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[No] Meat Balls

August 15, 2009 Leave a comment

One of those harking back to childhood dishes. My mammy and her mammy used to cook meatballs with cabbage and creamy mashed potato. I’ve never been able to quite shake the longing for the same style of dish . . .

Ingredients

  • 100g mixed nuts (brazil, hazelnut, walnut, etc)
  • 75g dried soya mince
  • 25g mixed seeds (sunflower, sesame, pumpkin, etc)
  • 1 red onion
  • 1 white onion
  • 6 cloves of garlic
  • 8 sunblushed tomatoes
  • 1 stale wholewheat pitta
  • 1 tsp mixed herbs (oregano, parsley, marjoram, sage, thyme)
  • 1 tsp pimento powder
  • 1 tsp garlic granules
  • ½ tsp cayenne
  • 1 tbsp soy sauce
  • 1 tsp toasted seasame oil
  • 1 tbsp olive oil
  • a handful of rice
  • a large pinch of salt and pepper
  • 1 can of tomato soup (ideally Heinz Cream of Tomato)

Method

Chop the onion and crush the garlic. Blitz the pitta, nuts and seeds in a food processor. Chop the sunblushed tomatoes roughly.

Add boiling water to the soya mince as directed on the packet (ensure to drain well once it has stood for a few minutes – excess water will adversely affect the consistency of the balls).

Combine the above in a large mixing bowl with the remaining ingredients (apart from the soup) and mix well.

Add 3-4 tablespoons of the soup to the mixture and stir in. Allow to stand for 15 minutes or more.

Divide the mixture into six equal parts and fashion into balls using bare hands – take a few minutes with each rolling and pressing between the palms to ensure they hold.

Preheat the oven to 180° C and place the balls in a small casserole dish just large enough to hold all six. Pour the soup equally over the balls. Cook in the over for 40 minutes or until the soup begins to brown on top.

Serve with mashed potatoes and steamed cabbage.

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Categories: Casserole Tags: , ,