Mozzarella Filled Meatballs

As promised, a quick post on what I did with the leftover seasoned mince from my spiced meatballs, chickpeas and vegetables soup..... It also gives me an excellent opportunity to further promote my spiced tomato relish.

This is a not only a fun item to serve at your next cocktail party (or your kid's birthday party?), it is also a quick way to whip up something delicious when your friend turns up with some cold beers on a sunny afternoon. 

I happened to have some mozzarella in my fridge (not quite the artisan type I'm afraid or there simply won't be any leftover in the first place) and thought it might be a good idea to make a stuffing out of it. A good idea it was and I had to make a second (larger) batch soon after, which was duly enjoyed in the warm spring sun with my beer bearing friend K.

I just remember both the footy and rugby union grand finals are to be staged this weekend. The traditional Aussie BBQ is out according the weather forecast, so why not have an indoor party with plenty of delicious finger food instead? Apart from these meatballs which are going to be a big hit with your friends, here are a few more suggestions if you are going to have a party;

1) stuffed chicken wings

2) boxing chicken

3) curry puffs

4) fried wontons and stuffed tofu puff

5) goat cheese filled arancini

6) Thai chicken cakes

7) spring rolls

8) sticky spiced wings

9) Japanese rice balls (onigiri)

recipe from the tummies' kitchen

makes about 15

oven preheated at 220 C (conventional)

you'll need;

~1.5 cups seasoned mince

mozzarella cheese or tasty cheese, cut into 1 cm cubes

a little oil for frying

spiced tomato relish to serve

Pick up a small amount of seasoned mince and form meatball the size slightly larger than a chestnut, wrap the mince around a cube of cheese.

Brown meatballs with a little oil until golden all over, transfer pan to the hot oven and cook for 8 to 10 minutes.

Serve the delicious cheese filled meatballs with some spiced tomato relish on the side.

The spiced tomato relish goes beautifully with the cheese filled meatballs...

Try not to tell your friends about the filling and allow them to discover the pleasant surprise themselves.

Meatball Salad From The Tummies' Kitchen

Lets get back to a carbless salad that keeps turning up at dinner time during our weeks long "diet".

One needs to be a little creative or think outside of the square when the brief for dinner is "a filling salad without carbs". To team our beloved meatballs with some easy to get salad ingredients was a recipe for success, something I knew from the beginning.

This turned out to be a winner as expected and it has shown up numerous times with slight twists each time.

P.S I know there are some breadcrumbs added to make the meatballs soft and juicy, so far no carbless police knocking on the door yet!

serves 4 to 6 as a one dish meal
recipe from the tummies' kitchen
oven preheated at 200 C (conventional)
for the meatballs you'll need;
500 g of beef mince
500 g of pork mince
1 egg, lightly beated
3/4 cup of breadcrumbs, soaked with 1/2 cup of milk for 10 minutes
1 onion, chopped
3 stalks of parsley, chopped
1 tbs of cumin powder
1 tbs of smoked paprika
salt and pepper to taste
a little oil for frying

for the salad;
2 tomatoes, cut into wedges
1 red onion, halved and thinly sliced
1 avocado, cut into chunks
10 gherkins, sliced
12 slices of tinned beetroot
a large handful of baby cos lettuce

for the salad dressing;
1 tbs of red wine vinegar
3 tbs of olive oil
1 tbs of honey
1 tbs of English mustard
salt and pepper to taste

for the spiced yoghurt;

1 small tub of greek yoghurt

juice from half a lemon

1 tsp of cumin powder

salt and pepper to taste

2 tbs of olive oil

Place all ingredients in a large bowl and mix well. Form meatballs the size of golf balls and set aside. (makes about 20 to 24)

Flatten meatballs slightly and pan fry with a little oil until golden on both sides (~ 2 minutes/side) then transfer to the preheated oven for 10 to 12 minutes. 

While meatballs are cooking, prepare the salad ingredients, dressing and spiced yoghurt.

Place dressed salad in individual platter, top with meatballs and drizzle with some spiced yogurt on the meatballs.

Shepherd's Pie And Happy Songkran

It has been cold and grey here for the last few days and I have been cooking some good old comfort food. Shepherd's pie has to be one of the top ten comfort dishes so it is inevitable it turned up at the tummies' to warm up our bodies and souls. This recipe is adapted from foul mouthed Ramsey's "Kitchen Heaven". I added some peas for colour and texture and it works brilliantly! 

Also I would like to wish all my Thai friends "สุขสันต์วันสงกรานต์" happy Songkran! Happy new year to all my friends from the subcontinent that do celebrate their new year on the same day.

P.S Finally our internet speed is back to normal so I am now able to blog as usual.

serves 3

you'll need;

900 g of minced beef or lamb, seasoned and browned

1 kg of potato

2 egg yolks

2 large onions, chopped

1 l of brown chicken stock or beef stock

1/2 cup of red wine

3 tbs of tomato puree

3 tbs of flour

75 ml of worcester sauce

1 cup of peas

salt and pepper to taste

For the meat filling - saute chopped onion and garlic til soft and golden then add in the cooked mince. Add tomato puree and flour, mix well and cook for 2 minute. Pour in the wine and worcester sauce and mix well, let it simmer til liquid is reduced by half. Finally add stock and simmer uncovered for 35 to 45 minutes, the meat sauce should be quite thick by then, add peas and mix through. Check for seasonings.

For the potato topping - boil peeled potatoes with plenty of salted water til tender and drain well. Mash potatoes then add in the beaten egg yolks and mix well.

Fill ramekins with meat filling and top with potato topping. Use a fork to create attractive patterns if you wish.

Bake in a preheated oven at 200 degrees C for 30 minutes til bubbling and golden.

Serve immediately with a side salad.