Having a Ball with Meatballs

Read more from Gerald

In our house and I suspect in quite a few others, gone are the days when a roast leg or shoulder of lamb was usual weekend fare and loin or chump chops weekday provender; thick-cut rib-eye and sirloin steaks are for special occasions in these difficult times and even a pork chop of respectable thickness is rare. So I was delighted a week or so ago to learn my local Pak'n'Save in Kilbirnie was offering Prime Rib Roasts at very reasonable prices.

Not having cooked a rolled rib for some time I took the advice of NZ Beef and Lamb and roasted it at 170˚C for 30 minutes per 500g. When it came out of the oven it looked and smelled wonderful; I covered it and let it rest for 20 minutes or so, then I tried to carve it…

The outside of the joint, which was rib, was just as it should be but the centre, which should be rib-eye if the joint is sold as prime rolled rib, was certainly not and had all the tenderness of bungee rubber. I was most impressed by the speed and manner in which Pak'n'Save dealt with my subsequent complaint.

The manager spoke to the butcher who phoned me to explain that the meat had been bought in ready prepared from an outside supplier who would certainly be getting a rocket from the store. He invited me to call in to collect a refund and a replacement for the meat. He wasn't there when I next went but I needn't have worried, the butchery department was all clued up; I got my refund without any hassle and the steak I was given to replace the roast was excellent. Why can't all supermarkets give service to this high standard?

One thing I do buy at Pak'n'Save quite regularly is their mince. They nearly always have a range of beef, lamb, pork and chicken, and meatballs in various guises have become great favourites in our house where we try to take them beyond meatballs in tomato sauce. Here are three other recipes to try (to serve 6)…

Swedish Meatballs

In a bowl thoroughly mix 750g of pork mince (or a mix of beef and pork), 2 small eggs, 1 medium onion, finely chopped, 100g fresh white breadcrumbs, 1½ tbsp finely chopped dill and salt and pepper to taste Use your hands for the best results. Form the mix into balls, about 5 per person and set aside. Heat olive oil in a frying pan and cook the meatballs until nicely browned.

A quick sauce can be made with a tin of top quality cream of mushroom soup, a teaspoon of wholegrain mustard and some sour cream. Add the cooked meatballs to the hot sauce to warm them through and serve with mashed potatoes or noodles and wilted spinach with a spoonful of redcurrant or cranberry jelly on the side.

Imperial Dragon Meatballs

1 large red (or green) capsicum
750g beef or pork mince
1 small fresh red chilli – seeded and finely chopped (or more to taste)
2 spring onions – finely chopped
4 cloves garlic – crushed or finely chopped
100g walnuts – finely chopped
2 tbsp tomato puree
3 tbsp light soy sauce
1 inch piece root ginger – grated or very finely chopped
1 tbsp caster sugar
Salt and pepper
Oil for frying – peanut is best

For the Sauce

3 tbsp dark soy sauce
100ml water
2 tbsp rice wine vinegar
1 tbsp honey
¼ tsp Chinese 5 spice mixture

Bring a small pan of salted water to the boil. Half the capsicum, discarding the seeds and stem, and blanch in the salted water for 5 minutes. Drain and chop finely. In a bowl mix the chopped capsicum with the mince, chilli, spring onions, garlic, walnuts, tomato puree, soy sauce, ginger, sugar and season well with salt and pepper. When well mixed, wet your hands and shape the mixture into 4cm balls. Heat the oil over a medium heat and fry the meatballs, turning frequently until they are cooked and brown…about 15-20 minutes. Remove them from the pan, drain them on kitchen paper then keep warm.

For the sauce, discard most of the fat in the pan, leaving any cooking juices. Add the sauce ingredients and stir to mix over a medium heat. Cook until the sauce is rich and syrupy.

Spoon the sauce over the meatballs, garnish with chopped spring onions or parsley and serve with rice or noodles and steamed or stir-fried vegetables.

Indian Spiced Meatballs

750g lamb or chicken mince
1 large onion – grated or finely chopped
4 garlic cloves – crushed or very finely chopped
¾ tsp ground turmeric
¾ tsp ground ginger
1½ tsp ground coriander
2½ tsp ground cumin
2½ tsp garam masala
1tsp paprika or cayenne – to taste
2 eggs
4 tbsp fresh coriander leaves – chopped
75g fresh white breadcrumbs
A little salt
Oil for cooking

Heat the oven to 180˚C. In a bowl thoroughly mix the meat with the onion, garlic, spices, eggs, coriander and breadcrumbs and season lightly. With wet hands divide the mix and shape it into walnut-sized balls. Heat the oil in a frying pan over a medium heat and turning frequently, cook the balls for 5 or so minutes until they are golden brown all over. Remove from the pan and put them on a tray in the oven to cook for another 15 minutes.

When cooked garnish with more chopped coriander and serve wrapped in Indian flat breads with hot pickles, a cucumber raita and a crisp salad on the side.

For the budget-conscious, mince is an ideal way to enjoy the healthy benefits of meat and being creative with meatballs can be just one way to get the taste buds going and put excitement on the menu at a reasonable price, so have yourselves a ball!