350 g (12 oz) finely minced lean beef
1 small onion, skinned and finely chopped
3 oz (75 g) fresh wholemeal breadcrumbs
1 tbsp (15 ml) chopped fresh parsley
1 tbsp (15 ml) chopped fresh tarragon
1 large garlic clove, skinned and crushed
1 tbsp (15 ml) chopped unblanched almonds
salt and pepper, to taste
1 egg, beaten
1 tbsp (15 ml) low-fat natural yogurt
2 tbsp (30 ml) corn oil
1 large leek, cut into thin strips
1 1/4 cup (300 ml) 1/2 pint chicken stock
rind of 1/2 orange, cut into thin strips
2/3 cup (150 ml) 1/4 pt unsweetened orange juice
2 tsp (10 ml) corn flour (corn starch)
1 orange, peeled and sliced, to garnish
1 small onion, skinned and finely chopped
3 oz (75 g) fresh wholemeal breadcrumbs
1 tbsp (15 ml) chopped fresh parsley
1 tbsp (15 ml) chopped fresh tarragon
1 large garlic clove, skinned and crushed
1 tbsp (15 ml) chopped unblanched almonds
salt and pepper, to taste
1 egg, beaten
1 tbsp (15 ml) low-fat natural yogurt
2 tbsp (30 ml) corn oil
1 large leek, cut into thin strips
1 1/4 cup (300 ml) 1/2 pint chicken stock
rind of 1/2 orange, cut into thin strips
2/3 cup (150 ml) 1/4 pt unsweetened orange juice
2 tsp (10 ml) corn flour (corn starch)
1 orange, peeled and sliced, to garnish
method
1. Combine the minced beef, onion, breadcrumbs, herbs, garlic, almonds, seasoning, egg and yogurt. Mix well.
2. Form into walnut sized balls, and chill for 1 hour.
3. Heat the oil in a saucepan or deep frying pan.
4. Add the meatballs and cook until evenly coloured all over.
5. Add the leek and cook for a further 1 minute.
6. Stir in the stock, orange rind and juice and bring to the boil.
7. Blend the cornflour with 30 ml (2 tbsp) water and stir into the sauce.
8. Simmer gently for 25 minutes until the meatballs are cooked through, stirring occasionally.
9. Garnish with orange slices and serve.
2. Form into walnut sized balls, and chill for 1 hour.
3. Heat the oil in a saucepan or deep frying pan.
4. Add the meatballs and cook until evenly coloured all over.
5. Add the leek and cook for a further 1 minute.
6. Stir in the stock, orange rind and juice and bring to the boil.
7. Blend the cornflour with 30 ml (2 tbsp) water and stir into the sauce.
8. Simmer gently for 25 minutes until the meatballs are cooked through, stirring occasionally.
9. Garnish with orange slices and serve.
serving amount
serves 4
rate this recipe
4.5
out of 10
2 users have helped to rate this recipe.
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
