Ingredients
| Meatballs |
|
| 500 gm |
minced beef or lamb |
| large slice |
wholemeal bread |
| 1 |
hens egg |
| 5 ml |
french mustard |
| 20 ml |
Chopped fresh herbs |
| 5 ml |
dried tarragon |
| 5 ml |
dried mint |
| 1 |
medium onion |
| 3 fat |
cloves garlic |
| 5 ml |
ground FAIRTRADE nutmeg |
| 5 ml |
ground FAIRTRADE cinnamon |
| 5 ml |
ground FAIRTRADE chilli |
| Marinade |
|
| 1 |
FAIRTRADE Lemon |
| to taste |
salt |
| to taste |
FAIRTRADE freshly ground black pepper |
| 50 ml |
FAIRTRADE red wine |
| 50 ml |
vegetable stock |
| 50 ml |
tomato puree |
| 50 gm |
FAIRTRADE sugar |
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| FAIRTRADE |
Sources
Fresh food
Lemons
Wine
Herbs and Spices
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Method
Preparation
Preheat the oven to Gas Mark 6.
Skin the onion and chop very fine, or grate.
Skin the garlic and crush.
In a mixing bowl, break up the bread and mix in the egg.
Add the onion, garlic, herbs and spices and mix.
Add the minced meat, and combine well.
The best way is to use your hands, and to knead the mixture until consistent.
Form the mixture into golf ball sized meatballs, or into finger sized patties.
Cooking
Place the meatballs on an oiled baking tray and bake for 30 minutes.
Meanwhile make the marinade
Juice the lemon, discarding the skin and pith.
Measure the wine, stock, lemon juice, sugar and tomato puree into a saucepan, and heat gently to a simmer.
Adjust the seasoning.
Assembly
Put the cooked meatballs / patties into a casserole dish and pour over the marinade.
Allow to stand overnight.
To serve
Reheat at Gas Mark 3 for 20 minutes before serving hot.
Meze: Allow to cool to room temperature, and serve with a FAIRTRADE red.
Variations
The marinade can be made separately as
Dipping Sauce and the patties can be used as finger food.
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