Sunday, May 13, 2007

Recipe: Couscous and meatballs.


For 4/5 servings you will need:
2 medium zucchini
2 large carrots
1 small onion
2 medium capsicums
4 tblsps pure olive oil
2 tsps curry powder

For the meatballs:

400 gr. very lean beef or veal mince
1 large egg ( or 2 small ones)
5 tblsps mature cheese, grated
2 heaped tblsps fine dry breadcrumbs
finely chopped parsley
pinch salt
few tblsps milk
extra oil for frying.

Heat the olive oil in a large casserole, add the chopped carrots, capsicums, onion, celery, parsley, curry powder and a little salt. Cook on medium heat for 10 minutes stirring often. Meanwhile prepare the meatballs: mix all the ingredients together adding a little milk if mixture is too dry. Roll into round balls of about 1in diameter. Heat extra oil in a frying pan and seal meatballs quickly on medium-high flame till they change colour. Do not brown. Drain on kitchen paper and add them and the chopped zucchini to the casserole. Cook on low flame for about 30 minutes.
You might find that there isn't enough liquid at this stage. Add a little water, but remember that the zucchini will release a lot of liquid when they are cooked. For this reason I usually remove the lid after about 20 minutes and let the liquid in excess evaporate.
Prepare the couscous following the instructions on the packet and top with the vegetable-meatballs mixture.
Here's the dish ready to be enjoyed!

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