mike
03-04-11, 03:33 AM
It's easy to clean your plate when you team these spiced meatballs with fluffy mash to soak up the rich cream sauce.
Preparation Time
30 - 95 minutes
Cooking Time
25 minutes
Ingredients (serves 4)
* 1 tbs olive oil
* 1 brown onion, finely chopped
* 500g beef mince
* 1 (about 200g) potato, peeled, chopped, boiled, mashed
* 20g (1/4 cup) fresh breadcrumbs (made from day-old bread)
* 1 egg, lightly whisked
* 2 tbs chopped fresh continental parsley
* 1/4 tsp ground nutmeg
* 20g butter
* 1 tbs olive oil, extra
* 2 tbs plain flour
* 375ml (1 1/2 cups) beef stock
* 60ml (1/4 cup) pouring cream
* Mashed potato, extra, to serve
* Sliced gherkins, to serve
* Chopped fresh continental parsley, extra, to serve
Method
1. Heat the oil in a small frying pan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Set aside for 5 minutes to cool slightly.
2. Transfer to a large bowl. Add the mince, potato, breadcrumbs, egg, parsley and nutmeg. Season with salt and pepper. Mix until well combined.
3. Line a baking tray with non-stick baking paper. Roll heaped tablespoonfuls of the mixture into balls. Place on the lined tray. Cover. Place in the fridge for 1 hour to chill.
4. Heat butter and extra oil in a non-stick frying pan. Add half the meatballs. Cook, turning, for 6-8 minutes or until cooked. Transfer to a plate. Cover to keep warm. Repeat with remaining meatballs.
5. Add the flour to the pan and cook, stirring, for 1 minute. Remove from heat. Gradually whisk in the stock. Place over medium heat. Cook, stirring constantly with a wooden spoon, until sauce boils and thickens. Add the cream. Cook for 2 minutes. Season with salt and pepper.
6. Divide mash and meatballs among serving plates. Drizzle over the sauce. Top with gherkins and extra parsley to serve.
Notes
Shopping tip: You'll find gherkins where the pickled onions are sold at Woolworths.
Source: taste.com.au
Samrx (http://www.samrx.com)
Preparation Time
30 - 95 minutes
Cooking Time
25 minutes
Ingredients (serves 4)
* 1 tbs olive oil
* 1 brown onion, finely chopped
* 500g beef mince
* 1 (about 200g) potato, peeled, chopped, boiled, mashed
* 20g (1/4 cup) fresh breadcrumbs (made from day-old bread)
* 1 egg, lightly whisked
* 2 tbs chopped fresh continental parsley
* 1/4 tsp ground nutmeg
* 20g butter
* 1 tbs olive oil, extra
* 2 tbs plain flour
* 375ml (1 1/2 cups) beef stock
* 60ml (1/4 cup) pouring cream
* Mashed potato, extra, to serve
* Sliced gherkins, to serve
* Chopped fresh continental parsley, extra, to serve
Method
1. Heat the oil in a small frying pan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Set aside for 5 minutes to cool slightly.
2. Transfer to a large bowl. Add the mince, potato, breadcrumbs, egg, parsley and nutmeg. Season with salt and pepper. Mix until well combined.
3. Line a baking tray with non-stick baking paper. Roll heaped tablespoonfuls of the mixture into balls. Place on the lined tray. Cover. Place in the fridge for 1 hour to chill.
4. Heat butter and extra oil in a non-stick frying pan. Add half the meatballs. Cook, turning, for 6-8 minutes or until cooked. Transfer to a plate. Cover to keep warm. Repeat with remaining meatballs.
5. Add the flour to the pan and cook, stirring, for 1 minute. Remove from heat. Gradually whisk in the stock. Place over medium heat. Cook, stirring constantly with a wooden spoon, until sauce boils and thickens. Add the cream. Cook for 2 minutes. Season with salt and pepper.
6. Divide mash and meatballs among serving plates. Drizzle over the sauce. Top with gherkins and extra parsley to serve.
Notes
Shopping tip: You'll find gherkins where the pickled onions are sold at Woolworths.
Source: taste.com.au
Samrx (http://www.samrx.com)