Gather
- 1½ lbs lean minced beef
- 1 egg, lightly beaten
- ¼ cup milk
- 1 cup of salted cracker crumbs (Jacobs are good)
- 1 teaspn mustard powder
- 1 tblspn ground cumin
- S&P
- 4-5 spring onions (scallions), cut on the diagonal into 5 mm slices
- ½ green and ½ orange/yellow pepper, deseeded and diced
- 1 beef tomato, deseeded and the flesh diced (known among chefs as concassé)
- 2 cups of v8 juice (passata will work if you don't have v8, mixing in ½ cup red wine to thin it a little)
- Preheat the oven to 165°C for fan ovens (180°C if not)
- In a large (clean) plastic bag, put in the mince, mustard powder, cumin and season well
- Mix together the eggs, milk and cracker crumbs in a jug and pour into the bag of mince mix.
- Twist the top of the bag closed and squish the ingredients together through the plastic
- Scatter half the pepper, tomato and spring onion onto the bottom of a broad ovenproof dish
- Scoop out heaped tablespoons of the mix and roll into balls a bit bigger than a walnut
- Place the balls in one layer on the veggies in the dish
- Sprinkle over the rest of the veggies and pour the juice/liquid over evenly
- Put into the oven for 30 minutes turning the meatballs over after 15 minutes
- Stir the sauce and meatballs together (gently so as not to break up the meatballs) and season to taste
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