Thursday 30 July 2015

Easy Meatballs


This is a simple, basic recipe for meatballs, which can be easily spruced up with spices and sauces. Serve it over pasta or with roasted vegetables for a complete meal. Western recipes tend to use breadcrumbs to hold the meatballs together, while Asian recipes opt for cornstarch for the same purpose.

Serves: 2, Cooking time: 30 minutes

Ingredients
  • 1 tablespoon of olive il
  • 1 white onion, roughly chopped
  • 500 grams ground meat
  • 1 Egg
  • 1/2 teaspoon of cornstarch
  • 1 tablespoon (1/8 block) of SCS Butter, Unsalted
Instructions
  1. Place ground meat in a blender or food processer. 
  2. Heat olive oil in a medium pan and sauté onions till tender and clear. Transfer cooled onions into blender.
  3. Blend onions, ground meat and egg for 1 minute. 
  4. Spoon balls of meat mixture into pan with medium heat and cook for 7 - 9 minutes on 2 sides till juices run clear. 
Tips
  • Eggless version: mix 1 tablespoon of flaxseed meal and 3 tablespoon of water. Set aside for 1 hour before using. 
  • Mixing the meat mixture in a single direction allows the mixture to create layers, resulting in meatballs that hold their shape better. 
  • Double the recipe and store cooked meatballs in the freezer for meals on busy nights. Defrost in microwave on high for 3 minutes or bake at 200°C for 15 minutes. 
  • One-pot pasta: Cook meatballs for 3 minutes on 2 sides, throw in uncooked pasta and pasta sauce. Add enough water to cover everything and simmer until pasta is cooked. 
This is one of my recipes created with SCS Butter. For on-going contests and more, check out Bubbamama.com.

No comments:

Post a Comment