Wednesday, 25 June 2014
Stilton Meatballs - yummy
Preparation time: 10 minutes
Cooking Time: 20 minutes
Meatballs are a wonderfully versatile dish. They go beautifully with noodles, as here, or with pasta, mashed potatoes or rice. Leftovers can be taken on picnics or used in a packed lunch the next day. The addition of the Stilton gives an innovative twist to this dish. This recipe is for lamb mince, but beef mince can be used if preferred.
1 onion finely chopped
1 clove garlic finely chopped
5oz white breadcrumbs
1 lb lamb mince
4 oz extra mature blue Stilton cheese crumbled
1 bunch fresh parsley chopped
2 tablespoons oil
1 onion sliced
6 oz mushrooms sliced
14 oz can of chopped tomatoes
2 tablespoons tomato puree
150 ml/5 fluid ounces lamb stock (for a vegetarian alternative replace with vegetable stock)
salt and pepper
Preheat the oven to 200 degrees C Gas mark 6.
Place the chopped onion, garlic and breadcrumbs in a bowl and mix in the mince and extra mature Stilton.
Stir in the egg, parsley and seasonings.
Shape the mixture into small walnut sized balls, with damp hands, and arrange in a roasting tin.
Bake for 20 minutes, or until browned.
Lift out of the pan with a slotted spoon discarding any fat.
Meanwhile, heat the oil and fry the sliced onion until starting to brown.
Add the mushrooms and continue to fry for 2 minutes before adding the tomatoes, tomato puree and lamb stock.
Bring the mixture to the boil and simmer for 10 minutes, until it starts to thicken.
Add the meatballs to the sauce and cook gently for 4 minutes, until hot.
Meanwhile, cook the noodles as per the packet instructions.
Pour the meatball mixture over the noodles and serve.
from "Food and Drink in Leicestershire" by Rupert Matthews.
Get your copy HERE