Versatile meatballs
TIP: For a hearty camp breakfast, serve the meatballs with eggs. or reheat them in your favourite curry sauce.
Makes 8 meatballs
Preparation 10 minutes
Cooking time 15 minutes
The flavours of these flattened meatballs are subtle enough so the whole family will enjoy them. Keep it simple and use what you have – you can leave out the prawns. They’re great the next day, too!
You need:
- 500g pork sausage or pork mince
- 1 cup cooked and chopped prawns or a tin of crab meat
- 1 small Granny Smith apple, grated
- a small handful of scallions (or spring onions), finely chopped
- a handful fresh coriander leaves, chopped
- 1 small red chilli, chopped (or a tablespoon of cayenne pepper)
- 1 teaspoon ground cumin or masala
- 1 teaspoon garlic flakes
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- olive oil
- 2 red peppers
- plain yoghurt, to serve
- pita breads, to serve
Here's how:
- If you’re using pork sausage, squeeze the meat fromthe casing. Use your hands to mix the prawns, apple, scallions, coriander and spices with the meat. Make one big ball and wrap it in cling film. The flavour will improve if you leave it in the fridge for an hour or overnight.
- Divide the meat into 8 parts and roll each into a meatball. Flatten them until they’re about 1cm thick. Rub each meatball liberally with olive oil.
- Rub the whole red peppers with olive oil and grill for about 15 minutes over hot coals, or until the skin is charred all over and the flesh is soft. (You can also roast them in the oven.)
- Remove the peppers from the heat, cover with cling film and let them sweat. Then cut them open, remove seeds, peel and coat with a dash of olive oil.
- Grill the meatballs over hot coals or fry in a griddle pan until they’re golden brown.
- Put a tablespoon or two of yoghurt in a pita pocket and stuff it with strips of red pepper and a meatball.
Submitted on 16 May 2012 | 23:19:39
Oh my that looks good!! So that's the key to my former boss's FAMOUS mlaabtles!!! I worked at their family-owned pharmacy about 10yrs ago. Some days he would surprise us and prepare lunch. He is of Sicilian descent and always cooked the most amazing tasting mlaabtles! We always asked him "the secret" to that spectacular taste and he always chided us and would say "it's my mom OLD WORLD recipe"!! So....cooking mlaabtles in the sauce??!! Why that little....you wait until I catch up with him!!! LOL!!! Oh how I loved tasting all the dishes he and his mom prepared on special occasions!!! I really enjoyed listening to his Mom tell stories of growing up in a big Sicilian family!! Okay, I'm gonna put aside my "soul food" based mind and try this!! Note to my Mom: "Ahem!Okay...Momma you didn't hear that"!! Now when I start doing the Tarantella dance instead of the Cupid shuffle...worry BIG TIME...because YOU know I can't dance!! HA!!!
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