauce has started to thicken.
  6. Add the cooked meatballs to the sauce, and simmer for s further five minutes. Sprinkle with parsley and then serve