 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
From Super Food Ideas and their meatball feature. Timing is only for the meatballs and based on cooking in 2 batches. If you wish to make it OAMC double or treble meatball mix and then seal what you don't cook in a zip lock back, expelling air and freeze for up to 3 months (don't forget to label with date etc), defrost in fridge before proceeding with cooking. Ingredients:
500 g beef mince (ground beef lean) |
1 egg (lightly beaten) |
2 garlic cloves (minced) |
1/4 cup korma paste (curry) |
2 spring onions (thinly sliced) |
400 g lentils (canned drained and rinsed) |
2 tablespoons rice bran oil (alfa one) |
mango chutney (hot to serve) |
steamed rice (to serve) |
spring onion (thinly sliced to serve) |
Directions:
1. Combine mince, egg, garlic, curry paste, onion and lentils in a bowl and season with salt and pepper and mix to combine and then roll level tablespoons of the mix into balls and place on a plate.
2. Heat oil in a large frying pan over medium high heat and cook meatballs, turning for 5 to 7 minutes to until cooked through.
3. Serve with chutney, rice and spring onion.
4. VARIATIONS - you could use lamb mince instead of beef and lime pickle instead of mango chutney.
|
|