Wednesday, July 30, 2008

Greek Meatballs

aka the best meatballs that i've ever tasted!

but no pictures just yet...

The strangest thing about these meatballs is that they tasted as if they have coconut milk in them but there is none…and it’s quite low fat…it’s made with lean turkey mince and has no added oil..

Modified from ‘mince and rice dumplings with dill, egg and lemon sauce’ from ‘Apples for Jam’ by tessa kiros.

Ingredients:
500g turkey mince
¼ teaspoon dried oregano
3 tsp dried dill
3 tsp dried parsley
80g rice
½ red onion, grated
1 garlic, minced
handful of water chestnuts, chopped finely
75 ml milk (i used skim milk)
1/2 tsp salt/ to taste
sprinkling of black pepper
method:
combine all ingredients together and roll into balls. Place on a microwavable dish (as many as u can fit, leaving 1 cm around each meatball) and cover tightly with cling film. Cook at 100% for 1.5- 2 minutes. (depending on the power of ur microwave. Better to undercook than over cook.)

After microwaving the meatballs, I saved the juices and allowed the meat balls to cool and then froze them as I just wanted to cook them cos they looked so good in the book. A few days later, I finished cooking them in the microwave by adding them to raw medium grain rice, capers and a canned of tomatoes plus sufficient water for the rice to cook and they were really lovely. One of those dishes which make u close your eyes and go ‘mmmMmmm’..
alternatively...u could use cooked rice instead of raw rice in the meatballs and then just pan fry them and dish them up straight as an appetizer.

2 comments:

Suzer said...

Those would be great as an appetizer with some tzadziki dip:)

~~Louise~~ said...

I'm not quite sure how I "landed" here but, it looks like you "guys" are having FUN!!! and I'm glad I did.

I am a HUGE fan of Greek meatballs. I'm not sure about cooking them in the microwave but, I sure know some one who will give it a try.

Thanks for sharing. I'll drop by again.