Friday, 18 October 2013

Beef Meatballs and Pea Pilaf

After enjoying an amazing evening discovering the joys of soy sauce, I wanted to cook something with the end-of-the-week fridge contents. Some mince beef that needed to be used, a few store cupboard ingredients, and I came up with this: 

soy sauce
Beef Meatballs with Pea Pilaf

Beef Meatballs with Pea Pilaf

Serves 2-3


400g mince beef
3 garlic cloves, chopped
2 green chillies
1 tsp Chinese five spice
3 tbsp soy sauce (I used Kikkoman)
300 g basmati rice
1 tsp cumin
beef stock (Knorr stock pots)
150 g frozen petit pois
1/2 lemon, zest and juice
Rapeseed oil, for frying


Marinade the minced beef in the soy sauce, half the garlic, chilli, and five spice. The longer you leave it, the better, but half an hour is fine (overnight is fab!). Shape the mince into about 12 meatballs. 

Heat some rapeseed oil in a pan, and fry the meatballs for about 10-12 minutes until browned all over and cooked through. Remove from the pan and set aside.

Add the rice, the remaining garlic, and cumin to the pan, and fry for about 30 seconds. Add the stock so the rice is covered, cover the pan and simmer for about 10 minutes until the rice is almost cooked.
Pour off any excess oil at this point. Stir in the peas and the lemon juice and cook for a further 2-3 minutes.
Add the meatballs back in and warm though. Serve with lemon zest.

If you don't cook all the meatballs, have them the next day with some quick pilau rice - just as delicious!


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