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    Recipes — pork and beef meatballs

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    Spicy Meatballs

    These are great to make with the kids. Teach them about handling raw meat and using different flavours

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 6

    Ingredients

        •   500g minced chicken turkey, lamb, beef or pork
        •   1 medium onion
        •   2 garlic cloves, crushed or chopped
        •   2 tsp mild or medium curry powder
        •   2 tsp ground cumin
        •   1 tsp garam masala
        •   ½ tsp paprika or cayenne pepper
        •   2 tbsp fresh coriander, chopped
        •   1 egg, beaten
        •   50g fresh breadcrumb
        •   1 tbsp olive oil

    Method

    1. Heat oven to 180C/fan 160C/gas 4.
    2. Put the mince into the mixing bowl. Add the onions, garlic, curry powder, cumin, garam masala, paprika or cayenne pepper and coriander, then mix well. By adding these spices, you’ll get a delicious flavour without having to add any salt.
    3. Add the beaten egg and breadcrumbs, then mix again.
    4. Divide the meat mixture into 15-18 evensized pieces and shape into balls (they should be about the size of a walnut). Always wash your hands thoroughly after handling raw meat so you don’t transfer any germs that may be on the meat to other food or equipment.
    5. Heat the oil in the frying pan over a medium heat and add the meatballs using a spoon. Cook them for 5 mins, turning until golden brown. Remove from the pan and place them on to the tray. Bake in the oven for 15-20 mins.
    6. Remove from the oven. Remember to use oven gloves! Allow to cool slightly and serve with a fresh, crisp green salad, some pitta bread and tomato salsa.



    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/3428/spicy-meatballs

    Swedish Meatball Noodle Bake

    Egg noodles and meatballs are cloaked in a creamy shallot sauce, baked until bubbly, and served with lingonberry jam for a twist on Swedish Meatballs. Bonus: This home-style dish is on the table in less than an hour.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 8

    Ingredients

        •   12 oz uncooked wide egg noodles
        •  
    1/2 cup sliced shallots (about 2 medium)
        •  
    4 tablespoons unsalted butter
        •  
    1/4 cup Gold Medal™ all-purpose flour
        •  
    1 carton (32 oz) Progresso™ chicken broth
        •  
    1/4 cup heavy whipping cream
        •   Salt and pepper to taste
        •  
    1 1/2 lb frozen cooked beef meatballs
        •  
    2 tablespoons chopped fresh parsley leaves
        •   Lingonberry jam

    Method

    1. Heat oven to 375°F. Lightly butter 13x9-inch (3-quart) baking dish; set aside. Heat 6-quart pot of water to boiling; add egg noodles, and cook 5 minutes. Noodles should still be firm through the middle. Drain, and set aside.
    2. While noodles are boiling, cook shallots and butter in 3-quart saucepan about 3 minutes, stirring occasionally, until shallots are soft. Stir in flour to make a roux; cook 60 seconds. Gradually stir in chicken broth, stirring constantly, until mixture is smooth and all stock is mixed in. Heat to simmering, stirring constantly, until thickened. Remove from heat; stir in whipping cream. Season with salt and pepper to taste.
    3. In baking dish, mix noodles, sauce and meatballs, coating well. Bake 20 to 30 minutes or until sauce is bubbling and thickened. Cool 10 minutes; serve with parsley and lingonberry jam.



    This great family recipe is thanks to Betty Crocker Recipes at https://www.bettycrocker.com/recipes/swedish-meatball-noodle-bake/c4e6ce68-87b6-48a8-a18b-bf2f21b27c40

    Japanese Glazed Meatballs with Pickled Vegetables

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 4

    Ingredients

        •   600g lean beef mince (makes 24)
        •   1 tbsp soy sauce
        •   1 clove garlic, crushed
        •   1 tsp finely grated ginger
        •   ¼ cup panko crumbs
        •   270g soba noodles

    Glaze:

        •   ¼ cup sweet soy
        •   2 tbsp soy sauce
        •   ¼ cup mirin
        •   1 tsp sesame oil

    Pickled Vegetables:

        •   ½ cup rice wine vinegar
        •   4 sprigs rosemary
        •   4 pink radish, washed and sliced
        •   1 Lebanese cucumber, roughly chopped on the diagonal
        •   1 bok choy, quartered lengthways
        •   1 long red chilli, slit in half lengthways but kept whole at the stem

    Method

    1. Place beef mince, soy, garlic, ginger and panko crumbs in a large bowl and mix until combined. Roll into 24 meatballs, about 1 tablespoon each. Soak bamboo skewers in water for 10 minutes, drain and closely thread 3 meatballs onto each skewer.
    2. Place chopped vegetables in a large heatproof bowl. Place rice vinegar, a pinch of salt flakes and 2 sprigs rosemary in a small saucepan and bring to a simmer, turn off heat and pour vinegar over vegetables, turn to coat and cover with a lid. Leave to pickle for 5-10 minutes for crunchy pickles. Drain before serving.
    3. Combine glaze ingredients in a bowl and use remaining 2 rosemary sprigs for brushing glaze onto meatballs after cooking.
    4. Drizzle meatballs with a little oil or spray with oil spray and then place on a preheated BBQ on medium to high heat, cover and cook for 5 minutes then turn over and cook for another 5 minutes. Brush meatballs with glaze using the rosemary skewers while on the BBQ, and brush with extra glaze to serve.
    5. Cook soba noodles according to packet directions, drain. Serve skewers with pickled vegetables and soba noodles.

    TIPS:

    1. When turning meatballs on the BBQ, use a palette knife or metal spatula to help you turn them as they have a tendency to stick, and the bamboo skewers get hot.
    2. Meatballs can be made ahead and frozen. Bake from frozen at 180C fan forced for 15-20 minutes. Glaze in final 5 minutes.
    3. Try with lamb or veal mince.



    This great family recipe is thanks to Australian Beef Recipes at https://www.australianbeef.com.au/recipes/japanese-beef-tsukune-glazed-meatballs-with-soba-noodles-and-pickled-vegetables/

    Red Thai Beef Meatball Curry

    This budget friendly recipe is packed full of flavour and will be sure to please the whole family.

    Prep Time

        •    Prep time: 25 minutes
        •    Cook time: 35 minutes
        •    Yield: Serves 6

    Ingredients

    Meatballs:

        •   700g lean beef mince
        •   70g (⅔ cup) packages breadcrumbs
        •   3 cloves garlic, crushed
        •   3cm piece ginger, finely grated
        •   2 eggs, lightly beaten
        •   2 limes, zested finely (optional)

    Red Thai sauce:

        •   2 tbs peanut oil
        •   2 cloves garlic thinly sliced
        •   2cm piece ginger, cut into julienne (matchsticks)
        •   1 large red onion, thinly sliced
        •   80ml (⅓ cup) red Thai curry paste
        •   200g button mushrooms, quartered
        •   400g sweet potato, peel, cut into 3cm pieces
        •   375ml (1½ cups) beef stock
        •   2 x 400ml cans light coconut milk
        •   1 tbs palm sugar
        •   400g green beans, cut into 3cm lengths
        •   450g can pineapple rings, drained, cut into 2cm pieces
        •   ½ cup shredded coriander, plus extra leaves, to serve
        •   2 stalks green onion, cut into 3cm pieces

    To serve:

        •   Sliced chilli
        •   Steamed brown rice
        •   Coriander sprigs

    Method

    1. To make the meatballs, Place all ingredients in a large bowl and using your hands mix well to combine; season to taste. Place in freezer for 15 minutes to firm up.
    2. Heat oil in a large heavy-based saucepan over high heat. Cook meatballs in two batches for 5 minutes until browned all over. Drain on paper towel.
    3. To the same pan you cooked your meatballs in, add the garlic, ginger and onion, and cook stirring, for 5 minutes or until onion has softened. Add paste and mushrooms, and cook stirring for 2 minutes or until fragrant. Stir in remaining ingredients except beans and pineapple; bring to a simmer. Reduce heat to low and simmer gently for 25 minutes. Stir in beans and pineapple and cook for a further 5 minutes or until meatballs and vegetables are cooked.
    4. Divide curry among bowls, scatter with sliced chilli, coriander sprigs and serve with lime wedges and steamed brown rice.

    TIPS:

    1. Use damp hands when rolling meatballs to prevent sticking.
    2. Veal or lamb mince is an excellent alternative.
    3. Mince is the great all-rounder – mince is economical and kids love it. There are many meals you can make out of it including lasagne, rissoles and meatloaf. When choosing mince you will notice that there are different categories depending on fat content. The leanest mince is the best choice for minced meat sauces like bolognaise. Mid-range grades of mince with a little more fat are good for burgers, meatballs, Kofta and meatloaf. That little bit of extra fat helps keep them moist. Regular grades of mince are good all-purpose choice; just make sure to spoon off the fat as you brown the mince.



    This great family recipe is thanks to Australian Beef Recipes at https://www.australianbeef.com.au/recipes/red-thai-beef-meatball-curry/

    Meatballs with Tomato Sauce

    This is one of those quick, comforting, homemade suppers that should be taken to the sofa with a glass of red wine.

    Prep Time

        •    Prep time: less than 30 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 6

    Ingredients

    For the Meatballs:

        •   2 tbsp olive oil
        •   150g/5oz onion, finely chopped
        •   1 clove garlic, crushed
        •   900g/2lb beef mince
        •   2 tbsp freshly chopped herbs, such as marjoram or 1 tbsp rosemary
        •   1 free-range egg, beaten
        •   3 tbsp olive oil
        •   salt and freshly ground black pepper

    For the Tomato Sauce:

        •   3 tbsp olive oil
        •   110g/4oz onion, sliced
        •   1 garlic clove, crushed
        •   150g/5¼oz mozzarella, grated
        •   1 tsp caster surgar
        •   2 x 400g cans tomatoes

    Method

    1. Heat two tablespoons of olive oil in a heavy stainless steel saucepan over a gentle heat and add the onion and garlic. Cover and sweat for four minutes, until soft and a little golden. Allow to cool.
    2. In a bowl, mix the minced beef with the cold sweated onion and garlic. Add the herbs and the beaten egg. Season the mixture with salt and pepper.
    3. Fry a tiny bit to check the seasoning and adjust if necessary. Divide the mixture into approximately 24 round balls. Cover the meatballs and refrigerate until required.
    4. Meanwhile, make the tomato sauce. Heat the oil in a stainless steel saucepan.
    5. Add the sliced onion and the crushed garlic, toss until coated, cover, and sweat on a gentle heat until soft and pale golden.
    6. Slice the canned tomatoes and add, with all the juice, to the onion mixture.
    7. Season the contents with sugar, salt and freshly ground pepper.
    8. Cook the tomatoes uncovered for approximately 30 minutes or until the tomato softens (while this is cooking make the meatballs).
    9. Heat a frying pan and cook the meatballs for about 10 minutes in about three tablespoons of olive oil.
    10. When they are cooked, put them into an ovenproof dish with the tomato sauce and top with the grated mozzarella. Place under a preheated grill until the cheese has melted.
    11. Serve with spaghetti.



    This great family recipe is thanks to BBC Recipes at https://www.bbc.com/food/recipes/meatballswithtomatos_74759