All posts tagged: meatballs

Spaghetti and Chonky Meatballs

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When it comes to spaghetti and meatballs, I’m a fan of chonky meatballs. These meatballs are egg size and weigh just over 70 grams each. You can use a ¼ cup measuring cup to scoop but I just eyeball it. Spaghetti and Chonky Meatballs 20 mins prep | 40 mins cookDifficulty: Easy | Serves 4 INGREDIENTS1 slice bread (the end slice of a loaf is perfect)½ cup milk700g beef mince¼ onion, finely chopped4 cloves garlic, minced2 Tbsp fresh parsley, chopped1 tsp salt¼ tsp ground black pepper2 Tbsp oil½ cup red wine400g can diced tomatoes1 beef stock cube dissolved in ½ cup hot water2 Tbsp tomato paste1 Tbsp dried oregano½ tsp chilli flakes TO SERVE400g dried spaghetti cooked to package instructionsGrated parmesanFresh parsley PREPARATION1. Cut the bread into 1 cm strips, then cut into 1cm cubes. Place bread cubes in a large mixing bowl with milk. Allow to soak for 2 minutes until soft. Mash gently with a spoon to break up the bread into a paste.2. Add onion, garlic, parsley, salt and pepper. Mix to …

Chorizo meatballs and kale in red wine sauce (as seen on Instagram)

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Am I in denial or has this winter been pretty mild? If you don’t pay any attention to the wind that howls threatening to take the roof, and if you ignore the rain that batters viciously and sideways, it’s really not too bad. Our heater is set to number 1 and I haven’t even contemplated buying an electric blanket (like I have other years). But if winter plagues you, you could try some warming kitchen activities to keep your mind off what’s going on outside. I just posted a photo of this hug in a bowl on Instagram and Facebook tonight and the response was so positive I thought I better share the recipe on my blog. There’s lots of things I eat and cook that never make it to this blog. This was going to be one of them. But I changed my mind. While hibernating indoors, I’m eating free range This comforting recipe is gluten free, dairy free and uses free range meat. There’s enough for dinner for two with leftovers for lunch the next day. I …

Seeing Red

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On our Valentine’s Day, we enjoyed a scarlet feast of both sweet and savoury with friends in our backyard until late. Red is one of my favourite colours and it was fun to eat and dress for the occasion. There are loads of red foods and drinks out there and everyone really got into the spirit. Our read feast included: Red velvet cupcakes, jam tarts, pies, cheerios (cocktail sausages) with tomato sauce, home made salsa with nachos, spaghetti and meatballs, plenty of red wine, virgin and non-bloody mary drinks. Instead of having two or three courses, we  put everything on the table and as we pleased. Much like a children’s birthday party, where you don’t distinguish  the appropriate order of eating chips, lollies, fairy bread, sausage rolls or cake. It was a fun way to eat…even if a little sickening. I’m already thinking of the next excuse to have a themed pot-luck.

Cabbage soup with meatballs and duck stock

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Autumn weather is in full force and we’ve brushed the cobwebs off the hot water bottles and have been snuggling up to them in bed. The heater hasn’t made it’s debut yet, but in an old villa, it won’t be long. We had Peking Duck on Sunday at Canton Cafe and I took the duck carcass home. I remember when we ate Peking Duck in Beijing, the duck carcass was taken home to make soup. So I figured I would boil up the bones and make a rich duck stock to form a soup base. Cabbage soup with meatballs and duck stock Soup Ingredients 1.5 cups soup mix (pearl barley, yellow split peas, green split peas, red lentils) Quarter of a large cabbage 1 tablespoon of oil 5 potatoes Duck stock 1 duck carcass (meat removed for another meal) Meatball Ingredients 500g beef mince 1 tablespoon ground chilli seasoning* Salt Half an onion, finely chopped Half a cup of breadcrumbs 1 egg, beaten 2 tablespoons Worcester sauce Preparation In a large pot, heat the oil …

Lamb and Pinot Noir Meatballs

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I still had a little pinot noir leftover from the other day when we all needed a BFGOW after work. So I got half a kilo of lamb mince in a bowl, added a good glug glug of the wine, some chopped garlic, chopped basil, salt, pepper, some breadcrumbs, no, more breadcrumbs, no, still more breadcrumbs and rolled up 60 little meatballs and baked them for about 15 minutes in a hot 200°C oven. Then I made this light sauce to go with it. If it wasn’t a school night, I might have cooked this sauce for longer, but I’d already laboured over the meatballs and hey, a light sauce is good too. Chop up 2 red capsicums, 2 sticks of celery, 1 onion and brown in a hot pan with a little oil. Add 2 cups of water and boil for 20 minutes. Drain most of the water out. Work some voodoo magic with a stick blender and then put it back on the heat and add salt or bouillon as you wish. Serve with …