Meatballs don’t always have to come in tomato sauce, around pasta or in a Sub Roll. Being a little more creative with your dishes by a slight change can create a dish so different and fantastic, you’ll never want to turn back.
You may not always associate a meatball with Chinese food, but it’s allowing your food to go a little further, using a cheaper meat alternative and to get your taste buds tingling to new flavours.
This weekend, why not get the Children involved in making the meatballs to create a meal together.
I have teamed this dish by using ribbons of seasonal Courgettes and carrots, again, so easy for the children to make as you just use a potato peeler.
This is my take on that takeaway classic thats normally swimming in a heavy sweet and sour sauce. It’s healthier, cheaper and if you make too many Meatballs at the raw stage, just freeze down for another meal.
Chinese spiced meatballs with seasonal veg and wild rice:
(Serves 4 approximately)
– 1-2 Tbsp Rapeseed oil
- 5oog Pork Mince
- Salt and cracked Black pepper to season
- 1 heaped Teaspoon of Chinese Five Spice I used Spice Kitchen’s own blend
- 1/2 a large Green chilli ( mild) diced finely or 1 small one
- 1 clove of Garlic finely chopped d or 2 if small
- 2x Thumbnail size amount of fresh ginger finely grated
- 3-4 spring onions chopped as finely as you can get them
- Small handful of chopped coriander
– 1-2 tbsp of Rapeseed oil
- 1 onion sliced
- 1-2 carrots ( depending on size )ribboned with a potato peeler
- 1 Courgette Ribboned with a potato peeler * Don’t peel the skin away, thats the best bit!
- 1 yellow pepper sliced lengthways
- 1-2 cloves of garlic finely chopped
- Thumbnail size amount of grated fresh ginger ( Wang Fung Hong )
- 1 -2 tbsp superior light soy sauce ( Mine was from the Chinese supermarket Wang Fung Hong in Leicester )
- 1 tbsp Oyster sauce ( Wang Fung Hong )
- 1-2 tsp of Chilli Bean sauce ( Wang Fung Hong )
- 1-2 tsp of honey ( I used the non clear )
- A good spritz of lime juice
- a handful of chopped coriander to finish
Wild basmati rice to serve.
* Cook rice to packet instructions.
- Mix all the ingredients in a bowl for your meatballs together and form meatballs, place aside.
- In a frying pan fry off your meatballs turning after a few minutes. They should take about 10 minutes in total approximately or when cooked through.Pop aside when done.
- In a separate wok , start to stir fry your onions and peppers, then after a minute or two add your courgettes, tossing the vegetables around the Wok continuously.
- After about a minute, add the carrots, garlic and Ginger, be careful the ginger doesn’t burn.
- After a minute or two add your soy sauce, Chilli bean sauce, oyster, 1 tsp of honey and a small spritz of lime. Stir and taste to see what sauces you need to add more of.
- Add in your meatballs and coat them with the sauce. They need to be fully warmed through.
- When you are happy with the taste of your sauce, add in chopped coriander and serve on a bed of hot Wild rice.
NB: If you didn’t want to add in too much chilli bean sauce then reduce the amount, if you want more spice add in extra fresh chilli to your sauce.
This oven-roasted meal really is incredibly easy to make. Not to mention how inexpensive it is also.
After a long day the last thing you need is to be slaving over the oven or even waiting a long time for something to cook. Plus, now that Autumn is making more of an appearance and becoming darker in the evenings this is the perfect comfort, pick me up food and with a little cheekiness from the cider I’ve popped in there.
Ive used apples in this recipe as it just adds an extra burst of sweetness against the sausages and sage in there. Plus lots of people are giving them away due to bumper crops this year.
If you have a family get-together coming up or you just want to do a Sunday lunch thats a little easier, this is a perfect choice for that. Leftovers can be chopped up and put into a spicy tomato pasta bake.
With the lovely colours it gives off, it truly is Autumn in one dish really.
Sausage, vegetable and apple traybake:
– 1-2 tbsp Rapeseed oil
- 6 British sausages ( I used a Pork and chive variety)
- 2 red onions sliced into wedges
- 2 garlic cloves crushed and roughly chopped
- 1 chicken stock cube crumbled over or half a gel pot
- 1-2 parsnips roughly diced
- 1 red pepper roughly diced
- 1 orange pepper or yellow diced roughly
- 2 apples, something like a British cox
- 2-3 potatoes peeled and chopped into inch size chunks
- a good sprig of thyme
- a few fresh sage leaves
- 200ml Apple cider
- 1 tbsp dijon mustard
- 1 tbsp honey
- salt and cracked black pepper to season
- Preheat oven to 190c. In a frying pan, brown off the sausages.
- Coat all vegetables in oil, ( not the peppers or apples yet )and pop into the oven for 15 minutes.
- After 15 minutes coat the vegetables with the honey and mustard, add the peppers, thyme, garlic, stock and seasoning.
- Place the sausages in between the veg and pour into your frying pan the cider to get all the sticky juice from the sausages.then pour that into your traybake.
* Pop back into the oven for a further 15 minutes. After that put your apples and sage in-between the sausages and veg and pop back into the oven for approximately another 15 minutes or when all golden and cooked.
I couldn’t help diving in with a knife and fork before even serving it up, it was THAT nice!
Carrying on from My last Post, this is the next Recipe that I want to share with you in my “East Meets West” Recipe development project for Lee Kum Kee.
At the time when this was done, Jersey Royal Potatoes were in season along with the watercress and peas. The summer was on its way, the sun was shining and this salad just blew my partner and myself away!
It’s not an overly complicated salad at all with hardly any ingredients to it, but that dressing with the Salmon, potatoes and Watercress really made it “Sing”! I feel that this is a great Salad to serve if you have people coming round, especially in Spring/Summer time. Not much cooking, but will certainly give your guests something to talk about! You could also reduce the portion down and serve as a starter.
Who would have thought that these certain ingredients would be put together and to create an amazing Sexy Salad like this?
I was so pleased with this recipe and will always use this in future. It’s making me want to eat it now!
Hot Smoked Salmon, Jersey Royal and Watercress Salad with an Orange and Teriyaki Dressing:
– Approximately 7 Jersey Royal Potatoes (Or New Potatoes) 250g
– 25g of Baby Leaf Spinach
– 25g of Watercress
– 75g of Frozen Petit Pois defrosted or could use fresh Peas
– 100g of Cooked Hot Smoked Salmon Flakes
– 2 Tbsp of Lee Kum Kee Teriyaki sauce
– A drizzle of Clear Honey
– 1 Tbsp of Rapeseed oil
– The juice of half an Orange or Half if large
– 1 Tsp of Cider Vinegar
– Cracked black Pepper to season
– Boil the Potatoes until starting to soften
– Drain the Potatoes and allow them to Air dry
– Wash all Salad and Peas and Arrange accordingly on your serving plate
– Place the Potatoes on when cooled along with the salmon
– Mix all dressing ingredients together, drizzle on top and serve.