The Duck’s Winning Meatballs.
April 14, 2011 § 6 Comments
Spring weather has officially arrived and I could not be happier! I love spring, mainly because I love seeing people shaking off their winter coats and spending afternoons sipping drinks in a beer garden, or long, lazy Sundays lounging in the park with the picnic basket, a couple of bottles of Proseco and a good book. It is a time of rebirth, renewal, regrowth and reconnection.
I have been bowled over with the beauty, and energy, that spring has brought here in Charlotte. Cherry blossoms and dogwoods were thick with blossom for most of March, and daffodils made blankets of yellow on the lawn of many homes. What I loved most was returning from our weekend in Pennsylvania and seeing that the city had exploded with a thousands shade of green. It was breathtaking and reminded me of growing up in the country, where after ten days away at the beach in September we would return and see that our garden had been coloured in with every green from bright apple to deep eucalyptus. I never experienced the same oomph during the change of seasons in Sydney, so this really was a sight for sore eyes.
NB and I have certainly felt ourselves energised and have taken on many projects to prepare our home for hosting spring parties. Weekends have been spent digging garden beds and planting seeds, trimming hedges and mowing lawns. To be honest I think NB was relieved when my lovely friend @ FoodieFresh came over to help me paint the porch on Sunday, and talk about women power! What a job! I also love that FF paints with the philosophy of a friend’s father – it is necessary to drink beers while painting as a form of time management. When you’ve had a sufficient amount to drink and can no longer climb up the ladder, it is time to call it a day!
The local farmers markets have also started, and we are fortunate enough to have two at the end of our rode, a stones throw away. Warm evenings and fresh produce call for keeping meals as simple as possible. One meal that ticks all the boxes is this Spring Meatball Salad. This meal was actually made by The Duck in my last two weeks in Australia and nearly all the salad ingredients were picked straight from our garden before we set the table. I simply love the nasturtium flowers 🙂
In winter, these meatballs are made and cooked in a tomato sauce made rich and delicious with cream and homemade stock. In the warmer months however they are perfect for a salad, a meatball sub or skewer them and have them as part of a cocktail party with garlic aioli. From the number of taste testings we have done on the recipe, this one is the winner!
The Duck’s Winning Meatballs:
500g or about 1 pound beef mince
2 rashers bacon, finely chopped
1 small onion, finely chopped
1 clove garlic, finely chopped
1 red chilli (ditto!)
1 tablespoon worcestershire sauce
1 tablespoon BBQ sauce
1 cup fresh white breadcrumbs (make your own with day old bread in the food processor and freeze individual cup-portions in ziplock bags)
Any scraps of herbs from the crisper or garden
Any spice flavour that you like: e.g Moroccan, Cajun…
Mix all the ingredients in a big bowl with your hands. Form into small meatballs using the ‘Metro Method’, i.e. toss from hand to hand like a baseball player!
Put on a glad-wrap lined tray (=no washing!) and have a 2nd tray beside it. Once meatballs are all formed, have a pile of flour and lightly roll each one on it before setting on the 2nd tray.
To cook meatballs, heat a splash of olive oil in a large based fry pan over med-high heat. Once browned on one side, turn the meatballs over and reduce heat to medium-low. Cover with foil and cook about 10 minutes until cooked through but still juicy inside (if using the meatballs for pasta, only cook 2/3 of the way through and finish cooking in sauce).
Sit meatballs aside while you toss together a salad (leaves, lebanese cucumber, cherry tomatoes, marinated artichokes, olives, red onion, cannelini beans etc). For dressing, combine some of the juice from the jar of artichokes with Greek yoghurt and garlic aioli.
(note: It is worth taking the extra time to roll the meatballs nice and small so they cook faster and stay juicy. To freeze meatballs, line a baking tray with paper and evenly layer the meatballs, repeat with another layer of paper on top if needed. When frozen you can toss the meatballs into a ziplock bag and freeze. To defrost, shake them back out on to a baking tray so they don’t get squashed, and thaw in the fridge overnight.)