For the last few weeks I’ve been roasting a chicken every Sunday, so that I have a good base to work from for my lunches during the week. It means I can make some chicken stock up the same evening, which I use for all sorts of meals during the week: soup, stews … or even just cooking ‘grains’ like rice or quinoa in to add some extra flavour.
Last week though, I got a little sick of chicken. I often do this with food; find an ingredient I love and eat it, and eat it, and eat it until I’ve totally ODd. But unlike Sesame Snaps, which I haven’t been able to eat since year 9 following an 8-week lunchbox obsession, a roast chicken can’t really be replaced in my eyes.
Acting quickly following this realisation, I decided to try a new kind of meat-feast. I like meat in my lunches, and I l-o-v-e meatballs. Meatballs with rice … with slaw … with salad … I repurposed these guys each day last week with joy.
you will need:
1 x 250g pack of lean beef mince
a big handful of fresh basil
a not so big handful of fennel seeds
1 x egg
1 x pinch of asofatedia powder (optional)
garlic oil (for frying)
Start by beating an egg in a large mixing bowl. Roughly chop up your mince on a board so that it is a little easier to work with. Finely chop up your basil, and crush the fennel seeds (either roughly with the base of your knife or with a pestel and mortar if you have the energy). Add all the remaining ingredients to the mixing bowl and mix together with your hands. If you want to get an oniony flavour coming through in these, you can add a pinch of asofatedia powder to the mix. But be warned – it’s strong stuff! You only need a pinch.
Roll into balls, frying in garlic oil when you’re ready. I like to cook the whole lot (3 mins on each side should do it) in one pan and then just either freeze or keep in the fridge for the week, eating as I need them.
These really do take hardly any time at all – and when you consider that most off-the-shelf meatballs contain onion, it might be worth giving them a go!