The cub has been on school holidays for the past few weeks. Hubby keeps him busy with swimming, cycling and Quran lessons (yeay for extremely involved parenting from my Mr. Right! He is sooooo the best!!) We have taken him to every newly released movie every weekend, and took him to visit both sets of grandparents who live in different states!
The cub is also going through some sort of growth spurt as he is hungry very often, so he has been eating a lot of impromptu stuff like Mac & Cheese (from a box, gasp!) or Sausages and Mashed Potatoes for snacks in the afternoon. The good thing is, the Mash is made from potatoes (as opposed to those horrible just add milk type found in supermarkets!)
So, I thought I better make some stuff to freeze, so that the fawn can just re-heat when the cub wants something hot to eat in the afternoon. (Yes, yes, he has yoghurt and fresh fruit and carrot sticks available, but when the cub wants meat, he wants meat…!)
So, a family trip to Cold Storage was undertaken last night. And there they were… beautiful, fresh, topside as well as lean minced beef, all staring at me from the meat section. I had a day of holidays left, I could do a lot of things – frozen things with mince. Earlier in the day, we had been busy marketing, so plenty of fresh stuff in the fridge to support my preparation work.
The meatball recipe is a variation from the original Swedish Meatball that my best friend Linda Holst had taught me when we were both living in Warsaw. The recipe is as follows:
Meatballs (makes about 80 small meatballs)
500gm mince (mix topside and lean mince)
1 onion (cubed) and a pinch of sugar
1 garlic (pound fine) – optional
1/4 cup freshly made bread crumbs
1/4 cup milk
1 fresh egg
salt, pepper, pinch of nutmeg
Heat a pan with half a teaspoon of oil and half a teaspoon of butter
saute the onion and garlic, sprinkle with a pinch of sugar to help with caramelisation.
When onion is soft, with just a hint of brown, take it off the heat and cool
Mix milk, egg, breadcrumbs, nutmeg, salt and pepper and add this mixture to the mince beef
Add the onions and mix well.
Form small balls till meat mixture is finished ( I use a small teaspoon fulls of the meat mixture to form balls. Wet hands make this balling work easier)
Heat a teaspoon of butter and oil – add the meatballs 1 by 1 ( be very gentle) and let it brown. Do not cook the balls till dry, just brown the outer parts, let the balls be a little pink inside.
Take the balls out and cool – repeat frying till all balls are done.
Once the balls are cool – put them in freezer bags by batches.
When you want to use the meatballs, just heat the oven to 180 degrees celcius and heat the meatballs for 10 minutes.
Good to be eaten with mashed potatoes and steamed carrots and broccoli.