Meatballs

During the week, we try to eat healthily. Our usual menu consists of something like chicken breasts with steamed spinach and broccoli or fish with roasted zucchinis and mushrooms. However, I often get bored of cooking (and eating) the same thing but in the quest for fewer carby, fatty meals, I regularly find myself at a bit of a loss for what to cook.

I love mince, but I associate it with spaghetti bolognaise (yum) and lasagna (yummier) but for the past few months I’ve been making meatballs and serving them with veggies like roasted butternut and green (bell) peppers (I’ve also served them with mashed potatoes which is very yespleaseandthanks) . These meatballs are really tasty and I look forward to cooking (and eating) them every week! They’re easy to make, like super easy – put everything into a food processor and mix, and only takes 15 – 20 minutes in the oven. I don’t fry them, I put them directly into a baking dish and cook them for 15 minutes. It’s that easy! If you don’t have a food processor, you can still make this pretty quickly, see instructions by hand.

Makes 12  Prep time: 5 minutes   Cooking time: 15 –  20 minutes

Meatballs ing (2)500g lean beef mince
1 onion
1 sachet/50g tomato paste
1 teaspoon minced garlic
1 tablespoon Worcester sauce
1 egg
1 teaspoon dried oregano
1 teaspoon parsley
Salt & pepper for seasoning
Non-stick spray

Method if using a processor:

Cut the onion in half and blitz it for a few seconds in the food processor until finely chopped. Add the mince, blitz for a few more seconds until combined. Add the remaining ingredients and blitz until well combined. Depending on the size of your food processor, you may need to do this in two batches. Put one large tablespoon’s worth of mince mixture into your hand and roll to form a ball.

Preheat the oven to 200°C (400°F) and bake for 15 – 20 minutes, depending on your oven and how you like your balls.

Meatballs 1 (2)

Method by hand:
Halve and slice the onion thinly. In a large bowl, add the mince and mix well. Add the remaining ingredients, mixing thoroughly until well combined. I’ve done it this way a few times (it was a very dark time in my life when my food processor broke and I had to wait a month to replace it) and I found it much easier to mix the ingredients with my hands instead of using a spatula. Sorry if that grosses you out; they were clean, promise!

Meatballs 3 (4)

Cottage Pie

We’re in the midst of extensive kitchen renovations and I knew that for six weeks I wouldn’t be able to cook, so I made a whole lot of home-cooked meals which I froze. This is my idea of microwave meals and cottage pie is at the top of the list! It’s delicious and it’s the type of dish you can cook and serve the next day or freeze until it calls your name. It’s screaming my name right now! This is the perfect winter meal or, if you’re like me, the perfect meal to freeze and reheat on a blisteringly hot summer’s day in the Southern Hemisphere!

Servings: 6   Prep time: 5 minutes   Cooking time: 1 hour 15 minutes

Ingredients:

500g lean mince
2 onions, chopped
1 teaspoon minced garlic
2 tablespoons oil
30g tomato paste
250g mushrooms, sliced
8 carrots, cut into small pieces
2 tablespoons Worcestershire sauce
1 teaspoon oregano
Sprinkle of thyme
Salt and pepper to taste
2 tablespoons flour
1 sachet or cube beef stock (my preference is Ina Paarman’s real beef liquid stock in a sachet but you can use any beef stock)

Method:

Cot pie stove (2)On medium-high heat in a large pan, fry the onion and garlic for 3 – 4 minutes, stirring occasionally. Add the mince and fry for another 2 minutes, stirring to prevent from sticking, until lightly browned. Add the tomato paste, mushrooms, carrots, Worcestershire sauce, oregano, thyme and pepper. Do not add the salt yet, do this after you’ve added the stock  to prevent the dish being too salty. Fry, stirring, for another 5 minutes.

 

Add the stock in water and flour, stirring to mix well. Cover, bring to the boil, then turn down the heat and simmer, uncovered, for 25 minutes until thickened.

Meanwhile, make the mashed potatoes:

6 potatoes
2 tablespoons butter
200 ml milk
1 teaspoon nutmeg (optional)
1 teaspoon mustard (optional)
Salt and freshly cracked black pepper
200g cheddar

 

 

Peel and quarter the potatoes, place them in a dish, cover with water and cook on high power in the microwave for 20 minutes or until soft. Drain them, add the butter and stir until melted. Pour the milk in and mash until smooth and creamy. Stir in the mustard and nutmeg and season with salt and freshly cracked black pepper.

Cot pie cheese 2 (2)Preheat your oven to 200°C or 400°F. Take the mince mixture off the heat and pour into a large casserole dish. Spread the mash evenly over the mince and sprinkle with cheddar.

 

 

 

 

 

Cot pie done 2 (2)Bake in the oven for 30 minutes until golden brown on top. Let cool for 5 minutes and serve, or refrigerate and serve the next day. I cooked and froze this a month ago and it still tastes as if I made it today!