This month, I have been assigned Lick The Spoon for The Secret Recipe Club challenge. The name of the blog conjures up images of cake baking and offering the spoon to Dave – something he loves to do. It also reminds me of my niece Sasha, who licks away at her fingers the whole time during the baking process. Louise is an experimental Australian cook who is also a mum and a housewife and she shares with us that she bakes when she has time! I considered trying a baking recipe, but we are still on diet! I spent quite a long time browsing and trying to decide what to make. Not an easy thing to do before breakfast, when you are hungry and all the dishes look good! I finally decided I would make the Spinach and Carrot Meatballs as we are eating a lot more vegetables now that we are on a low carbohydrate diet. I had just purchased a packet of pak choi (bok choy) which is a Chinese cabbage. It has a soft green leaf, similar to that of spinach, and I thought it would make a great substitute. I included the entire stem and this may have resulted in my balls not forming without the aid of an egg yolk. The meal was delicious (thanks Louise) and we had enough meatballs for a generous portion for supper, as well as lunch for me the following day.
and if you are wondering what all the marks are on the plate, it is flaked oryx salt I used as a finishing salt.
- Heat 1 teaspoon olive oil in a pan
- Sauté the onion and the garlic until soft
- Add the spices and cook until you can smell the spices
- Set aside to cool
- When cool add to the ground beef
- Add the pak choi and the carrot
- Season well
- Add the egg yolk and mix together
- Form into just bigger than bite size balls
- Place into the fridge for 30 minutes to allow them to firm up
- Heat the balance of the oil in the pan and cook the meatballs for about 3 minutes per side
- Make sure they are cooked through before serving
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And click here to see what was made from my blog this month!