How To Make Meatballs

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~4 oz (1 can) Chopped Green
~3 cups Cooked Seasoned Rice
~1/2 lb Monterey Jack Cheese cut into stripes
~1 pint Dairy Sour Cream

For the Meatballs:

~4 oz (1 can) Green Chilies, (drained)
~2-1/2 tbsp Unbleached Flour
~2 tsp Salt
~2 tbsp Butter or Margarine
~2 lb Ground Beef
~2 c Sliced Onion
~19 oz (1 can) Tomatoes (un-drained)
~1/4 tsp Powdered Cumin
~1/2 cup Sliced Ripe Olives
~1/2 cup Milk
~1 x Mexican Rice
~1 tsp Chili Powder
~1 ea Large Egg, Slightly Beaten
~1 ea Clove Garlic, Crushed
~1 cup Crushed Corn Chips

Instructions for the Meatballs:

In large bowl, lightly combine ground beef with corn chips, milk, egg and 1 tsp of salt. Cover and refrigerate 1 hour. Shape into 15 meatballs, using 2 rounded tbsp meat mixture for each. Lightly roll meatballs in 2 tbsp flour, coating completely. In large frying-pan, cook meatballs in hot butter, half at a time, stirring until evenly browned.

Remove meatballs from frying-pan as they are browned. In same frying-pan, cook onion and garlic about 5 minutes, stirring occasionally. In small bowl, combine remaining 1/2 tbsp flour and 1 t salt, chili powder and cumin. Stir into onions. Add tomatoes, green chilies and olives.

Bring to a boil, stirring constantly; reduce heat, cover tightly and cook slowly for 30 minutes. Add meatballs to tomato mixture, cover tightly and cook slowly for 20 minutes. Uncover and continue cooking slowly 10 minutes. Serve meatballs and sauce over hot Mexican Rice.

Byline: Emma Jenkins

Acouple of girls popped in for dinner last week and we ate these spicy pork meatballs, it’s a recipe full of flavour. I quickly assembled and browned the meatballs, made the sauce, banged the lot in the oven and went to do bath time. It’s an easy and well-behaved recipe which is useful for someone like me who already has two badly-behaved attention seekers in the house!

Meatballs Ingredients 2 lb pork mince 2 garlic cloves 2 inches fresh ginger 1 tablespoon sesame seed oil 2 sticks of lemongrass 1 teaspoon tamarind 1 or 2 chillies Salt and pepper Method In a small blender whizz the garlic, ginger, sesame seed oil, lemon grass, tamarind, chill and salt and pepper, mix this mixture into the pork mince with your hands, really squashing the flavours and the mince together. Roll into 16 meatballs.

Sauce Ingredients 1 onion 2 garlic cloves 1 tin of tomatoes ‘ pint good stock 2 sticks lemongrass 1 teaspoon tamarind 4 spring onions 1 red pepper 150g cooked king prawns – optional, although they get my vote!

Method Cut the pepper into inch chunks and the spring onions into inch long sticks. Keep to one side. Cut the onion and squash the garlic, sweat in a pan with a splash of olive or sesame seed oil. Brown the meatballs in batches in the pan and remove to allow for the next batch. When all the meatballs are brown and removed add the tin of tomatoes, stock and another teaspoon of tamarind and the cut lemon grass. Bring this to the boil and taste. Add the meatballs to the sauce along with the raw pepper and spring onion. Put a lid on the pan and put in the oven for half an hour. Give the pot a stir and taste. Add the prawns and return to the oven. Turn off the oven and allow the prawns to cook in the residual heat. Serve with mixed brown rice or soba noodles, follow the pack instructions for cooking Tamarind cordial Tamarind is an interesting ingredient and a current favourite in our house. The tamarind tree originates from India and the pods are the fruit. They have a sweet tart flavour and work well with meat, fish, vegetables and as a drink. Here is a cordial I make for a really summery and different drink Ingredients Method 6 oz of tamarind – it is easy to buy in a tub in any good Asian supermarket 12floz boiling water 2 teaspoons of caster sugar – or to suit your personal taste Sparkling water Put the tamarind and sugar into a small saucepan and pour over the boiling water, simmer for about 5-8 minutes, turn off the heat and allow to cool overnight. Strain out the tamarind pulp and you are left with a dark sticky cordial. I like it with sparkling water over ice.