Baked Spicy Meatballs

I never really used to be a fan of meatballs. To me, they just tasted like a lump of mince meat that lacked any flavor. When I saw an episode of Jamie Oliver's cooking show (forgotten which one it was), about a baked meatball dish that calls for some spices and herbs, I decided to give it a try. This meatball recipe is now P's favorite dish. So much in fact, that he actually participates in the preparation process (for a change)...

Baked Spicy Meatballs
Recipe originally adapted from one of Jamie Oliver's cooking shows

Spice Mix
Warm the Spices slightly in a pan until fragrant, then grind together:

• 1 stalk of rosemary leaves (chopped finely)
• 1 teaspoon cumin
• 1 tablespoon coriander seeds
• 1 teaspoon thyme seeds
• 1 tablespoon black peppercorn
• 1 tablespoon dried chilli flakes

Meatballs
Marinate and mix together with spice mix:

• 500g of quality minced beef
• 1 brown onion (finely blended in a food processor)
• 4 garlic cloves (finely blended in a food processor)
• 2 tablespoon of olive oil
• 1 tablespoon of salt
• 1 tablespoon of sugar
• 1 teaspoon of cornflour
• 1 egg
• handful of breadcrumbs (add more if mixture is too moist)
• Grounded spice mix

Mix all ingredients together. You do have to use your hands here.

Have a shallow bowl of water ready and form the meatballs while dipping your fingers into the water every couple of meatballs. The water makes it easier to form the meatballs without bits and pieces sticking to your hands. Once the the meatballs are formed, brown them in a heated pan with a dash of olive oil, until they are browned all over, then set a side in a baking dish.

Tomato Sauce

• teaspoon of olive oil
• 2 garlic cloves (finely chopped)
• 2x cans of whole tomatoes
• 1 handful of fresh basil leaves (torn)
• couple of dashes of tabasco sauce
• 1 teaspoon of sugar (or more to taste)

In a saucepan, heat oil then add in garlic. Once the garlic starts to cook, pour in the canned tomatoes. Let simmer on medium-high heat until the tomatoes break down. Once the tomatoes break down, add basil leaves, tabasco sauce and sugar to taste. Stir and let simmer on low heat for a couple of minutes, then turn the heat off.

Pre-heat the oven to 200C, top meatballs with the tomato sauce then cover with parmesan cheese.

Put baking dish into oven for about 20 mins, or until the cheese has turned golden brown. Serve with some spaghetti.

Chicken in Milk - For 1

I find it really hard to cook for just two people. We always seem to have an endless supply of leftovers in our fridge. P is back home in Perth at the moment. After 3 days of eating noodles (the instant type with my own toppings), I decided to turn one of the recipes I've made plenty of times before into a recipe for one.

Dinner for One - Chicken in Milk.
recipe adapted from Jamie Oliver's TV show ~ 'Oliver's Twist'

• 1x Merryland Chicken Thigh Piece
• rind from 1/2 a lemon
• 1 tablespoon of whole dry sage (fresh if you have any)
• 3 whole cloves of garlic (smashed)
• 1 teaspoon of thyme (again..fresh if you have any)
• 1/2 a stick of cinnamon
• 1 cup of milk (full cream works preferred)
• butter & olive oil
• salt & pepper

Season the chicken with salt & pepper.

Using a small saucepan (one that the chicken thigh can just nicely fit into), melt the butter in the olive oil. Add garlic then chicken and brown on both sides. About 2 mins each.

Into the saucepan add in the milk, herbs and the cinnamon stick.


Bring the milk to a boil. Cover and continue to simmer on medium-low heat for about 35 mins. Until the chicken is cooked (ie. juices run clear) and the milk has started turning into little pre-cheese curdles.

Steak with Bernaise Sauce

By the time I managed to grab the camera, P had nearly devoured about a 1/4 of his steak.



Notes on How to cook the perfect steak:

• Fresh meat from the butcher. Do not freeze it. I'm not sure about you, but the steaks I've cooked even if defrosted 1 day ago from the freezer just never tastes the same.
• Try to get a good thick cut. (I usually go for the Rib Eye or New York Cut).
• Prepare the steak by rubbing it with some olive oil and season with Salt and Pepper.
• Steaks should be at room temperate before cooking
• Heat up a heavy based pan on medium high heat. (I use a Cast Iron grillpan).
• Try to turn steaks only once. For a medium-rare steak cook for 3 mins on each side.
• Once you remove it from the pan, set on a rack and place in a pre-heated warm oven (about 120C), and let the steak rest for about 4-5 minutes.

Bernaise sauce

• 3 Tbl Sp of White Wine
• 2 Tbl Sp of White Wine Vinegar
• 3 Egg Yokes
• 3 Tbl Sp of Melted butter
• A Squeeze of Lemon juice
• Salt & Pepper
• Tarragon or Shallots (finely chopped - if you have it)

Bring the White Wine and Vinegar to a simmer in a saucepan. Simmer until it reduces to about 1/2 the amount. Let it cool slightly. Whisk in Egg yokes. While its blending, add in melted butter and the mixture should start to increase in volume. Add Tarragone or shallots (if using) and season with Salt & Pepper. Taste the sauce and if required, add in some lemon juice.

Serve at room temperature with Steak.