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I know I have a section for spicy food but I just could not resist putting this meat recipe here as it is more meatballs than spice. I use Cajun spices for this recipe as they give a distinct smoky flavour to the dish. The beef is of very good quality as the cows in Orkney spend their time watching the world go by and are well looked after.
Serves 4 people
Ingredients
1 large red onion cut into small cubes
500 g Orkney beef mince
1 tbsp olive oil
1 tbsp Cajun spices
1 tsp ground ginger
1 tsp ground garlic
2 slices day old bread crumbled
1 can chopped tomatoes
1 tbsp red wine vinegar
1 tbsp balsamic vinegar
1 vegetable stock cube
Method
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First make the meatballs by mixing the mince with chopped onions, olive oil, Cajun spices, garlic and ginger and bread crumbs. |
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Shape into 10 meatballs and put in the fridge for half an hour. |
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Put the tomatoes, stock cube (crumbled) & vinegars in a pan and mix well. |
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Put the meatball in the tomato mixture, cover with lid and bring to the boil. This takes about 10 minutes. |
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Lower the heat and let the meatballs simmer for half an hour. |
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Serve with spaghetti or boiled rice. |
I normally boil a big pile of spaghetti and then add to the meatballs for the last 5 minutes of cooking. This way, the flavours from the sauce and meatballs get into the cooked spaghetti. I also squeeze half a lemon on top to add a zing to the whole meal.
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