Ingredients / Shopping List
500g lean minced beef50g sun dried tomatoes50g Pepperdew red peppersSea saltFreshly ground black pepperDipping sauce:50g Boursin cheese2 tablespoons cream
500g lean minced beef
50g sun dried tomatoes
50g Pepperdew red peppers
Freshly ground black pepper
50g Boursin cheese
2 tablespoons cream
Prep to Cook: Frying pan, mixing bowl, tongs, long kebab sticks, basin, wooden spoon, chopping board and vegetable knife, plate
Prep: In a large mixing bowl put the minced meat, and seas salt and ground black pepper
Chop the sun dried tomatoes really finely and the Pepperdew peppers also
Tip this diced mixture into the mince
Mix thoroughly with your hand ( pre-washed!)
Divide into portions using your hands, squash and roll gently to make balls
Put the balls on a plate.
Pre-heat oil( I love to use the oil from the sun dried tomatoes with all the herby bits)
Put the meat balls in and fry off gently to allow the meat ball to cook through
Cook for 6 mins then check they all move around and cook for a further 6 minutes
Drain and allow to cool slightly before skewering up on the wooden sticks
Prep the dipping sauce:
Blend the boursin and the cream and mix until smooth and creamy.
Serve in a little bowl alongside the meat balls
People love to eat food from skewers and these meat balls are no exception. They are tangy and mildly spicy and gain extra flavour from the garlic cheese dipping sauce.
Flavouring minced beef is an age old tradition in many countries. Making meat balls merely divides up the meat and makes portion control easy.
Cooks Know How: You can be generous with the seasoning as the meat is eaten in small amounts and therefore needs to be tasty. The dicing of the peppers and the sun dried tomatoes needs to be thorough and some people even put this mix into the food processor and make it into a paste. Look at the meat balls and aim to keep them even in size. 500g mince makes around 20 meat balls. Cook with care, they do need time to cook in the middle. Time it carefully.