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Last night's and today's dinner: Homemade lamb burgers/meat balls with potatoes and broccoli
Sorry to the veggies out there, it's another meat dish. I promise I will post a vegetarian recipe at one point :o)
This is a variation on my granny's recipe. You need for 2-3 people:
1 pound of Lamb mince
1 or 2 eggs
a piece of old bread
half an onion, 1 glove of garlic
salt, pepper, paprika
potatoes and broccoli
Soak the old bread (french bread ideally) in water until it's soggy. Mix the mince with the egg and the bread until you have the right consistency (this is a bit difficult to describe, there needs to be enough egg in there to make it squishy and enough bread to make it fluffy, nice and gooey texture, but not runny). Finely chop the onion and garlic and add them to the mix. Season with salt, pepper and paprika.
With your hands, form balls about an inch in diameter. Moisten your hands with cold water before you make each ball, then the mix won't stick to your hands.
Heat some oil with a knob of butter in a large frying pan (large enough to accommodate all, or simply do a second batch if your pan is too small) and put the balls in, pressing them flat with the back of your fingers (to about half an inch thick). Sear the meat balls on both sides, reduce the heat and continue to cook them until they are well done (about 10 minutes, depending on thickness).
Meanwhile, the peeled and chunky cut potatoes should be boiling in salt water. As I only have two flames on my hob, I put the broccoli in a bamboo steamer on top of the potato pot (won't take longer than 6-7 minutes or so to keep it crunchy). Steaming will also retain the lovely green colour.
Serve the meatballs on a plate with a generous helping of potatoes and broccoli. Don't leave the oil/juices in the pan but drizzle it over the potatoes and the meat.
Lovely ;o)
Sorry to the veggies out there, it's another meat dish. I promise I will post a vegetarian recipe at one point :o)
This is a variation on my granny's recipe. You need for 2-3 people:
1 pound of Lamb mince
1 or 2 eggs
a piece of old bread
half an onion, 1 glove of garlic
salt, pepper, paprika
potatoes and broccoli
Soak the old bread (french bread ideally) in water until it's soggy. Mix the mince with the egg and the bread until you have the right consistency (this is a bit difficult to describe, there needs to be enough egg in there to make it squishy and enough bread to make it fluffy, nice and gooey texture, but not runny). Finely chop the onion and garlic and add them to the mix. Season with salt, pepper and paprika.
With your hands, form balls about an inch in diameter. Moisten your hands with cold water before you make each ball, then the mix won't stick to your hands.
Heat some oil with a knob of butter in a large frying pan (large enough to accommodate all, or simply do a second batch if your pan is too small) and put the balls in, pressing them flat with the back of your fingers (to about half an inch thick). Sear the meat balls on both sides, reduce the heat and continue to cook them until they are well done (about 10 minutes, depending on thickness).
Meanwhile, the peeled and chunky cut potatoes should be boiling in salt water. As I only have two flames on my hob, I put the broccoli in a bamboo steamer on top of the potato pot (won't take longer than 6-7 minutes or so to keep it crunchy). Steaming will also retain the lovely green colour.
Serve the meatballs on a plate with a generous helping of potatoes and broccoli. Don't leave the oil/juices in the pan but drizzle it over the potatoes and the meat.
Lovely ;o)
