Tag Archives: minced beef

Middle Eastern Meatballs With Yogurt And Tahini Sauce

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Humble mince, I can remember joking as a child that my Mum had one hundred and one ways of cooking mince but this certainly wasn’t one of them!

Loved by the boys the meatballs are sweetened with dates and the sauce tastes very mild. I serve these with Lebanese flatbreads and salad, as we all know, food tastes so much better when you eat with your hands!

I use fresh gluten free bread for my breadcrumbs and these meatballs freeze well too. Just brown them, place in freezer proof tray, and pour over the sauce. Cool and then freeze.

Makes 40 meatballs.

Ingredients

1 onion, peeled and quartered

3 garlic cloves

70g dates

80g breadcrumbs, gluten free if needed

100g pistachio kernals

5 teaspoons ground cumin

6 teaspoons ground coriander

1/2 teaspoon chilli powder

50g fresh coriander, leaves and stalks

salt and pepper

1 egg, beaten

600g ground beef/ minced beef

SAUCE

350g Greek yogurt

90g tahini

1 garlic clove, crushed

zest of 1 lemon

150mls water

salt and pepper

Method

Using a processor, process the onion and garlic.

Add the dates, breadcrumbs, pistachios, cumin, ground coriander, fresh coriander, salt and pepper.

Pulse until the nuts are finely chopped.

Tip this paste into a bowl, add the egg and minced beef and using your hands mix really well.

At this stage you can leave the meat in the fridge for 4-12 hours to develop its flavour or carry on as below.

Preheat the oven to 190 degrees centigrade.

Heat a large non stick frying pan over a medium to high heat. You can add a little oil if you want but I tend to just use the dry pan.

Form the meat into small meatballs, you should get around 40.

Cook the meatballs in batches, just to seal the outside. Place the sealed meatballs in an oven proof dish and continue to cook the remaining balls.

Once all of the meatballs are sealed, spread them evenly in your oven proof dish.

In a jug, combine the yogurt, tahini, garlic, lemon zest, water and salt and pepper.

Pour the sauce over and around the meatballs.

Place the meatballs in the preheated oven and bake for 20-25 minutes until they are just cooked through and the sauce has thickened.

Meatballs With Sour Cherries And Herbs

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A bit of an odd combination to some people but it does work very well giving these meatballs a hint of sweetness in amongst the fabulous herb flavours.

I quite often make the meat mix in the morning and come back and make the meatballs for our evening meal, it sits quite happily in the fridge.

Makes 36 meatballs, serves 6-8 depending on sides. We have these as a mezze meal and I serve them with some yogurt flavoured with garlic and mint.

Ingredients

1kg minced beef

1/2 red onion, very finely diced

4 garlic cloves, crushed

4 teaspoons ground cumin

1/2 teaspoon ground cinnamon

15g chopped fresh dill

15g chopped fresh parsley

salt and pepper

150g drained sour cherries

Method

Preheat the oven to 200 degrees Centigrade.

Line two baking sheets with baking parchment.

Combine all of the ingredients in a large bowl. the cherries will get all mushed up, don’t worry!

Form into balls and lay on the baking sheets, spread a little apart.

Bake in the oven for 20-25 minutes until browned and cooked through.

Con Queso Beef Chilli

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Oh dear, this is what happens when you fancy making some con queso dip and need to make some beef chilli for dinner!

The trick with this is having the oven low and slow so the cheese in the chilli doesn’t stick to the pan. Leftovers freeze well, in fact I always make double for the leftovers, just again, re heat very gently in the oven.

Serves 6.

Ingredients

50mls olive oil

1 onion, diced

2-3 cloves garlic, finely sliced

2 jalapeño chillies, deseeded and finely diced

1 tablespoon ground coriander

2 teaspoons ground cumin

2 chipotle chillies in adobe sauce

600g minced beef

400g tin chopped tomatoes

350mls sour cream

300g Cheddar cheese

125mls milk

420g tin kidney beans, drained and rinsed

Salt and pepper

Method

Preheat the oven to 140 degrees Centigrade.

In and oven proof pan, with a lid, heat the oil over a medium heat.

Add the onion, garlic and jalapeño chilli, cook until the onion is soft.

Add the coriander, cumin, chipotle chilli with adobe sauce and beef, increase the heat to high and brown the beef.

Add the tomatoes, sour cream, cheese and milk, stir well and season.

Cover the pan with a piece of baking parchment and the lid, pop in the oven.

Cook for 3 hours, add the beans and cook for a further hour, covered.