Thai Meatballs

Using a couple of different herbs and spices can really make your usual meatballs a little bit different.

Help! My Teenager has Coeliac Disease

Sometimes we get stuck making food with the same flavours over and over but with a few extra ingredients,  you can add a new taste dimension to meatballs.

Shallow fried  or steamed, these are easy to assemble and cook.   If you are using a steamer, line it with baking paper and spray of oil.

They are great with a gf soy sauce, sweet chili sauce or a Vietnamese Dipping Sauce.

Recipe 1

500 g pork mince

1 garlic clove chopped finely

3 cm ginger grated finely

1 bunch of coriander washed and finely chopped

1/4 teaspoon gf soy sauce

salt and pepper to season

In a bowl, mix all ingredients and then make tablespoon sized balls for cooking.

Recipe 2

500 g chicken mince

2 cloves garlic chopped finely

3 cm ginger finely grated

1/2 cup parsley chopped finely

2 tablespoons sweet chili sauce

Combine all ingredients in a…

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Maple Glazed Mini Chorizo Meatloaf

The Sensitive Foodie

Remember when you were a kid, and your friends brought something to school for lunch, that you secretly coveted. Meatloaf was mine. My mum never made meatloaf, it just wasn’t on her list of recipes on rotation at our house. I’d see someone with a meatloaf & tomato sauce sandwich, and it looked like the best thing ever.

Mind you, I would have been happy to swap my lunch with most people. My parents had their own business, and worked crazy long hours, so my well-meaning mum came up with the brilliant idea to freeze what I’m sure was a whole school terms worth of sandwiches for my brother and I. Now I know this may work for some sandwiches, but I can tell you, there is not much worse than a defrosted ham, tomato, cheese & pickle relish sandwich. Amongst the many varieties of soggy bread offenders, that one…

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Buffalo Chicken Meatballs, The Perfect Hors D’ouvres For Any Party!

Gluten Free Living by Pepperchick

Not everyone is a fan of chicken wings.  Most of my family members are, frankly, grossed out by the bones, and having to pick around the bits that are “not quite meat”.  Boneless wings are great, but trying to find ones that are gluten free is difficult, and purchasing pieces of chicken breast, cutting, breading, and cooking them can be a real pain.

The solution to this dilemma is this recipe for Buffalo Chicken Meatballs.  One recipe makes over 60 bite sized meatballs, which are  plenty for a crowd.  If your crowd is bigger… double or triple the recipe. 

These little meatballs are slightly spicy on their own, and have crunchy little bits of celery peeking out, not to mention plenty of buttery buffalo sauce.  Just serve a nice gluten free Blue Cheese Dressing and some celery sticks along side, and watch them disappear!

BUFFALO CHICKEN MEATBALLS

• 2 Tablespoons Butter

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Savoury Mince

Help! My Teenager has Coeliac Disease

Savoury mince had gone out of fashion for a while but has resurfaced at many cafes on their breakfast menu.

The beauty of savoury mince is that you can dress it up for dinner with mashed potatoes and vegetables or you can dress it down for breakfast with a corn tortilla.

This  is a tangy bbq flavoured savoury mince and being able to hide  grated vegetables in this meal is a bonus.

Savoury Mince has been a breakfast staple for my son especially in those early days when toasted gluten free bread was rejected and we were still finding a cereal to his liking.

Ingredients

2 tablespoons olive oil

1 kg  beef mince

1 large brown onion diced

1/2 cup water

1/4 cup Worcestershire Sauce ( Beerenberg or Spring Gully)

1/2 cup tomato sauce

2 tablespoons vinegar

2 tablespoons lemon juice

1/4 cup brown sugar

1 teaspoon instant coffee

Grated vegetables…

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Spicy Chili Meatballs

Substitute gluten free white bread for the bread crumbs to make this recipe gluten free.

KITCHEN CICI

Don’t you dare buy pre-made meatballs ever again. Don’t take that as a challenge.

This is not truth or dare. It’s not opposite day either. No but really it isn’t. Are you confused? Good.

Now let’s get to the real business.

For the longest time, I was intimidated by meatballs. You’re handling raw meat, first of all, and they teach you right in elementary school that raw meat contains big green germs singing self-deprecating songs.

Even scarier, though, was the thought of not knowing how your finished product tastes until it’s done and it’s over and it’s too late to make any changes. For someone who eats half of the guacamole in the process of tweaking ingredients, this is absolutely terrifying.

But friends, be terrified no longer: I have ventured into the land of big green singing germs and I have brought this recipe back just for you.

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