1 Meatball, 3 ways for Easy Eating

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I have a little confession to make…
I’m a lazy cook…

Don’t get me wrong – I love to cook, but if I can save a bit of time and effort, yes please!

Also, I am outnumbered by 3 men, ranging from age 2 to 35 and they eat..a lot.

This is a great weekend staple, because you will get 3 meals out of 1 batch of meatballs, or you can just keep it in the fridge as a snack.

I made meatball kebobs with an avocado cream dipping sauce, meatballs with a quick & easy tomato chutney and meatballs, cabbage & bacon bowls:

[recipe title=”Basic Meatball Recipe” makes=”48″ time=”1hr” difficulty=”easy”]

You will need:

1 onion, finely chopped
1 large clove of garlic, finely chopped
1 tsp fresh parsley, finely chopped
2 eggs
1 kg minced meat {I used venison, but any minced meat will work}
1 tbs Peppadew spice
1/2 tsp cumin

Mix everything together really well and roll into little bite-sized balls.
Bake at 160C / 320F for half an hour.
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[recipe title=”Meatball Kebobs” servings=”6″ time=”30 mins” difficulty=”easy”]

You will need:

18 meatballs
Grilled aubergines
Grilled streaky bacon
Avocado cream dipping sauce

{For the aubergines}:

9 baby aubergines
2-3 tbs olive oil
1 lemon {zest and juice}
Salt
Cumin
Paprika
Cayenne pepper

Halve the baby aubergines, season with fine salt and place in a large pan with the olive oil over a low heat.
Let them brown and cook slowly on both sides, until they’re soft and slightly gooey.
Immediately drizzle with lemon juice, top with the zest and sprinkle lightly with cumin, cayenne pepper and paprika.
Don’t overdo the paprika and cayenne pepper – a gently sprinkle will do.
Cover the aubergines in cling wrap until ready to use.

{For the avocado cram dipping sauce}:

1 ripe avocado
4 tbs double cream {Greek} yoghurt
1/2 tsp salt
2 tbs olive oil
2 tbs buttermilk
1 tsp lemon zest + a squeeze of lemon juice {use from the zest for the aubergines}

Blitz everything in a blender until smooth and creamy.

Assemble your kebobs by placing a meatball, bacon strip and aubergine onto a wooden skewer.

Serve with avocado cream dipping sauce.

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[recipe title=”Meatballs with a Quick & Easy Tomato Chutney” time=”1hr” difficulty=”easy”]

You will need:

Meatballs
Tomato chutney
Steamed green beans {optional}

{For the chutney}:

1 onion, finely chopped
2 tbs olive oil
1 tbs balsamic vinegar
3 cups ripe cherry tomatoes
2 tbs xylitol {or sweetener of choice – adjusted to preferred taste}
2 tbs apple cider vinegar
1 thumb sized piece of ginger, slit open
1/2 tsp salt

Start by sautéing the onion in the olive oil over a medium heat.
Add the balsamic vinegar and let it caramelise slightly.
Add the rest of the ingredients and let it slowly simmer until reduced and the tomatoes have squished open.

Serve as a dipping sauce for the meatballs {and anything else you fancy!}

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[recipe title=”Meatball, Cabbage & Bacon Bowls” servings=”4″ time=”1hr” difficulty=”easy”]

You will need:

15 meatballs
2 tbs butter
1/4 cabbage – about 4 cups, shredded
1 packet streaky bacon {250 g}, cut into strips
1 cup chicken stock

Sauté the cabbage in the butter, then add the bacon.
Let the bacon cook and brown slightly, before adding the stock and meatballs.

Let it all simmer for 10-15 minutes until everything is cooked, the cabbage softened and all the flavours mingled nicely.

Serious Sunday night comfort food…

[/recipe]

Give it a go – your life will be so much easier! Also perfect for weeknight dinners, especially for busy moms.

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