These meatballs are so simple to make especially because I actually didn’t make the meatballs! I used Peppercorn Extra Lean Beef Burgers . You could also use their meatballs but these burger patties are thick and can easily be shaped into the most delicious juicy meatballs that are the perfect size for oven baking.
For one of the recipes I did not brown at all and popped them straight into the oven, this is for the first recipe, the glazed meatball sub with Asian slaw and satay dressing. I did this because it allows the flavours of the glaze to soak into the meat a little better. I’m always afraid not browning before hand will mean they dry out in the oven but this didn’t happen at all with the Peppercorn Extra Lean Beef Burgers.
With less than 3% fat and made using lean Australian beef and fresh ingredients they’re a great quick and easy choice for a weeknight meal.
The three ways I’ve used them below are: in an Asian themed sub, baked in a super easy pasta sauce, and served over hummus with middle eastern spices and tahini. The first recipe is a meal in its own right and the other two are ideal served with a big green salad as a side.
All serve 4
1.Glazed Meatball Sub with Asian Slaw and Satay Dressing
This is incredible, filled with bright colours and zingy flavours, the glaze also helps form the base of the super yummy dressing that ties everything together.
Ingredients
1 x 500g pack Extra Lean Peppercorn Beef Burgers
1 Tbs soys sauce
1 Tbs mirin
2 tsp Chinese Cooking Wine
1/2 tsp maple syrup
2 Tbs peanut butter
Juice of 1 lime
2 cups shredded red cabbage
1 carrot, julienned or grated
1/3 cup spring onion, finely sliced
1 Tbs mayonnaise of choice
1/2 Vietnamese mint
2 medium baguettes (or 1 long or 4 small!)
Directions
Preheat oven to 180 degrees celsius and line a baking tray with parchment paper.
Shape the beef burgers into balls and place on the prepared tray. Bake for 20 minutes, removing at the 5 and 15 minute mark to glaze with the below glaze.
Make the glaze by mixing together the mirin, soy, cooking wine and maple syrup. Spoon 1/2 a tsp over each meatball at the 5 minute and then 15 minute marks.
Slowly mix the remaining glaze into the peanut butter, add 1/2 the lime juice and then enough water (1 tsp at a time) for it to be an easy drizzle consistency (usually about 2 tsps of water but it will depend on your peanut butter).
PLace the red cabbage in a bowl and add a pinch of salt and the remaining lime juice and toss to combine. When ready to serve toss with the carrots and spring onion.
Split open the baguettes and spread a little mayonnaise over the base of each. Top with the red cabbage mix and a few mint leaves. Remove the meatballs from the oven and place on top of the slaw, drizzle the satay dressing over and place the baguette ‘lid on’ You can cut up or serve whole if using smaller baguettes. Allow approx 1.5 meatballs per person. You can split the meatballs in half to make it easier to eat!
2. Middle Eastern Meatballs with Hummus
This is super simple and just as good scooped on to a plate with some flat bread and salad, as part of a mezze spread or piled into a pita.
Ingredients
1 x 500g pack Extra Lean Peppercorn Beef Burgers
1 Tbs extra virgin olive oil
1 tsp crushed coriander seeds
1 tsp ground cumin
1/2 tsp paprika
2 cups hummus (my recipe can be found here)
1 Tbs tahini
1/2 cup flat leaf parsley leaves
1 tomato, diced
Directions
Preheat oven to 180 degrees celsius and line a baking tray with parchment paper.
Place a heavy based medium fry pan on medium high heat. Once hot add the oil. place burgers into the pan and brown on each side. Transfer to the prepared tray.
Mix together the spices and sprinkle 1/2 over the meatballs, turn and sprinkle the remainder on the other side. Bake in the preheated oven for 15 minutes.
Spread the hummus over the base of a plate, drizzle with tahini and scatter parrsley and tomoato over the top. Serve with flat bread and grilled vegetables or salad.
3. Baked Meatballs in a Sundried Tomato Sugo
You can serve these meatballs over polenta, mashed potato or pasta as I’ve done here. Feel free to add mushrooms and spinach to the sauce or serve with a side salad or zucchini noodles. The sundried tomatoes add an intensity of flavour without having to cook the sauce for hours.
Ingredients
1 x 500g pack Extra Lean Peppercorn Beef Burgers
1 Tbs extra virgin olive oil
1/2 cup roughly chopped sundried tomato
2 cloves garlic
1/2 a red or brown onion finely chopped (optional)
2 cans whole peeled tomatoes
1 Tbs rosemary leaves
1 Tbs thyme leaves
Pasta, polenta or mash to serve
Basil and Parmesan to serve
Directions
Preheat oven to 180 degrees celsius.
Place a heavy based medium fry pan (oven safe) on medium high heat. Once hot add the oil. Place burgers into the pan and brown on each side. Transfer to a bowl.
Keep the pan on the heat and add the onion, sundried tomatoes and onion if using. Cook for 2 minutes or until the onion is softened and translucent. Add the cans of tomato and simmer for 5 minutes. Return the meatballs to the sauce then transfer to the oven and cook for 20 minutes.
Serve over pasta, polenta or mash with a side salad full of greens.
HH. x
This post was sponsored by Peppercorn, all opinions and words are my own.
