A refreshing change.. .. minty, fresh meatballs

15 Mar

No tomato meatball fights today!!! No energy for it to be honest. Why is it that we ( this would actually be me) get soooo excited and inspired by many things that we always want to do everything all at once and succeed with all of  it at once, immediately?

Well… its definitely not refreshing to say that it is covered in impatience as well… and a bit of disappointment. I know it is because I have been trying to do everything at once… and doing everything at once amounts to eventually getting nowhere at all.

So after a weekend filled with doing nothing….( yes, lying on the couch eating numerous amounts of  food does amount to doing nothing.)… BUT, I was very tired and exhausted and in a lot of pain.. so I would think this is a good enough of an excuse 🙂

However, this amounted to me feeling very guilty for not taking ANY photos, writing ANY blogs or making ANY food…You read it…. my Conan, hero of the household rescued me this weekend providing me with food,, the game of throne series and copious amounts of tea  ;-p

Now, feeling slightly better, I  have decided to do a new take on meatballs… especially after my Big boy and I are the new faces of Gaviscon.. less tomato.. less indegestion. SO… it is the season of spring… and it is fresh and it is green… mint.. mint … and mint… and always, naturallly, garlic 🙂 This happy dish put a smile on big boy’s face… and as always I hear him eating out of the saucepans in the kitchen again… a very familiar sound I may add.

Creamy minted meatballs

1 onion very finely chopped ( use a food processor)

2 teaspoons of fresh mint, finely chopped

1 teaspoon of garlic

2 teaspoons of cumin

2 teaspoons of dried chives

1 pack of 250g  beef mince

1 egg

3 tablespoons of breadcrumbs

2 handfuls of mushrooms, roughly chopped

3 handfuls of mixed greens, roughly chopped ( mine was cabbage and spinach)

2 cups of orzo pasta

600ml of vegetable stock, made with one cube

2 tablespoons of olive oil

250ml of cream/soya cream/ creme fraiche

Fresh parmesan for grating

1 ripe avo,cut in pieces

Chop your onion into pieces small enough to fit into your food processor and add 1 teaspoon of the garlic and all the mint. It should be processed to quite fine, until it is just almost a paste, but not a paste.

Place your mince in a mixing bowl and add the cumin, chives, breadcrumbs and egg. Flavour with salt and pepper. Mix well. Now, make them into little meatballs. Whichever size you prefer.

When this is done, add 1 tablespoon of olive oil to a heated pan. Now, add your onion, mint and garlic mixture to the pan. Fry gently for about 7 minutes. Now, place your meatballs in the pan with the onion mixture. Let them brown in the pan and squiggle them about.

While the meatballs are cooking, add the remaining olive oil to a heated saucepan. Add the remaining garlic and add your mushrooms. Fry them until just slightly browned, and add your greens. Mix through. Now, add your orzo and mix through and then add your vegetable stock. Keep the heat on medium while cooking the orzo and stir frequently to prevent it from sticking to the bottom of the saucepan. Do not put the lid on, keep it uncovered.

While this is cooking, check on your meatballs. If they are brown, add your cream and turn it down so that it simmers gently. Dont forget to check on your orzo.

This should be done when 90% of the liquid has been absorbed. Usually about 10 – 15 minutes.

When it is done, dish up the orzo, place the meatballs with its sauce on top, grind over some black pepper, add your avo and grate with a bit of fresh parmigiana,  and you’ve got yourself a winner!

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4 Responses to “A refreshing change.. .. minty, fresh meatballs”

  1. frugalfeeding March 15, 2012 at 11:06 pm #

    What lovely meatballs you have! They sound delicious 😀

    Like

  2. dreamalittledreamalot March 16, 2012 at 7:08 am #

    Great minds think alike and all that! 😉 Lovely recipe though – I’d like to try Orzo.

    Like

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