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Family Recipes - Evelyn’s Meatballs

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Average: 4.8 (4 votes) Login to rate this recipe.

My mother Evelyn is a very good cook, but since I started writing cookery books she prefers to come round to my house and raid my fridge. She and I are very close and I always value her opinion on new recipes that I create. I know when a recipe is good because it soon goes missing…

These sweet and sour meatballs were whisked off to her house in no time – they are delicious served on a bed of rice.

Red meat provides the most easily absorbed form of iron. Fortified cereals and wholemeal bread are good sources of iron, however it is difficult for our bodies to absorb iron from a non-meat source, so to improve the absorption of iron from a plant source you will need to include vitamin C rich fruit like kiwi or berry fruits or vitamin C rich juice like orange juice or cranberry juice.

Meatballs

1 pound lean ground beef
1 medium onion, finely chopped
1 apple, peeled and grated
1/2 cup fresh whit bread crumbs
1 tablespoon chopped fresh parsley
1 chicken stock cube, finely crumbled
2 tablespoons cold water
salt and freshly ground black pepper
2 tablespoons vegetable oil

Sweet-and-Sour sauce

1 tablespoon soy sauce
1 1/2 teaspoons cornstarch
1 tablespoon vegetable oil
1 medium onion, finely chopped
1/2 cup chopped sweet red pepper
one 14-ounce can of chopped tomatoes
1 tablespoon malt vinegar
1 teaspoon brown sugar
Freshly ground black pepper

Method:

Mix together all the ingredients for the meatballs and chop for a few seconds in a food processor. Using floured hands, form into about 20 meatballs. Heat the oil in a frying pan and sauté the meatballs turning occasionally for 10 to 12 minutes, until browned and sealed.

Meanwhile, to make the sauce, mix together the soy sauce and cornstarch in a small bowl. Heat the oil in a pan and sauté the onion for 3 minutes. Add the red pepper and sauté, stirring occasionally for 2 minutes. Add the tomatoes, vinegar and sugar, season with freshly ground black pepper and simmer for 10 minutes. Add the soy sauce mixture and cook for 2 minutes, stirring occasionally.

Pour the sauce over the meatballs, cover and simmer until cooked through (about 5 minutes).

Information:
Suitable for freezing
MAKES 5 PORTIONS

Comments !

liz31281
wrote on 28 Feb, 2009.

Both my 10 month and 3 year old loved this and their fussy Dad too! But we all thought it'd be better with pasta as the sauce is quite tomatoey and so doesn't seem to go that well with the rice.

Reagan
wrote on 30 Dec, 2008.

Me and my 2 year old son loved this dish, our favourite thanks you mmmmm

HeidiC
wrote on 1 Oct, 2008.

We LOVE this recipe. It takes a bit of prep but is well worth it. Very tasty. Never any left!