1、Sausage & fennel meatballs with lentils

Sausage and mash with a healthier twist - roll your bangers into patties and serve with parsley pulses

Sausage & fennel meatballs with lentils recipe

Ingredients

Method

Add the fennel seeds and mix well with your hands. Shape the meat into 16 walnut-sized balls.
  • Heat 1 tsp of the oil in a large non-stick frying pan. Fry the meatballs for 5 mins, turning regularly, until golden but not completely cooked through. Remove to a plate.
  • Add the rest of the oil to the pan, tip in the onion, carrots and fennel, cover and let the veg sweat over a gentle heat for 10 mins until softened. Stir now and then.
  • Uncover the vegetables, turn up the heat and let them start to colour here and there. Stir in the garlic, sizzle for 1 min, then splash in the wine and let it reduce by half. Stir in the lentils, tomato purée and stock. Cover and simmer for 25 mins or until the lentils are almost tender. Add the sausageballs, plus a splash of water if the pan is looking a little dry. Cover and simmer for a further 10 mins until the meat is cooked through. Squeeze over the lemon juice, season to taste and scatter with parsley to serve.

  • https://www.truecookbook.com/recipe/sausage-fennel-meatballs-with-lentils-4196/

    2、Bean & pasta stew with meatballs

    A comforting, quick stew for all the family, cooked all in one pot
    Bean & pasta stew with meatballs recipe

    Ingredients

    Method

    1. Snip the ends off the sausages and squeeze out the meat. Roll into rough walnut-sized meatballs. Heat half the oil in a large, wide pan and fry until browned, around 10 mins. Remove from pan and set aside.
    2. Add the rest of the oil to the pan. Tip in the onions, celery and carrots and fry for 10 mins until soft. Add garlic and cook for 1 min more. Tip in the tomatoes and stock. Bring to the boil and simmer for 10 mins.
    3. Stir in the macaroni and return the meatballs. Simmer for about 10 mins until pasta is cooked and meatballs are cooked though. Stir in beans and heat until piping hot. Season, mix in parsley and serve.

    3、Spanish meatballs with clams, chorizo & squid

    Smoky pork meatballs go perfectly with the salty seafood. Enjoy with a large hunk of bread
    Spanish meatballs with clams, chorizo & squid recipe

    Ingredients

    • 25g butter
    • 3 small shallots, diced
    • 1 heaped tsp smoked Spanish paprika (we used the sweet, or dulce type)
    • 3 garlic cloves, 2 crushed and 1 sliced
    • 2 tbsp dry sherry
    • 50g fresh breadcrumbs
    • 300g pork mince
    • 1 egg yolk
    • 50ml olive oil, for frying
    • 300g chorizo, either mini whole ones or a large sausage, cut into bite-size pieces
    • 300g cleaned squid, cut into rings
    • 100ml white wine
    • 300g chopped and squashed tomatoes (squeeze to a pulp using your fingers)
    • 400g clams
    • handful flat-leaf parsley, roughly chopped
    • extra-virgin olive oil, for drizzling

    Method

    1. Melt the butter in a heavy-based casserole, then soften the shallots for 5 mins. Add the paprika and crushed garlic and cook for 1 min until the paprika becomes fragrant. Splash in the Sherry, then pour the whole lot into a bowl with the breadcrumbs. Season and cool.
    2. Add the pork mince and the egg yolk to the bowl, then beat well. Shape into 18 small meatballs. Wipe the pan, put on a medium-high heat, then add the oil. Fry the meatballs for 5 mins, just to colour, then lift onto a plate, but keep the oil in the pan. Sizzle the chorizo with the sliced garlic. Add the squid and fry to give a little colour. Now tip in the white wine and bring to the boil, scraping the bottom. Stir in the pulped tomatoes, bring to the boil, then add the meatballs and the clams. Cover and cook for 5 mins until the clam shells open. Discard any that stay shut. Sprinkle with the chopped parsley, drizzle with the extra virgin oil, then serve with crusty bread.

    4、Spiced chicken meatballs with noodles, basil & broth

    This fragrant and filling dish is an excellent dinner party choice
    Spiced chicken meatballs with noodles, basil & broth recipe

    Ingredients

    Method

    1. Whizz the onion, ginger, chillies, garlic, white pepper and half of the coriander stalks, roots (if using) and leaves in a food processor until finely chopped. Mix the milk and breadcrumbs together in a large bowl. Add the onion mix and chicken into the breadcrumbs, then season. Now, really mix – I mean mix – until the whole thing becomes a paste rather than lumpy. If you have a tabletop mixer, then use that instead of your hands. Shape into small balls around the size of a 50p piece. Place a large frying pan or casserole over a medium heat, add a drizzle of oil then fry the balls until well coloured – about 10 mins. You’ll need to do this in batches, adding more oil each time. Set aside.
    2. For the broth, put the stock into a large saucepan, bring to the boil, then simmer. Add the sesame oil, fish sauce, ginger, remaining coriander stalks and roots, star anise and peppercorns. Simmer, covered, for 20 mins. Add the spring onions, noodles and chillies, if using. Take 6 large bowls, then divide the noodles between them – tongs are the best tool. Drop in the warm meatballs then ladle in the stock. Scatter with coriander and basil leaves then tuck in.

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