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Tangy Meatballs with Noodles

Tangy Meatballs with Noodles

Tangy Meatballs with Noodles

 

Serves 4

Preparation time: 15 minutes

Cooking time: 15-20 minutes

Ingredients:

450g/1lb lean beef or lamb mince

Salt and freshly milled black pepper

Grated zest of 1 lemon or ½ fresh lemongrass stalk, finely chopped

1 x 5cm/2inch piece fresh root ginger, peeled and grated

30ml/2tbsp mango chutney

60ml/4tbsp olive or rapeseed oil

1-2 garlic cloves, peeled and sliced

250g/9oz cherry tomatoes, quartered

600g/1lb 5oz cooked egg noodles

1 x 100g bag rocket or baby spinach leaves

30ml/2tbsp freshly chopped flat-leaf parsley, to garnish

Toasted pine nuts, to garnish

 

Method:

1. Preheat the oven to Gas mark 5, 190°C, 375°F.

2. Place the mince in a large bowl. Season and add the lemon zest or lemongrass, ginger and chutney.

3. Using damp hands shape the mixture into twenty-four 2.5cm/1inch balls.

4. Transfer to a non-stick roasting tray and cook for 15 minutes or until any meat juices run clear. Discard any meat juices.

5. Meanwhile, heat the oil in a large non-stick pan and cook the garlic for 2-3 minutes with the cherry tomatoes. Add the cooked noodles and heat through for 1-2 minutes.

6. Remove the pan from the heat and add the meatballs, rocket or spinach leaves. Gently toss to combine.

7. Garnish with the parsley and pine nuts and serve immediately.

Tip:

If you want to make your meatballs go a little further add 30ml/2tbsp fresh breadcrumbs to the mince mixture.

With thanks to simplybeefandlamb.co.uk  for this recipe

If you have a recipe you would like us to feature please email us a few details at hello@ruralmums.com

1 Comments so far

Really really delicious!!

Might try it with minced chicken or turkey too! ;
By secondhelpings on

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