Add some vegies to these spiced meatballs. They’re also delicious with fettuccine and a tomato, garlic and herb sauce.
Ingredients
- 70g (1 cup) fresh wholemeal breadcrumbs (made from day-old bread)
- 60ml (1/4 cup) pouring cream
- 60ml (1/4 cup) milk
- 1 brown onion, coarsely chopped
- 1 carrot, peeled, coarsely chopped
- 1 small zucchini, coarsely chopped
- 400g beef mince
- 1 egg
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1 1/2 tablespoons olive oil
- Mashed potato, to serve
- Steamed green round beans, to serve
Cream sauce
- 1 tablespoon butter
- 3 teaspoons plain flour
- 125ml (1/2 cup) pouring cream
- 125ml (1/2 cup) milk
- 1/2 chicken stock cube, crumbled
- 1/4 teaspoon ground nutmeg
Method
- Step 1Combine breadcrumbs, cream and milk in a bowl. Set aside to soak. Process the onion, carrot and zucchini in a food processor until finely chopped.
- Step 2Add vegetable mixture, mince, egg, ginger and nutmeg to the breadcrumb mixture. Season with salt and pepper. Mix until well combined. Place in the fridge for 30 minutes or until firm.
- Step 3Meanwhile, to make the cream sauce, melt the butter in a small saucepan over medium heat. Add the flour and cook, stirring, for 1 minute. Whisk in the cream, milk and stock. Simmer, stirring often, for 3 minutes or until the sauce thickens. Stir in the nutmeg. Season with pepper.
- Step 4Roll tablespoonfuls of the mince mixture into balls. Heat half the oil in a large frying pan over medium heat. Cook half the meatballs, turning, for 6-8 minutes or until golden and cooked through. Transfer to a plate and cover with foil to keep warm. Repeat with the remaining oil and meatballs.
- Step 5Divide the meatballs, mashed potato and beans among serving plates. Pour the cream sauce over the meatballs and season with pepper.
- Low carb
- Lower gi
Nutrition
2890 kj
Energy
46g
Fat Total
23g
Saturated Fat
6.5g
Fibre
33g
Protein
38g
Carbs (total)
All nutrition values are per serve
- Author: Reader recipe
- Image credit: Steve Brown
- Publication: Australian Good Taste
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