Meatball casserole

Recipe from: 10/7/1999 12:00:00 AM
Ingredients 20
Servings 6
Time

Ingredients

  • MEATBALLS
  • 1
    kg
    lean beef mince
  • 2
    slices brown bread, soaked in milk and squeezed almost dry
  • 7
    ml
    salt
  • 2
    ml
    black pepper
  • 2
    ml
    nutmeg
  • 1
    ml
    ground cloves
  • 5
    ml
    ground cinnamon
  • 15
    ml
    Worcestershire sauce
  • 10
    ml
    lemon juice
  • 45
    ml
    oil
  • 2
    cloves garlic, crushed
  • 10
    whole pickling onions, peeled
  • 15
    baby potatoes, scrubbed
  • 10
    baby carrots, scrubbed or scraped clean
  • 8
    patty pans, washed
  • 400
    g
    broccoli and cauliflower florets
  • 250
    ml
    chicken stock
  • 30
    ml
    chopped fresh mixed herbs
  • juice of half a lemon
 

Method

 
Mix all the meatball ingredients lightly. Shape into small balls (the mixture is enough for about 24) and set aside. Heat the oil in a cast-iron pot and brown the meatballs a few at a time. Remove with a slotted spoon and drain on paper towels. Sauté the garlic and onions in the remaining oil until lightly browned. Place meatballs on top, followed by the rest of the vegetables. Add the chicken stock, sprinkle with the herbs and lemon juice. Cover and simmer for about 30 minutes until done. Serves 6.
 

Read more on: beef
 

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