My Favourite Recipe: MEATballs

My Favourite Recipe Challenge: Each week we post a new ingredient, and you will write about it in a new post. Tell us why it is so special.

This week’s ingredient is meat. Challenge. Accepted.

It was never my intention to post three times in two days, but as soon as I came across this new event, my impulsive streak kicked in and here we are…

On a side note, I can see my contributions to this event quickly turning into a showcase of my favourite Donna Hay recipes – not that that’s a bad thing! Frankly, she is my (kitchen) hero and a lot of my all-time favourite meals to prepare (and eat) generally have their origins in one of the many DH recipe books and and magazines I own.

The following recipe is probably the one red meat dish I cook the most (I usually leave the task of cooking steaks and roasts to the Other Half because I am simply rubbish at it). As well as being super easy to prepare, the combination of flavours is just incredible – using lamb mince instead of beef adds a tasty new dimension to the traditional meatball! Also, you can pre-prepare the meat mixture and freeze or refrigerate for later. If you don’t want ‘fiddly’ meatballs, you can make them into patties for burgers or larger rissoles.

Mint and Rosemary Lamb Meatballs

(from No Time to Cook by Donna Hay)

Ingredients:
  • 2 cloves garlic, crushed
  • 1kg lamb mince
  • 2 Tbs finely chopped mint leaves
  • 1 Tbs finely chopped rosemary leaves
  • 2 Tbs Dijon mustard
  • 2 Tbs honey
  • 200g feta, crumbled
  • 2 Tbs olive oil
  • 1 C (250ml) beef stock
  • 3 C (750ml) tomato passata
  • 1/4 C finely chopped oregano leaves (I use parsley instead if oregano isn’t available)

Note: Feel free to adjust quantities as required (the intention of the original recipe is to have enough for a meal, and save some for later). Fresh is best, but if you must, you can substitute the fresh herbs for the dried variety – just halve the amount required.

Method:

Thanks to my fellow Blogging101 graduate B.TX for setting up this challenge! I look forward to seeing all the different mouth-watering ways everyone interprets the ingredients each week.

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