Preparation and cooking time: 1 Hour 10 minutes.
Ingredients
350g/ 12ozs extra lean mince beef
100g/4ozs Red lentils
1 onion, finely chopped
Salt and freshly ground pepper
2 slices of bread (crusts removed)
15-30ml/ 1-2 tablespoons Semi skimmed milk
1 Large egg, beaten
A little flour
50g/1¾ozs sunflower margarine or low fat spread
450ml /¾ pint beef stock
2 teaspoons tomato puree
2 tablespoons cornflour
1 teaspoon vinegar
1 teaspoon fresh chopped parsley (optional)
Method 1. Put the minced beef, lentils and onion into a bowl and mix together.
2. Season with salt and pepper.
3. Trim the crusts of the bread (I used multigrain or spelt) and place in a small bowl. Add the milk and allow the bread to soak for a few minutes. Then squeeze away the excess moisture.
4. Add the bread and the egg to the meat. Mix the ingredients until well blended this is best done with lightly oiled fingers. I prepare mine in advance and put them covered in the fridge as this helps to firm them and I find it makes them easier to cook and not fall apart when cooking.
5. Shape the mixture into 12 balls and roll in the flour with a little salt and pepper added.
6. Melt the margarine or spread in a frying pan and fry the meatballs (sauté) until browned on all sides. Shake the pan gently from time to time so that they do not stick and keep a nice round shape
7. When meatballs are ready lift them out with a slotted spoon and place them ovenproof casserole dish.
8. Pour away the fat remaining in the frying pan and add the stock and tomato puree to the hot pan. Stir and mix well and then bring to the boil but continue to stir.
9. Blend the corn flour with a little water to make a thin paste and add to the sauce; continue to stir while doing this. If is not thickening enough for you then just add some more.10. Check the seasoning then add the vinegar to sharpen the flavour.
This is the finished meal hope that you enjoy it.
Look out for my next blog.
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