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| Joined: | Sat Mar 24th, 2007 |
| Location: | Bonn, Germany |
| Posts: | 508 |
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A question on another forum about ground meat made me do meatballs yesterday, with a roast vegetables salad and pasta as a side dish.
Ingredients for the meatballs (for two persons) are:
1/2lb ground beef,
one day-old bread roll, soaked in beef stock,
one egg,
one medium sized onion,
herbs and spices of choice (I tried a mincemeat mix, turned out fine)
The roast vegetables salad consists of:
two tomatoes,
one small zucchino,
two celery stalks,
one red and one yellow bell pepper,
two or three shallots,
one garlic clove,
olive oil,
balsamico,
salt and pepper,
a handful of sage leaves.
Start with the salad. Chop all vegetables (sans tomatoes and garlic clove) and mix them:
Fry the sage leaves and the garlic clove as a whole in hot olive oil and let them dry on a sheet of kitchen paper (not pictured). Sautee the rest of the vegetables in this oil, spice with salt, pepper and balsamico and put it in an oven pan. Let them roast in the hot oven (220C) for 15-20 minutes:
In the meanwhile, prepare the meatballs. Chop the onion:
Squeeze the surplus stock out of the bread roll and mix all ingredients. Make 9-12 meatballs out of the dough:
Finish Line:
Fry the meatballs in a copious amount of neutral oil or margarine at 3/4 max heat for 8-10 minutes:
Prepare the pasta according to taste (not mandatory, as you can see in one of the veggie pics, the wife wanted some bread to go along with the dish, this also works out fine)
Take the veggies from the oven, chop the tomatoes and mix them with the vegetables in a salad bowl:
DONE!
Serve and feast! Garnish with the fried sage leaves for extra taste:
Enjoy!
This was for breakfast today:
Todays' dinner will be a cheese fondue from leftovers.