Archives for posts with tag: meatballs

That meatball on the left was perfectly balanced a second ago but toppled just as I took this photo. Ah well, it still looks tasty, which it was.

I bagged a bargain batch of reduced meatballs in Morrisons the other day – 15 beef brisket meatballs for £1.75. They went straight in the freezer for another time. Thrifty.
I have to say, the flavour of these meatballs was absolutely amazing. Sometimes meatballs can be a bit bland but these were rich and beefy.

[5 min prep / 30 min cooking/ serves 4 : 15 beef brisket meatballs, half a white onion, 5-6 mushrooms, 1 tin tomatoes, dessert spoon tomato puree, Italian seasoning, spaghetti, broccoli and cheddar to serve]

1) in a pan, fry half a chopped white onion and 5-6 chopped mushrooms. Once browned, remove from the pan.

2) fry the meatballs til browned all over and add the onions and mushrooms, fry together for 5 more minutes.

3) pour over a tin of tomatoes, fill the empty tin half full with water and add to the pan.

4) add a squirt of tomato purée, season with salt and pepper, and shake over a dessert spoon of Italian seasoning. Stir altogether.

5) put a lid on and simmer for half an hour.

6) in the meantime, boil up some spaghetti and brocolli.

Serve up with lots of grated cheddar.


I’m a big fan of chilli but I find beef so heavy. Turkey meatballs are so easy to make and taste great with the chilli sauce.

[15 mins prep / 20 mins cooking / serves 2-3]

1) in a bowl, mix a packet of minced turkey with chopped coriander and black pepper. Form into balls and fry til cooked on the outside. Remove from the pan and leave to one side.

2) in the pan, fry half an onion, chopped carrot, mushrooms and any other bits of beg you have left over (I had cubed swede!)

3) add a tin of tomatoes, a tin of rinsed kidney beans and 1/2 cup of veg stock.

4) add good shakes of chilli powder, cumin, paprika, black pepper and a pinch of salt.

5) place the meatballs back in the pan, pop on a lid and simmer for 20 mins. In this time cook the rice.

6) to make the coriander rice, just chop some coriander and stir into the cooked rice.

I served mine with grated cheese and had the rest for lunch the next day.

The inspiration for this meal came from Delicious.Magazine, and I was going to make turkey meatballs but Morrisons had run out of turkey mince last night. I’m trying to cut down on meat generally, so I thought I’d have a pop at some beanballs. I appreciate ‘veggie meatballs’ is an oxymoron but ‘beanballs’ just don’t sound that appetising… 

1) for the ‘meatballs’, whizz up a tin of rinsed kidney beans, 3 mushrooms and an egg in a blender.

2) scoop out and roll the sticky mess in breadcrumbs to form balls and place on a baking tray. Bake on 170 degrees C for 20 mins, turn halfway through.

3) on the hob, fry some garlic in a pan and pour in a tin of tomatoes. Swirl the tin out with some water and add to the pan. Simmer for a few mins and season.

4) place the ‘meatballs’ from the oven into the tomato pan and pop a lid on top.

5) cook polenta as per packet instructions – 4 parts liquid to 1 part polenta. I switched in 1 part for milk to make it creamier. Stir in spinach and Parmesan towards the end and serve.

Grate more Parmesan over the top because everyone loves Parmesan. When I was little I used to abuse the Parmesan shaker in Pizza Hut, I now wonder if that’s the reason they no longer put Parmesan on the tables in there. Sorry everyone.

I’ve been a bit sceptical of this courgetti fad. But, I’m sold. Officially. I bought this jazzy peeler at a market in Rome for 5 euros, and it turns out to be a bit of a bargain. No spiralizer needed!

1) place turkey meatballs in an oven proof dish and oven at 190 degrees c for 20 mins.

2) in a pan, fry some chopped onions until softened. Add a minced garlic clove. After a few mins add a tin of tomatoes.

3) season with black pepper and add dried basil. Cook for 5 min whilst stirring.

4) add a sploodge of tomato purée.

5) remove meatballs from oven and place in tomato sauce. Simmer with a lid on for 15-20 mins. Top up with a bit of water if needs be.

6) place meatballs on top of the courgetti and grate over Parmesan.

I didn’t miss the pasta at all. Converted.

Saw this recipe and thought I’d have a go myself. Didn’t have all the ingredients for the teriyaki sauce, and made the whole dish in quite a cack-handed way making a lot of mess but it tasted divine.

1) put meatballs in the oven at 190 degrees c for 30 mins [yes I used ready made ones, but that’s because it was cheaper to buy meatballs than actual mince. Ridiculous!]

2) chop veg (1 shallot, 1 carrot, 2 chunks of broccoli, 3 medium mushrooms, 3 spring onions). Place shallot in an oiled pan and soften for 5 mins, add the mushrooms and soften. Take pan off and leave to one side.

3) put some brown rice in a pan (1 cup rice to 2 cups boiling water). Bring to boil and simmer for 25 mins or til all water is gone. Add to shallot/mushroom pan.

4) par boil the broccoli and carrot in a pan of water.

5) pour a big glug of soy sauce into a small frying pan, add 2 tsbp of honey, 2 small sachets of Demerara sugar (borrowed from work as I didn’t have any in the cupboard), a shake of dried chilli flakes and a shake of ground ginger. Put on heat and stir but don’t let it boil.

6) transfer ovened meatballs to teriyaki pan and cover in the sauce. Cook on a low heat whilst swirling them round.

7) drain par boiled broccoli and carrot, and add to rice and mushroom mixture. Place back on the heat to warm through.

8) assemble the rice mix in a dish, place meatballs on top with some of the sauce from the pan which will be a bit sticky by now. Garnish with fresh spring onion and sesame seeds.

Sounds complicated but it’s dead simple. I didn’t actually measure out any of the teriyaki sauce ingredients, just did it to taste. Luckily the taste was great!!

Spent my train journey home umming and aahing what to do with my mince beef. Settled on chilli but with meatballs, pitta and sweet potato fries rather than rice.

1)  peel and chop sweet potato, roll in olive oil, pepper and salt. Add to baking tray and bake on 180/200 degrees C.

2)  grind black pepper onto minced beef and roll into small balls. Brown the edges in a pan. Remove and set aside.

3) fry onions in the meatball pan juice. After 5 mins add mushrooms and red pepper. Cook for 5 mins. Add tin of tomatoes. Add big shakes of: paprika, cayenne pepper, chilli powder, black pepper.

4) add kidney beans to the pan, top up with a bit of water.

5) add meatballs back to pan, lid on and cook on low heat for 20 mins.

6) pop pitta in the oven/toaster.

7) eat like this:

With spinach and the sweet potato fries. And win cuz it’s nom nom.

Got loads for lunch tomorrow as well 👍