Green Chicken Curry Meatballs

My love of spicy foods has definitely grown and developed over the years. So much so that aside from a brief abstinence during my first pregnancy (when all spicy foods randomly lost their appeal) many of our dinners will include some sort of chilli or heat-inducing spice.

I’ve also been known to snack on carrots dipped in chilli sauce, but that’s a story for another day…

Needless to say,  a recipe for green chicken curry meatballs in a recent Taste magazine edition caught my attention. You can find the recipe here. 

The chicken meatballs were made using mince, coriander, ginger, garlic and spring onions. Lightly fried, then added to a spicy green curry mixture. Served with rice vermicelli noodles, bamboo shoots and spinach, and finished with some fresh coriander and cucumber (and a good amount of lime juice). Resulting in what can only be described as a rather tasty (and spicy!) mid-week meal.

What about you? What is your favourite curry?

Honey miso chicken meatballs


Meatballs are one of those dishes that I really enjoy, but rarely make.  This is, until, a recipe captures my eye, or a particular craving strikes.

Both happened recently, when I saw a recipe for honey miso meatballs in Taste magazine . I knew I had half a container of miso paste in the fridge, and the flavour combination really appealed to me, so needless to say the dish was added to our weekly meal plan without hesitation.

img_8399 I relied on this recipe, but made a few changes along the way. I used chicken mince in place of turkey mince, and added  baby spinach leaves for some extra green.  I had a bag of frozen edamame in the freezer so there was no problem there (although I can never seem to stop myself from snacking on edamame before it is added to a meal…yum!)

The result? Delish!

I really enjoyed the new spin on an old favourite, and was left wondering why I had not gone with an ‘Asian’ style meatball before. The miso shone through, and I loved the sticky honey and ginger glaze.


Even the kids jumped on board, and were more than happy to gobble up the leftovers the next day.

Well the meatballs and noodles, at least. The greens….yeah not so much.


15 minute meal – Chilli con carne meatballs

IMG_6820 Our next 15 minute meal came from the “beef” section of Jamie Oliver’s cookbook. IMG_6810 The meatballs themselves were easy. Just minced beef, garam masala, salt and pepper. Combined and rolled into balls. IMG_6812 I actually gave a couple to Charlotte for dinner too – and she loved them! As for the all important sauce, this came together quickly with the help of tomato passata, coriander, roasted capsicum, spring onions and paprika. IMG_6813 I actually misread the recipe, and cooked the meatballs and the kidney beans in the tomato sauce. I also covered the pan and allowed them to cook a lot slower than the recipe called for. IMG_6815IMG_6819 I also opted to use quinoa and lemon zest (in place of the bulghar wheat / preserved lemon) – proving, once again, that I just cant help myself when it comes to changing up recipes! IMG_6821 We served the meatballs piled high on the lemony quinoa, finished with a dollop of natural yoghurt, coriander, spring onions and some fresh lime. IMG_6822 And, although this probably wasn’t my favourite meatball recipe, it was a tasty take on an ol’ classic. I finished the whole plate without any real complaints! IMG_6823 Another winning dish from Mr O!!! IMG_6824 What about you? Do you stick to the recipe or find yourself adapting it along the way?

Harissa turkey meatballs

Although I would really love to eat Antipasto platters for dinner all the time, sadly my waistline and budget probably wouldn’t allow it. Rather, our dinners normally look something more like this… IMG_2573 What is that colourful array of ‘random’ I hear you ask? Why it is some rather tasty turkey meatballs, served atop a bed of greens! IMG_2561 The meatballs were inspired by a recipe I found in a cooking magazine – that intrigued me with the inclusion of harissa. IMG_2562 Turkey mince, parsley, red onion and harissa…. IMG_2563 Shaped into meatballs… IMG_2564IMG_2566 Then pan-fried until cooked through. IMG_2568 Made all the more special with a jar of homemade tomato passata (courtesy of our friends’ Italian neighbour) and some steamed broccoli. IMG_2569 Served atop a bed of rocket leaves, and finished with a sprinkle of shaved parmesan. IMG_2573 I quite like subbing out the traditional pasta base, and replacing it with greens, in meals like these. Keeping in all the flavour, but losing the heaviness that pasta inevitably provides. IMG_2574 Throw in a glass of vino – and I was one happy lady! IMG_2571 What about you? Are you a fan of meatballs?

Meatball madness!

IMG_4667 A little while ago, Mr BBB and I went out for dinner and I saw a big bowl of spaghetti and meatballs being taken out to a nearby table. Ever since, a craving for meatballs has lingered in the back of my mind (and the pit of my stomach!), so last weekend I was determined to turn craving into reality. I used a mixture of ground meats as my base… IMG_4640 Organic beef, veal and pork. Combined with an array of other tasty additions… IMG_4641 Egg, oregano, GF breadcrumbs, red onion, garlic, salt and pepper. Rolled into balls… IMG_4644 And oven baked for 30 minutes or until cooked through. IMG_4652 While they may not have browned off in the way that meatballs cooked in the frypan do, they remained wonderfully juicy and were not dry at all. IMG_4649 To finish them off, I dropped ‘meatballs for two’ into a mixture of passata, fresh basil and garlic… IMG_4655 and allowed them to simmer for another 10 minutes… IMG_4663 Until they were covered in the rich tomato sauce. IMG_4661 (while I also had the GF spaghetti cooking). IMG_4645 And with that, dinner was done. IMG_4667 This recipe makes about 24 medium/large meatballs, so we had plenty leftover to use the next night(s). IMG_4668 I think they would also freeze really well, making them a good dish to prepare in advance, and reheat at serving time. IMG_4666 But for now….meatball craving satisfied! BBB meatballs (makes 24) – GF

  • 500g beef mince
  • 250g pork mince
  • 250g veal mince
  • 1 red onion, diced
  • 1/2 cup GF breadcrumbs
  • 2 eggs
  • 1/2 cup grated parmesan
  • 2 cloves garlic, minced
  • 1 tbs dried oregano
  • 1 tsp salt
  • 1tsp cracked pepper
  1. Preheat oven to 180C, and line 2 trays with baking paper.
  2. Sautee onion in a little olive oil for 5 minutes, or until translucent. Set aside to cool slightly.
  3. Combine all ingredients (I use my hands for this!), until well mixed, then roll mixture into 24 balls (about 1/4 cup each). Place on the prepared baking trays, and spray lightly with oil.
  4. Bake in the oven for 30 minutes, turning halfway through.
  5. Serve with your favourite tomato or pasta sauce.

What about you? Do you have a “secret” ingredient when it comes to making meatballs?

Meat-less mozzarella meatballs

IMG_6532 Tonight’s dinner came about when I realised there was a portion of tofu in the fridge that needed to be used, and an abundance of tinned tomatoes in the pantry. Thus, I decided to make another batch of my tofu meatballs, or ‘meat-less’ meatballs if you will. IMG_6501 But this time…with a difference. When I previously made these meat-less meatballs, the end result was a little plain. So, this evening, I wanted to improve on the original recipe and add some extra flavour. Flavour improver #1: … IMG_6502 A surprise mozzarella filling!! Around which the balls were created.  IMG_6503 Repeated, until I had myself a little ball army. IMG_6504 IMG_6508 Baked until golden brown. IMG_6510 Gotta love that mozzarella ooze… IMG_6511  Time for the flavour improver #2. IMG_6513 A rich tomato sauce using tinned tomatoes, passata and red vinegar – into which I placed the balls. Simmered gently for 10 minutes. IMG_6515 Flavour improver #3….   IMG_6522 A big handful of fresh basil! IMG_6527 Resulting in meat-less meatballs that were packed with simple yet tasty flavours. IMG_6538 Is it just me, or are tomatoes and basil the most perfect match made in heaven?? IMG_6530   I was really pleased with how these turned out. Unlike last time, they were far from plain. And the mozzarella surprise ??? IMG_6545 Well it gave them just the right amount of flavour … albeit from the inside out 🙂 IMG_6537     A tasty vegetarian meal – and a great way to use leftover tofu! Meat-less mozzarella meatballs  (makes 16) – gluten free These healthy gluten free vegetarian ‘meat’ balls showcase the wonderful flavours of tofu, tomatoes and basil. With the added surprise of a mozzarella centre, they can also be adapted to be vegan by substituting non-dairy cheese.  Eat them “as is’’, or stretch their serving size by piling atop a bowl of spaghetti or perhaps even spinach.

  • 300g firm tofu, mashed
  • 1 onion, very finely chopped
  • 1 clove garlic, crushed
  • 1/4 cup almond meal
  • 1/3 cup rice crumbs
  • 2 tablespoons GF flour
  • 1 tsp dried basil
  • 2 tablespoons tomato paste
  • 50g mozzarella, cut into small cubes
  • 1.5 cups tomato passata
  • 1 tin chopped tomatoes
  • 2 tbs red vine vinegar
  • 1/2 bunch basil, leaves torn
  • oil spray, to grease
  1. Preheat oven to 200ºC. Line a baking tray with baking paper or a silicone mat. Spray lightly with olive oil spray.
  2. Combine the tofu, onion, garlic, almond meal,rice crumbs, flour, dried basil and tomato paste in a large bowl until well combined.
  3. With slightly dampened hands, grab a small handful of the tofu mix. Place a cube of mozzarella in the middle, and work the mixture into a ball around it, making sure the mozzarella is fully enclosed.
  4. Repeat until you have made 16 balls, and place on the lined baking tray.
  5. Bake in oven for 16 minutes,  turning them over halfway.
  6. Meanwhile, heat the tinned tomatoes, passata and vinegar in a frypan over a low heat. When the balls have finished baking, place them in the tomato sauce, turning them gently to coat, and continue to cook for 10 minutes.
  7. Remove from heat, and gently stir through the fresh basil.
  8. Serve ‘as is’, or atop a bed of spaghetti or spinach.

What about you? Do you have any other ‘flavour ideas’  for these meatless meatballs? Happy Baking 🙂

Secret meatballs

Training: Run 5km Today the comfort of our new bed was all too much and I opted to sleep ‘in’ rather than head to the gym for a pre-work workout. Instead, I ventured out in the sunshine and took myself on a 5km run during my lunch break. I don’t mind exercising during my lunch break, it is just the frantic shower / eat lunch part that I have to fit in afterwards! Dinner Ssshhhhh – want to know a secret?? IMG_4569 Tonight, I made meatballs for dinner. IMG_4571 Ok so that is not much of a secret, but the fact they contained no meat certainly is! So I guess you could call them ‘no meat’ meatballs? Or, if you are not wanting your husband to give you ‘the look’, I guess you could give them a more mysterious title such as ‘secret’ meatballs. Tofu, GF breadcrumbs, almond meal, GF flour, herbs, onion, tamari and garlic. IMG_4553 Combined… IMG_4555 Rolled into balls and oven baked for 1/2 hour. IMG_4556 Served with GF spaghetti… IMG_4564 Fresh basil and tomato… IMG_4552 With passata and  ricotta sauce stirred through. IMG_4568 All together now. IMG_4567 I really liked the texture of these ‘meat’ balls, although they did seem to lack a certain flavour punch. IMG_4572 Next time I might add a little more chilli and fresh herbs for good measure. IMG_4570 But for now, a good sprinkle of parmesan worked just fine. IMG_4559 IMG_4583 Even if Mr BBB still gave me ‘the look’ 😉 Secret meatballs (makes 16) – gluten free (adapted from here) These ‘meat’ balls are not only healthy, but incredibly versatile. Stir them through pasta, or cook them into a casserole – the possibilities are endless. However you decide, tofu and herbs come together to create a dish that will have even the greatest meat lovers coming back for seconds.

  • 300g firm tofu, mashed
  • 1 onion, very finely chopped
  • 1 clove garlic, crushed
  • 1/4 cup almond meal
  • 2 slices GF bread, crumbed
  • 2 tablespoons GF flour
  • 1 tablespoons dried oregano
  • 1 tsp dried basil
  • 1/2 tsp chilli powder
  • 2 tablespoons tamari
  • oil spray, to grease
  1. Preheat oven to 200ºC. Combine all ingredients, except oil, in a bowl and mix well.
  2. Shape into 16 balls.
  3. Spray a non-stick baking dish with oil. Add tofu balls and bake in oven for 15 minutes, then turn over and bake for 15 more minutes.
  4. Toss meatballs in cooked spaghetti and tomato / ricotta sauce. Serve sprinkled with fresh basil and grated parmesan.

What about you? Do you have any sneaky ‘meat’ dishes that you secretly make without meat? Happy Baking 🙂