Punchy Meatball Twist
Nigel Barden’s Punchy Meatball Twist
Find out how to enjoy meatballs in a real British way.
As a well known British favourite, pickled onions are usually enjoyed with fish and chips, a ploughman’s platter or even a pint of cider. But these little joys in a jar can be used for more than just the traditional.
Pickled onions are also a surprisingly versatile ingredient that can be used in salads, hotpots and even curries. To help us learn how we can incorporate these snacks into our own homemade dishes, Nigel Barden shares his top tips for those not so traditional pickled onion recipes.
Nigel Barden demonstrates how to make some great meatballs with a pickled onion twist which add a fantastic texture and that famous sweet tang. Watch our video to find out how to make your own perfect pickled onion meatballs.
Meatballs Recipe
Ingredients:
6 Garner’s Original Pickled Onions/160g
500g minced beef
75g wholemeal breadcrumbs
1 medium egg
Freshly milled pepper
A light pinch of salt
1 level tsp mixed herbs
Rapeseed oil for frying
Method:
Chop the pickled onions and place in a bowl with beef, breadcrumbs, egg and seasoning. Mix ingredients with a fork.
You can also lightly blitz with a food processor for a smoother mixture.
Using a pudding spoon, take spoonfuls of the mix and shape into neat balls. Place on a plate and chill until ready for use.
Heat oil in pan and brown the meatballs on all sides, keep the pan moving gently.
Once browned, reduce heat and continue cooking for approximately 10 minutes. Cut open one meatball to check they are thoroughly cooked through with no pink or use a thermometer probe. The internal temperature should exceed 75 C.
Serve up your meatballs with mashed potato, a sprinkling of chopped pickled onions for extra bite and a spoonful of fruit jelly.
We’re using cranberry but you can also use redcurrant or bramble.
As an alternative to meatballs you can also make burgers with the same mix.
Tagged in Recipes