Salted Kiss - Le Baiser salé
  • About
  • Recipes Blog
  • Entree, Salads, Sides
    • Quiche,Salted tarts >
      • Mussels Quiche
      • Salted Tart
      • Sun Set Quiche
      • Quiche Lorraine
      • Quiche Cathy au poisson
    • Hors d'Oeuvres and Entrees >
      • Gougeres
      • Violet Tower
      • Paté & Salted Cakes >
        • Liver Paté
        • Salted Cake
      • Sir Artichoke
      • Tomato and Mustard Tart - Tarte a la Dijonnaise
    • Soupes >
      • Borscht
      • Soupe 7
      • Soupe 5
      • Soup Manou
      • Tomato Soupe
      • Onions soup
      • Soupe au Pistou
      • Velvet Pumpkin Soup
      • Mushrooms Soupe
      • Almond with Mushroom potage
      • Sublime of Cauliflower
    • Salads >
      • Beetroots,Leeks and walnuts salad
      • Tabbouleh salad
      • Cottesloe
      • Beetroot, Yoghurt and lemon salad
      • 19th Salad - Salade du 19eme
      • Warm Avocado
      • 15th Nice Salad
      • Red Salad
  • main ingredient
    • Eggs >
      • Antilla eggs
      • Potato Omelette
    • Pasta & Rice >
      • Couscous
      • Gnocchi
      • Pasta Vongole - Venise, Venise, Venise
      • Lasagna with Salmon and spinach
      • Risotto with leek and sausage
      • Pasta De Bretagne
      • Pasta Tuna
    • Vegetables >
      • Celeriac steak and Paris sauce
      • Vegetable and cumin crepe
      • Farcou
      • Potato & Lemon Puree
      • Potato Puree
      • Zucchini Flan
      • Roasted Potatoes
      • Artichokes
      • Ratatouille
    • The Sea >
      • Mussels A la mariniere
      • Lambis from Guadeloupe
      • Octopus with chorizo and beans
      • Fish >
        • Fufu and smoked fish (Congo)
        • Mackerel Rillettes
        • White fish
        • fish in Banana leaf
        • Chermoula fish
        • Brandade de Morue Creamed Salt Cod
        • Mackerels
      • Local clams
      • Bigorneaux
      • Scampi
      • Wrapped Scallops
      • VOL AU VENT
    • Feathers >
      • Mustard and Thyme Chicken Maryland
      • EMU
      • Rabbit
      • Cordon Bleu
      • Roasted Chicken
      • Poulet a la Provencale
      • Dinde au Whisky à la Jean-Francois
      • Duck a l'orange France&Vietnam
    • Blue White Red Meat >
      • Osso Buco Gremolata
      • Crocodile
      • Kangaroo
      • Stuffed Cabbage Veal&Porc
      • Beef >
        • Meatballs chez Jill
        • Boeuf Bourguignon "the famous"
      • Porc >
        • Ribs
        • Sausages and Lentils
        • Potatoes married to Bacon
      • Lamb and Mutton >
        • Tajine
        • Dominique's Lamb Curry
        • Spiced Lamb Shanks
  • Desserts
    • Pastry, and sweets
    • Clafoutis
    • Madeleines
    • Panna Cotta et coulis de Mangue
    • Lemon mousse
    • Cocoballs
    • Crepes Fortunate
    • Pear and almond Tarte
    • Apples and Blackberry Brown tart
    • Gateau au chocolat
    • Apples cake
    • Caramelised Pears Cake
    • Far
    • Apples Tart
    • Prune Tarte
    • Apples and Pears Compote
  • Sauces, dips and more
    • Tapenade
    • Sauces & Vinaigrette >
      • White butter sauce - Beurre Blanc
      • Bechamels and basic sauces
      • White sauce
      • Roux
      • Mayonnaise
      • Pistou
      • Vinaigrette
    • Spices and Herbs >
      • Bouquet Garni
      • Baharat Spices blend
    • Truc and Tric >
      • Whole fish
  • Contact

Meatballs chez Jill

19/11/2013

1 Comment

 
Beef meatballs chezJill

A delicious recipe with different ingredients and spices which will throw out your classic meatballs recipe. Created at my friend's place, Jill in Melbourne. She was the chef and I was just helping, talking and filling in the glasses !

For four:

Ingredients for the sauce :

5 tbsp Olive oil
350g brown lentils 
500ml vegetable or beef stock
4 whole thyme sprigs
6 garlic cloves, sliced
8 spring onions cut into small segments (if you don’t have spring onions 
you can use a small leek)
2 ½ tbsp. lemon juice
Salt and pepper

Ingredients for meatballs:

300g minced beef
150g minced lamb
1 medium onion finely chopped
120g breadcrumbs
2 tbsp each chopped flat leaf parsley, mint, dill and coriander 
plus 1/2tbsp extra of each to finish the dish.
2 large garlic cloves crushed
1 tbps baharat spice mix (shop-bought or see recipe)
1tbsp ground cumin
1 tsp capers, chopped
1 beaten egg

Method:
  1. Wear your best apron :)
  2. Place all the meatball ingredients in a large bowl, add salt and pepper and mix well with your hands.
  3. Form into balls about the same size as a Ping-Pong balls.
  4. Heat 1 tbsp Olive oil in a big frying pan for which you have a lid
  5. Sear half the meatballs over a medium heat, turning them until they are brown all over, (should be fine about 5minutes)
  6. Remove, add another Olive oil to the pan and cook the other batch of meatballs.
  7. Remove from the pan and set aside.
  8. While the meatballs are cooking throw the lentils into a pot with plenty of water and begin to cook for 15-18minutes.
  9. Heat the remaining olive oil in a pan in which you seared the meatballs.
  10. Add thyme, garlic and spring onion and cook over a medium heat for 4 minutes.
  11. Add the lentil and the lemon juice, 100ml of the stock, salt and pepper. The lentils should be almost covered with liquid.
  12. Cover the pan and cook over a low heat for 15-18 minutes.
  13. Return the meatballs to the pan with the lentils.
  14. Add the remaining stock, cover the pan and simmer gently for 25 minutes.
  15. Taste the sauce and adjust salt and pepper.

You can leave the meatballs now, off the heat, until ready to serve.
If it is too runny, remove the lid and reduce a little.

Once the meatballs stop cooking they will soak up a lot of the juices so make sure there is still plenty of sauce.

Just before serving, reheat the meatballs and add a little water if necessary.

Add the remaining herbs and lemon juice, stir – serve with any green veggies you fancy

Explore :
Picture
1 Comment
Zoe
19/11/2013 03:43:22 am

Looks delicious! Can't wait to try myself :)

Reply



Leave a Reply.

    Picture

    Author

    I wish to share with you my  cuisine. For me cooking is cultivating an art as delicate 
    as it is succulent.
    It gives  l'amour de la vie, heals and softens the abrupt edges of life. 
    I love comments and feedback, and please, don't hesitate to share as well your best recipes with us, write them in Contact and it will be posted 

      

    Archives

    May 2021
    June 2020
    April 2020
    December 2019
    July 2019
    June 2019
    February 2019
    January 2019
    December 2018
    October 2018
    September 2018
    June 2018
    September 2017
    March 2017
    February 2016
    January 2016
    December 2015
    November 2015
    August 2015
    April 2015
    September 2014
    June 2014
    November 2013
    September 2013
    August 2013
    July 2013
    June 2013
    May 2013
    February 2013
    December 2012
    November 2012
    October 2012
    August 2012

    Categories

    All
    Beef
    Feather
    Lamb
    Pasta&Rice
    Pate&salted Cakes
    Quiche
    Salads
    Sauce
    Sea
    Soup
    Sugar&Chocolat
    Vegetable

    RSS Feed