March Meatball Madness - try these beef meatball recipes!

It's March Meatball Madness and this week we have some great meatball recipes using beef mince!

GLAZED MEATBALL BAKE

500 g beef mince

400 g piece pumpkin, peeled

2 medium starchy potatoes, peeled

2 parsnips, peeled

2 carrots, peeled

¼ cup tomato sauce

1 egg, lightly beaten

½ tsp dried mixed herbs or 1 tbsp chopped fresh herbs

2 tbsp flour

Glaze

¼ cup tomato sauce

1 tbsp soy or Worcestershire sauce

Preheat the oven to 200ºC.Cut the vegetables into bite-sized chunks and toss in a good dash of oil. Place the vegetables in a large ovenproof dish and bake for 30 minutes. While the vegetables are baking, prepare the meatballs.

Place the mince, tomato sauce, egg and mixed herbs in a large bowl. Season with salt and pepper if wished. Using your hand bring the mixture together and knead until just combined. Use wet hands to mould the mixture into 8 large meatballs and dust each with a little flour.

Heat a dash of oil in a non-stick frying pan. Brown the meatballs quickly on all sides and sit them on top of the vegetables. Stir the glaze ingredients together and brush evenly over the meatballs.

Return to the oven and cook for another 20-30 minutes until the meatballs are cooked through and the vegetables are golden.

Serve with your favourite greens and have a jug of gravy or accompany with a jar of your favourite chutney.

SPANISH MEATBALLS WITH QUINOA SALAD

400 g lean beef mince

2 cloves garlic, crushed

1 tsp smoked paprika

1 egg

¼ cup breadcrumbs

1 tbsp olive oil

Sauce

½ onion, finely chopped

½ red capsicum, finely chopped

400 ml chopped tomatoes (no added salt)

1 tsp smoked paprika

Quinoa salad

200 g pumpkin, diced

1 tbsp olive oil

½ cup quinoa

100 g snow peas, sliced diagonally

4spring onions, finely sliced

1avocado, sliced

1 tbsp sherry or red wine vinegar

1 tsp Dijon mustard

To make meatballs, combine mince, garlic, smoked paprika, egg and breadcrumbs in a large bowl and season with pepper. Divide mix into 4 and shape into 4 meatballs. Add oil to a large frying pan over medium heat and cook rissoles for 2 minutes each side until golden brown. Set aside.

Add onion and capsicum to same frying pan and cook for 5 minutes until softened, add tomatoes, paprika and 400ml water and return rissoles to pan. Cook for 10 minutes, turn meatballs over and cook for another 10 minutes until cooked through and sauce has thickened.

To make quinoa salad, preheat oven to 200C. Toss pumpkin in half the oil and season with pepper. Spread out on a baking tray and roast for 20-30 minutes until golden and soft.

Place quinoa in a sieve and rinse under running water. Place in a small saucepan with 2 cups of water. Bring to the boil, then reduce heat and simmer for 15-20 minutes or until tender. Whisk vinegar, mustard, remaining oil and pepper to make a dressing. Combine quinoa with roast pumpkin, spring onions, avocado and snowpeas and pour over dressing.



MADRAS MEATBALLS WITH FRESH HERB YOGHURT DIP

600 g lean beef mince

2 eggs, beaten

1 onion, chopped

½ cup fresh breadcrumbs

2 tbsp Madras curry powder

½ cup parsley, chopped

4 shallots, cut into 3cm batons

1 capsicum, cut into chunky squares

1 red onion, cut into wedges

200 g plain yoghurt

¼ cup chopped mint

A little sugar to taste

Cocktail bamboo skewers, soaked in water overnight to prevent them burning.

Combine the mince, eggs, onion, curry powder and half the parsley. Season with salt and pepper to taste. Shape small spoonfuls of mixture into meatballs. Make the meatballs small – about 3cm.

Thread onto cocktail bamboo skewers, alternating with pieces of spring onion, capsicum and onion. Brush meatballs lightly with oil, cover and chill until ready to cook.

Preheat the barbecue or pan to moderately hot. Cook the meatballs in batches, reheat the pan after each batch. Cook meatballs until cooked through. Meatballs should not be served undercooked, rare or pink. A good guide is that when a skewer is inserted into the thickest part of the meatball the juices run clear.

To make the yoghurt dip, mix yoghurt, mint, the remaining parsley and a little sugar to make a dip. Cover and chill until ready to serve.

SMOKED PAPRIKA MEATBALLS WITH SAFFRON AND TOMATO SAUCE

500 g beef mince

¾ cup fresh breadcrumbs

1 tbsp milk

2 cloves garlic, chopped

1 small onion, grated

2 tsp smoked paprika

1½ tbsp olive oil

¼ cup white wine

400 g tin chopped tomatoes

pinch saffron threads

½ tsp sugar

1 tbsp chopped flat-leaf parsley

Mix the beef, breadcrumbs, milk, garlic, onion and smoked paprika together with salt and pepper and roll into 20 balls. Place onto a tray in a single layer and refrigerate for 30 minutes.

Place the oil into a wide lidded frying pan set over a moderately high heat. Fry the meatballs for 5 minutes or until coloured.

Add the wine and cook for 1 minute. Add the tomatoes, saffron and sugar, adjust the heat to a simmer and place a lid on for 5 minutes. Remove the lid and cook for a further 10 minutes or until slightly thickened. Season with salt and pepper.

Place in a serving dish, top with the chopped parsley and serve.

Source: beefandlamb.com.au


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