I made Pak Choi And Carrot Meatballs for the Secret Recipe Club.
Today’s inspirational recipe from Lavender and Lime ♥ Pak Choi And Carrot Meatballs ♥ #LavenderAndLime Share on X
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.
Pak Choi And Carrot Meatballs
Ingredients
- 20 mls olive oil
- 1 small onion, peeled and finely chopped
- 1 clove garlic, peeled and finely chopped
- 2.5 mls ground cumin
- 2.5 mls ground coriander
- 0.625 mls ground paprika
- 250 g ground beef
- 125 g pak choi, finely sliced finely sliced
- 1 medium carrot, peeled and grated
- A very generous amount of salt to season
- 1 egg yolk
Method
- 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!
Interesting, Tandy!
thanks Pink 🙂
Nice idea to add veg, makes the mince go further.
for sure Sue 🙂
Now they sound very good indeed. We can sometimes get pak choi here (surprising!) so could tackle these!
I am sure any good green veg will work 🙂
Love the idea of adding the bok choy.
🙂 Mandy
Thanks Mandy 🙂
These look great, Tandy. Very economical too. 😉
thanks AD 🙂
These look too nice! I love the idea of carrot in meatballs 😀
Almost like Asian meatballs 🙂
Cheers
Choc Chip Uru
you could add ginger and really make them Asian 🙂
I may not eat meat, but the idea of carrot + greens balls sounds amazing. Bet I could use some mashed beans instead of the beef and these would be delish.
that sounds like it would work so well – do share the recipe if it does 🙂
Great idea of adding bok choy in the meatballs…not only looks pretty (green) adds vegetables to the meatballs. I will definitely add bok choy next time making meatballs.
Thanks for the recipe and have a great week Tandy 🙂
Hope you have a fantastic week as well Juliana 🙂
Tandy, it looks delicious and very healthy! We tried growing bok choy, but the snails loved it so much that we never got any! 🙂
I also have snails in my garden – I know that growing celery next to lettuce dissuades them so I wonder if the same would hold for bok choy?
What a great recipe, Tandy! I’m picking up Bok Choy for a different recipe and hadn’t heard of this type of “choy” before. I’m also getting braver about chucking green stuff into recipes.. it makes them so much healther, I love the addition in this dish!
thanks Smidge xox
I would have never thought about adding bok choi to a meatball 🙂 Love this!
🙂
Love the idea of using bok choi in the meatballs 🙂
thanks you! and lovely to meet you 🙂
Those meatballs look great!
thanks so much 🙂
I like the idea of adding greens and carrots to meatballs. I don’t eat meatballs often, doing it this way seems much more appealing!
I can imagine this being really great with some capsicums as well 🙂
I think the idea of adding vegetables to the meatballs is excellent. Adds crunch and flavor.
I will do this again, as it is also a good way to clear my fridge 🙂
I like the addition of vegetables-to add flavour and goodness to already delicious meatballs! 😀
something I will do again 🙂
I think we all agree here that adding the veggies was a big bonus! Looks so good!
thanks Jen 🙂
I’m trying to figure out why I never incorporated spinch inside my meatballs. I simply love that idea. These look amazing Tandy
thanks Kay 🙂
This looks amazing Tandy: it’s quite adventurous for me, but what a combination of ingredients. Lovely.
and a great way to get the kids to eat veggies 🙂
great post tandy, I’m so glad you enjoyed them. the substitute of bok choi sounds fab, I must try it:)
Hi Louise. The recipe was so good that I am sure any veggie substitutions will work! Have a super day, and thanks for the visit 🙂
FInishing salt? Fantastic!
I was trying to be all cheffy 🙂
Hey, Tandy! Finally making it over to your SRC post. I planted some Pac Choi in the garden last weekend. I love to eat it raw in salads, but I can’t wait to try this recipe when they are ready to harvest. Glad to have been assigned your blog this month!
I hope your pac choi grow amazingly well! Thanks for the visit 🙂
Ooooh I love the look of these and will definitely try to make them. Yum, Tandy! Thank you.
my pleasure, and thank you Tammy 🙂