Beef Meatballs recipe with coriander seeds, cumin and dill on a bed of cauliflower and courgettes
150g steak mince
? onion – peel and chop finely
¼ egg (from your pantry)
¼ tsp coriander seeds
¼ tsp cumin
3g fresh dill – pick off leaves, chop
½ tbsp capers
½ clove garlic – crush, peel and chop
5g parsley – chop
1 tbsp olive oil for the gremolata (from your pantry)
¼ cauliflower – cut into florets
1 courgette – slice into 5mm disks
½ leek – slice 1cm
butter (from your pantry)
olive oil (from your pantry)
salt and black pepper (from your pantry)
Preparation: Prepare all ingredients as indicated above.
Egg: Beat the egg lightly in a bowl. 4-box – use all of it. 2-box – use half of it. Solo-box – use one quarter of it.
Lemon: Using the fine side of the grater, grate the yellow/green skin of the lemon to create zest. Then cut in half and juice.
Gremolata: Mix these ingredients together in a small bowl – capers, lemon zest and juice, garlic, parsley and olive oil (see quantity above for gremolata). Set aside.
Meatballs: Mix these ingredients together in a large bowl – mince, onion, egg, coriander seeds, cumin and dill. Season generously with salt and pepper. Roll the mince mixture into golf ball sized meatballs. Place a few glugs of olive oil in a large frying pan on medium-high heat. Add the meatballs and cook for 10 to 15 minutes. Keep turning them and moving them around in the pan. When done, remove from pan and set aside.
Veggie mix: Return the meatball pan to the stove on medium-high heat. Add a knob of butter and once it’s melted, add the cauliflower, courgettes and leeks. Season well with salt and pepper and cook for 5 minutes.
Serve the veggies and meatballs in a bowl and top with the gremolata.