Adzuki Bean Meatballs.

On Stovetop. 

Rinse beans before cooking. 

Place 1 cup beans in a large pot with 4 cups water and 1 tsp salt. 

Bring to a boil, then reduce to a simmer, cover and cook until tender, 45–60 minutes; drain well.

Ingredients:
for the vegan meatballs: 
1 cup adzuki bean (before soaking it), soaked for at least 8 hours, well rinsed and drained, alternatively- use 2 cups of cooked adzuki beans
1 medium onion
1 medium carrot
1/2 cup basil
1/2 cup pecans
1/4 cup natural oats
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper

for the sauce: 
400 g crushed tomatoes
1 small onion, finely chopped
3 cloves garlic, finely chopped
1/4 cup basil + some to serve, coarsely chopped
1/2 cup water
2 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper

Instructions:
Cooking the adzuki beans – place the adzuki beans in a pot with plenty of water (like cooking pasta). 

It is very important to remember not to add salt, which will delay the cooking of the bean and leave it stiff. 

Bring to a boil and cook for 40 minutes. Drain.

Preheat the oven to 350°F/180°C and prepare a large oven tray lined with baking paper or silicone roasting mat.

In a food processor, place all the meatballs ingredients

– cooked adzuki beans, 

- onion, 

- carrot, 

- basil, 

- pecans, 

- oats, 

- dried oregano, 

- salt and pepper, 

and grind well until the mixture is uniform.

Using clean hands, make the meatball – about 5 cm diameter. 

Place them on the baking sheet and bake for 15 minutes.

In a wide sauté pan heat olive oil, add finely chopped onion and sauté for 2-3 minutes while stirring. 

Add chopped garlic cloves and cook for another minute. 

Add crushed tomatoes, water, basil leaves, salt and pepper. 

Bring to a boil, cover and cook on low heat for 10 minutes. 

If you want the patties to have lots of sauce, you can add another 200 grams of crushed tomatoes and half a cup of water.

Carefully add the baked patties to the cooked sauce and cook for a further 5 minutes, and no longer than that. 

Make sure you don't add the patties to a boiling sauce (it should simmer gently). 

Sprinkle with basil leaves on serving.

- https://www.thehappylentils.com/en/vegan-adzuki-bean-meatballs/#wprm-recipe-container-2564

Rick Stein's beef and pork meatballs.

- Rick Stein's beef and pork meatballs in a tomato and 'piment' sauce - YOU Magazine
Rick Stein’s Secret France by Rick Stein
400g minced beef
400g minced pork
1 egg
3 cloves garlic, finely chopped or grated
small handful flat-leaf parsley, chopped
1/2 tsp ground cinnamon
1 tsp piment d’Espelette, pimentón or unsmoked hot paprika
plain flour
salt and black pepper
3 tbsp olive oil

Sauce
1 tbsp olive oil
1 onion, finely chopped
100g unsmoked lardons or cubes of cooked ham
1 tsp piment d’Espelette, pimentón or unsmoked hot paprika
1/2 tsp ground cinnamon
6 tomatoes, hard cores removed, chopped
1 tbsp tomato paste
150g pitted green olives, drained
400g tin haricot beans, drained

1. In a large bowl, mix together the meat, egg, garlic, parsley, cinnamon, piment d’Espelette and 2 tablespoons of flour.
Season with salt and pepper and blend well.
Using your hands, shape the mixture into golfball-sized balls, adding another tablespoon of flour if the mixture feels too wet to form into balls.
Roll the balls in flour to lightly cover.
Heat the oil in a large, preferably shallow, flameproof casserole dish, and brown the meatballs all over.
Set them aside.

2. For the sauce, heat the tablespoon of olive oil in the same casserole dish and fry the onion and the lardons or ham until the onions are softened.
Add the piment d’Espelette and cinnamon and cook for a minute, then add the chopped tomatoes, tomato paste and 250ml of water.
Season with salt and pepper and bring to the boil.
Turn down the heat, cover the pan and simmer for 15 minutes.
Add the olives, haricot beans and browned meatballs to the sauce, together with any juices they have released.

3. Cover the pan and cook over a low heat for 30 minutes, then remove the lid and simmer for 10-15 minutes.
Check a couple of times during cooking and add a little more water if the sauce looks as if it is getting too thick.
Serve as a tapas or as a lunch or supper dish with pilaf rice.

Swedish Meatballs with Orzo.

- Nigella Lawson’s meatballs with orzo recipe | The Sunday Times Magazine | The Sunday Times

For the sauce:
2 tbsp olive oil
1 onion (approx 150g), finely chopped
2 tbsp finely chopped flat-leaf parsley leaves
2 tsp dried oregano
4 tbsp (60ml) red vermouth
2 x 400g tins chopped tomatoes
275g orzo pasta
- Fill a measuring jug with 4 cups of cold water and put near the stove.

Heat the oil in a heavy-based Dutch oven or saucepan that comes with a lid and is large enough to take the meatballs and pasta, too.
Cook the chopped onion over a medium heat, stirring every now and again, for about 10 minutes, or until completely softened, then stir in the parsley and oregano and cook, stirring for a minute or so before adding the vermouth.
Let this bubble up for a minute and then tip in the tomatoes.
Half-fill the empty cans with water from the measuring jug you have at the ready, give them a good swill, and pour into the pan, along with the rest of the water and salt.
Bring to a boil, turn the heat down, clamp on the lid and leave to simmer gently for 10 minutes.

Uncover the pan and drop the meatballs gently into the simmering sauce.
- I have Smorgasbord Swedish Meatballs - ASDA Groceries
Bring it back up to a boil, then turn the heat down again, put the lid back on and simmer the meatballs for 20 minutes.
Remove the lid, tip in the orzo, stir gently and turn up the heat to bring back to a bubble.
Cook at a robust simmer for 10-15 minutes, or until the pasta is cooked.
You will have to give the odd gentle stir throughout this time to make sure the orzo isn’t sticking to the bottom of the pan.

Serve in shallow bowls, sprinkled with parsley, and with Parmesan on the table alongside.

I love Scandinavian food and these delicious Smorgasbord Swedish Meatballs (from Sainsbury or Asda) are my favourite.
Made in Sweden to a traditional recipe combination of pork and beef, gluten free, no artificial colours, flavours or preservatives!

But if you prefer homemade then here's a recipe for you:
500g minced beef
1 large egg, lightly beaten
3 tbsp finely chopped flat-leaf parsley leaves, plus more to serve
2 tbsp dried breadcrumbs
4 tbsp finely grated parmesan, plus more to serve
2 garlic cloves, peeled and minced

- Line a large baking sheet with plastic wrap, then put all the ingredients for the meatballs into a large bowl and mix together, gently, with your hands.
Don’t overmix, as it will make the meatballs dense-textured and heavy.
Pinch out pieces of this mixture and roll between the palms of your hand to form meatballs that are somewhere between a cherry tomato and a walnut in size, putting them on your lined sheet as you go.
You should get about 30 meatballs.

Ricotta and oregano meatballs by Yotam Ottolenghi.

Serve four.

5 tbsp olive oil
2 large onions, peeled and chopped
4 cloves garlic, peeled and crushed
2 medium carrots, peeled and cut into 1cm dice (optional)
2 large stalks celery, cut into 1cm dice (optional)
8 whole sprigs fresh oregano, plus 10g chopped oregano leaves
400g tinned chopped tomatoes
1 tsp sugar
500ml chicken stock
Salt and black pepper
500g minced beef
100g freshly made breadcrumbs
250g ricotta
60g grated parmesan
1 egg
20g chopped parsley

First, make the tomato sauce.
Heat half the oil in a large sauté pan for which you have a lid.
Add half the onion, half the garlic and all of the carrots, celery and oregano sprigs.
Place on a medium-high heat and cook for 10-12 minutes, stirring a few times, until the vegetables have softened without taking on any colour.
If need be, put the lid on the pan, to help prevent the onions from catching and burning.
Add the tomatoes, sugar, half the stock, half a teaspoon of salt and a good grind of black pepper.
Cook for 10-15 minutes, stirring from time to time, to give the sauce a chance to thicken gradually.

Meanwhile, make the meatballs.
Put the remaining onion and garlic in a large bowl with the beef, fresh breadcrumbs, cheeses, egg, oregano leaves, parsley, three-quarters of a teaspoon of salt and some black pepper.
Mix together with your hands, then shape into 12-14 balls weighing about 70g each.

Heat a tablespoon and a half of olive oil in a large frying pan and, when hot, add the meatballs.
Sear for two minutes on each side.
(Depending on the size of your pan, you may have to do this in two batches, adding the remaining tablespoon of oil before cooking the second batch.)

Remove the whole oregano sprigs from the tomato sauce, then gently press the seared meatballs into the sauce.
Pour over the remaining stock, or just enough almost to cover the meatballs; top up with a little water, if need be.
Cover the pan and cook on a very gentle simmer for 30 minutes.
If the sauce needs to thicken more after this time – you want a thick, pasta sauce-like consistency – remove the lid and increase the temperature a little so everything bubbles away.
Remove the pan from the heat and set aside for at least 10 minutes before serving.

Serve with orzo or tagliatelle, warm or at room temperature.

Swedish meatballs with cream sauce.

- Niklas Ekstedt’s kitchen: ‘Traditional cooking is important, and it’s disappearing’ | Kitchen encounters | Life and style | The Guardian:

- Food from the Fire: The Scandinavian flavours of open-fire cooking - Niklas Ekstedt - Google Books:

- BBC Food - Recipes - Swedish meatballs with cream sauce:
Ingredients
For the cream sauce
2 tbsp oil
1 onion, chopped
1 anchovy fillet, chopped
200ml/7fl oz reduced veal stock (or chicken stock)
200ml/7fl oz double cream
1 tsp cornflour
salt and freshly ground black pepper
For the meatballs
½ onion, finely chopped
150ml/5fl oz double cream
100ml/3½fl oz milk
1 tbsp salt
1 tsp ground allspice
100g/3½oz fresh breadcrumbs
250g/9oz beef mince
250g/9oz pork mince
4 tbsp vegetable oil, for frying, plus extra for greasing
75g/2½oz unsalted butter
For the salad
¼ white cabbage, shaved thinly on a mandoline
1 head fennel, shaved thinly on a mandoline
salt
2 apples, shaved thinly on a mandoline
2 tbsp olive oil
3 tbsp soured cream
salt and pepper
1 tbsp white wine vinegar
To serve
500g/1lb 2oz new potatoes, cooked
Method
For the cream sauce, heat the oil in a large pan and fry the onions until soft and translucent. Add the anchovy and stock. Bring to the boil and cook until the volume of liquid has reduced by a third. Add the cream and cook over a low heat for another 6-8 minutes.

Mix the cornflour with a little water to form a paste then stir it into the sauce. Season with salt and pepper. Keep warm until ready to serve.

Preheat the oven to 220C/200C Fan/Gas 6.

For the meatballs, fry the onion in a little butter until soft then transfer to a large bowl. Mix in the cream, milk, salt, spices and breadcrumbs. Add the beef and pork mince and mix thoroughly by hand. Roll the mixture into small balls and place them on a lightly oiled baking tray.

Add some water to another baking tin and place it in the bottom of the oven to create steam. Roast the meatballs for 10 minutes, or until firm.

For the salad, put the cabbage and the fennel in a large sieve. Sprinkle with salt and set aside for 5-10 minutes. Then squeeze the liquid out of the cabbage using your hands. Place in a bowl and mix in the remaining salad ingredients. Season with salt and pepper.

To finish the meatballs, heat the oil and remaining butter in a large frying pan and fry until browned (do this in batches if necessary; do not crowd the pan).

To serve, put the meatballs in a serving bowl and pour over the cream sauce. Serve the salad alongside in separate serving bowls. A little lingonberry jam would be traditional, too.

- BBC Food - Recipes - Whole roasted celeriac with hazelnuts, sourdough croutons and greens:

- BBC Food - Recipes - Sirloin steak tartare, lingonberries, chanterelles and flatbread:
'via Blog this'

Vietnamese Meatball and Sweet Potato Noodle Bowl. by Half Baked Harvest

- Vietnamese Meatball and Sweet Potato Noodle Bowl. - Half Baked Harvest:

'via Blog this'

Very best recipe for meatballs.

Rachel Roddy’s Note:
In Rome, polpette (meatballs) are served alone, with bread and vegetables on the side.
Let the meatballs rest.
Beyond that, freedom reigns: the type of meat, the inclusion of bread, eggs, herbs and seasonings.
The ingredients are pretty standard: beef – twice minced if you can, bread soaked in milk, eggs, a little finely chopped garlic and parsley, and lots of salt and pepper.
You want a rich, soft sauce that has the right balance of acidity and sweetness – a mix of fresh and tinned tomatoes works well.
There was confirmation from Roberta, my butcher, the following morning: if I wanted really soft, plump meatballs I should poach them.
Poaching gently, however – a steady bob over a low flame – keeps things tender and plump, which is exactly what I want in a meatball, for now at least.
The meatballs should bob for 15 minutes or so, turning the sauce a deep rusty red.
Once done, you turn the heat off and leave them in the sauce: they are better after a rest.
In plate-separatist Rome, polpette are served alone, with bread and vegetables on the side.

Polpette al sugo (meatballs in tomato sauce)
Serves 3-4
2 slices of day-old bread (about 50g), crusts removed
A little milk
500g minced beef
2 eggs, lightly beaten
A small garlic clove
A sprig of parsley
Salt and black pepper

For the sauce
750g ripe, fresh tomatoes
6 tbsp extra virgin olive oil
1–2 garlic cloves, peeled or crushed
A pinch of red chilli flakes (optional)
A tin of peeled plum tomatoes, chopped roughly in the tin
1 tbsp tomato puree (optional)
Salt

- Rip the bread and soak in a little milk until soft, and easily crumbled.
Squeeze out excess milk.
Put the crumbs in a large bowl along with the beef and lightly beaten eggs.

- Peel and chop the garlic very finely along with the parsley, salt and pepper.
Add to the meat, then use your hands to mix everything together.

- Divide the mixture into 12 meatballs: if the mixture is very sticky, flour your hands lightly.
Let the meatballs rest.

- Meanwhile, make the sauce.
As the tomato sauce was simmering and the meatballs were resting in the fridge.
Peel the fresh tomatoes by plunging them first in boiling water, then in cold, at which point the skins should slip off.
Then chop them roughly.

- Peel the garlic and crush for a milder flavour or finely chop for stronger.
Put 4 tbsp of the olive oil in a large, deep frying pan or cassarole and cook the garlic gently over a low heat until it is fragrant.
At this point you can remove the whole garlic if you wish.

- Add the chopped tomatoes and chilli.
Cook for 5 minutes, then add the final 2 tbsp oil and the tinned tomatoes.
Add 1 tbsp tomato puree if you feel it needs it.
Add bay leaves.
Season with salt and pepper.
Cook for 20–40 minutes, or until the sauce is rich and thick.

- Drop the meatballs in the sauce, making sure they are submerged.
Turn the heat to low, cover the pan and poach for 15 minutes, by which time the meatballs should be cooked through but still tender.

- try adding Spearmint to the mixture. It really is tasty.

OR:
- Preheat the oven to 220C/gas mark 7 and grease a baking tray.
Using your hands, mould them into roughly 40g balls if you are eating them alone or with mash or rice, or 20g balls for eating with pasta (you could weigh the first one to get an idea).
Put the balls on the prepared tray and bake for 15 minutes for big ones or eight minutes for small ones, turning them once, until they are just starting to brown.
Alternatively, fry the polpette in a sauté pan in a little olive oil, turning them carefully until evenly browned.
Drop the meatballs in the sauce and cook them in the sauce for 15 minutes - 20 minutes.

- Serve with bread on the side, or with mashed potatoes or rice.
If you are serving them with pasta, remove the meatballs from the sauce with a slotted spoon on to a warm plate.
Mix the sauce with cooked spaghetti in a wide bowl, then dot with the meatballs and serve.

- Rachel Roddy’s very best recipe for meatballs | A kitchen in Rome | Life and style | The Guardian:

- Classic Italian meatballs in tomato sauce recipe - Telegraph:

'via Blog this'

Vietnamese Meatball and Sweet Potato Noodle Bowl.

Half Baked Harvest - Made with Love:
Ingredients
1 pound ground chicken
4 tablespoons sesame oil
2 tablespoons low sodium soy sauce
2 tablespoons fish sauce
2 tablespoons honey
1 lemongrass stalk, chopped
2 medium sweet potatoes, spiralized or cut into matchsticks
4 cups low sodium chicken broth, steaming (optional)
2 carrots, shredded
1 Persian cucumber, sliced
1 mango, cut into match sticks
cilantro, mint, limes, pickled ginger, and sesame seeds, for serving
2-4 tablespoons sweet Thai chili sauce, more or less to your taste (optional)

Instructions
1. Roll the chicken into 20-30 tablespoon size meatballs, place each meatball on a tray as you work.
2. In a small bowl, combine the 2 tablespoons sesame oil, soy sauce, fish sauce, honey and lemongrass.
3. Heat a large skillet over medium heat and add the remaining 2 tablespoons oil.
Add the spiralized sweet potato and give it a good toss.
Cook, stirring often until the noodles have softened, but are not mushy, about 5-8 minutes.
Season with salt and pepper.
Remove the noodles from the skillet.
4. Return the skillet to medium heat.
Add the meatballs and cook until cooked through, about 5 minutes, turning them 2-3 times throughout cooking.
During the last minute or so of cooking, add the sauce and give the meatballs a good toss through the sauce.
Cook another minute longer, until the sauce glazes the meatballs.
Remove from the heat.
5. To assemble, divide the noodles and meatballs among bowls and ladle the steaming broth over top.
Top each bowl with carrots, cucumbers, mango, cilantro, limes, ginger, and sesame seeds.
Serve with chili sauce.
Enjoy!
'via Blog this'

Lamb Meatballs with Broad Beans and Chard.

Lamb Meatballs with Broad Beans and Chard - By Book or by Cook - A Cookery Blog: By Hairy Bikers.
This is based on Egyptian and Israeli meatball dishes and makes a lovely green and fresh bowlful.
If you use fresh broad beans, it’s best to remove the outer grey skins to reveal the bright green beans inside. Baby frozen ones should be fine whole.
You can also make the meatballs with beef.

Serves: 4
Ingredients:
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
500g minced lamb
50g breadcrumbs
50g pine nuts, toasted and lightly crushed
2 tbsp each of parsley, coriander and mint, finely chopped
1 tbsp dill, finely chopped
1 tsp ground cumin
½ tsp ground allspice
a grating of nutmeg
1 egg
1 lemon
extra herbs, for garnish
flaked sea salt
freshly ground black pepper

For The Sauce:
1 tbsp olive oil
1 onion, finely chopped
200g Swiss chard, stems and leaves separated, both shredded
3 garlic cloves, finely chopped
500ml chicken stock
250g broad beans (frozen are fine)
2 tbsp coriander leaves, finely chopped
1 tbsp mint leaves, finely chopped
1 tbsp dill, finely chopped

Instructions:
Heat the olive oil in a frying pan and add the onion.
Fry gently until it is soft and translucent, then add the garlic and cook for another couple of minutes.
Allow to cool.

Preheat the oven to 220°C/ Fan 200°C/Gas 7.
Put the mince in a large bowl and season it with salt and pepper.
Add the breadcrumbs, pine nuts, herbs and spices to the meat, then the cooled onion and garlic and mix thoroughly.
Break the egg into the mixture and stir to combine.
Shape the meatballs into rounds the size of golf balls – you should have about 20.
Place them on a baking tray and bake them in the preheated oven for 10 minutes – they will finish cooking in the sauce.

To make the sauce, heat the olive oil in a large saucepan or casserole.
Fry the onion and chard stems for a few minutes, then add the garlic and cook for another minute.

Pour in 400ml of the chicken stock, then add the broad beans and the meatballs.
Simmer for 5 minutes.

Put the remaining chicken stock in a separate saucepan and add the chard leaves and chopped herbs.
Simmer for a couple of minutes, then blitz with a stick blender until roughly puréed.
Add this to the broad beans and meatballs, just before you serve.
Squeeze over plenty of lemon juice, then garnish with extra coriander, mint and dill.
'via Blog this'

Comfort food.

Meatballs with Fermented Cabbage and Fried Potatoes.

- Pan-fried potatoes topped with onion and carrot. Recipe!
- Homemade Sauerkraut. Recipe!
- Meatballs in tomato sauce. Recipe!