Malay Meatballs

Malay Meatballs

(adapted from YOU Magazine Recipe)

Serves 4

wpid-154328875.jpg

Ingredients

 

MEATBALLS

50g onion, finely chopped (Veg)

4 green chillies (optional)

5 ml grated fresh ginger

4 cloves garlic, crushed

20 ml olive oil

480g mince (Protein)

2 ml turmeric

2.5 ml  Curry Powder (I prefer Woolies brand! :P)

10 ml lemon juice

Salt and pepper to taste

 

SAUCE

2 cardamom seeds

2 pieces stick cinnamon

410 g tomato and onion mix (Veg)

2 ml Curry Powder

 

 

Method

 

Sauté the onion, chillies, ginger and garlic on medium heat in 10ml olive oil until the onion is soft (I added a few drops of water so that it doesn’t stick to the pan). Remove from the heat and cool. Add the mince and seasonings and mix. Shape the mixture into 30g sized meatballs (this will make it easier to measure your portion size – so 2 meatballs = 1 Protein). Bake in muffin pan (a neat trick I saw on the internet somewhere!) for about 10 minute on 180C.

wpid-20150421_181835.jpg

 

Stir-fry the cardamom seeds, curry powder and cinnamon stick for about 1 minute in 10ml olive oil. Add the tomato and onion mix and simmer gently. Add the meatballs and simmer till done (about 10 minutes).

I served it with sweet potato (CC) and butternut mash (Veg)!

 

Per Person

4 Meatballs = 2 Protein

1 – 2 Veg

1 Fat

Advertisements

Mini Cottage Pies

360g lean mince
50g onion, grated
100g sundried tomatoes, chopped
20g raw oats
Salt and pepper to taste
Cajun seasoning – to taste, some brands are more spicy than others!

Tomato Topping:  100g tomato and onion mix, 15ml tomato sauce, Italian Herb mix

300g cooked potato, mashed – seasoned with Aromat

Mix all the ingredients (except mashed potato and tomato topping) together. Form meatballs, measuring 60 – 70g each – and place in prepared muffin tin (sprayed with non-stick spray).  Press down a bit – to make bottom half of mini cottage pies. Bake at 180C for 25min or until browned/cooked.

image

Once cooked, put a spoonful of tomato mix on each mince ball, use piping bag (or just spoon on top) to add potato mixture on top, and put back in oven for about 10 min.

image

1 serving = 2 mini cottage pies. Each 1 protein and 1/2 CC.

Serve with salad!  🙂