Ipplepen iPlayer - Ipplepen Team | Saturday 15th May 2021
Heather’s Meatballs
PodCast presenter: Peter Richards
Listen to this PodCast
About this PodCast
How about something with a Middle Eastern flavour, we are talking about beef meatballs and mint with a yoghurt and mint sauce. It is inexpensive, easy and quick to prepare so why not have a go? As always, for more detailed information and instructions – not to mention Heather’s useful tips! – please listen to the programme.
Cut the crusts off the bread and quickly soak the slices under the tap, squeeze so that they are damp and break them up into a large bowl. Add the chopped onions, herbs and the beaten eggs, add salt and pepper and mix well, add minced beef and mix. Using about a tablespoon at the time of this mixture make meatballs. Next, roll the meatballs in flour and heat the oil in a deep frying pan or in a saucepan. Fry the meatballs three or four at a time, make sure you keep turning them. Listen to the programme for Heather’s advice if you want to use a deep fat fryer. Drain the meatballs on some kitchen paper and serve them with couscous – Heather gives us some tips here too -and the following sauce to dip the meatballs in.
Preparation time: 15 min.
Cooking time: 10 min.
Serves: Six
Meatballs
800 g or 11/2lbs minced beef
3 slices of bread
2 onions
2 tablespoons of chopped parsley
2 tablespoons of chopped mint (leaves)
3 eggs
4 tablespoons of flour
300 mL of olive oil
salt and pepper
Sauce
2 tubs of Greek yoghurt
2-3 tablespoons of chopped mint
1 tablespoon of chopped parsley
1 tablespoon of chopped chives
