I wrote this on Sunday then completely forgot to post… oh well you can have the recipies now! Lunch today and dinner yesterday were Lebanese meatball wraps which were fantastic 😀
A rainy Sunday thanks to the remnants of Hurricane Bertha seems like a perfect time to share a recipe – I just prepared this in 15 minutes and it will make 2 lunches and 2 dinners for James and I next week…. Meatballs!
We went down to Ginger Pig, a really good butchers, and picked up (amongst other things) 800g of beef mince and 200g of pork mince.
The mince all went in a bowl along with 2 eggs, 3 minced garlic cloves, 2 teaspoons of ground coriander, 2 teaspoons of nutmeg, 2 teaspoons of cumin and just over half a teaspoon of cinnamon.
I put Ride London on TV, took off my ring and bracelets and settled down for a good 10 minutes or so of kneading the meat and ensuring everything was mixed in together. Then I rolled it all up into golf ball sized meatballs – 24 in total.
Half of these will go into wraps – the meatballs will be fried, a salad will be made of peppers, cucumber, tomatoes and avocado all sliced thinly. Put a big dollop of houmouss on the bottom of the wrap, top with salad and then nestle the meatballs on top. A lovely dressing can be made by adding a clove of minced garlic into yoghurt, with a sprinkling of paprika on top. Drizzle this over the meatballs, roll up and you’re good to go!
The second half will go into pasta with a tomato sauce – sauté a chopped onion gently with some garlic, turn the heat up and add a glass of white wine, allowing the alcohol to cook off. Then add a can of chopped tomatoes and a bay leaf and allow to simmer for as long as you want (with a lid on unless you want it to reduce!) Add the meatballs in, turn the heat off and stir through cooked pasta.
I’ll prepare the tomato sauce later today so all that will be left mid-week is to heat it up and fry the meatballs. Really easy for when you’re short of time during the week, healthy, and the spices make the meatballs wonderfully tasty. Enjoy!