You know how it is, you make something all the time, then discover new dishes and forget to keep making the old ones. Every now and then I look through my old recipe collection and the family enjoys a “blast from the past”. This is so easy, as you don’t need to brown the meat, and you cook this in the microwave, so once it is done you can walk away and not have to hover around stirring and watching that the meatballs don’t stick to the pan as you would have to do if you were frying them. With these, I keep the basic recipe the same, but the cheese in the middle changes depending on what happens to be in the fridge. You just need to use a cheese that can be cubed and won’t melt completely – mozzarella is excellent, but you could also use a tasty cheese or even a haloumi. This is a good way to use leftover cooked rice, otherwise you will have to cook it before mixing the meatballs. I often plan to cook these the day after I cook rice, and cook extra, or you can freeze leftover cooked rice, and defrost it as you need it. Anything to make life easier!
The quantity serves four, with salad or vegetables to accompany.
500g minced beef (you could use the mince of your preference, but I prefer beef here)
1 & 1/2 cups cooked rice
1 onion, chopped finely
1 tbsp dried parsley (or 2 tbsp fresh, chopped)
1 tsp gluten free worcestershire sauce
1 beaten egg
120g cheese, cubed (try to cut it into 18 pieces)
Plain flour, just enough to roll the meaballs in
1 tin of condensed tomato soup
1/2 cup water or stock
Salt and pepper to season
Mix the mince, rice, onion, parsley, sauce and the egg. Put the flour on a plate. Using a tablespoon, I put one spoonful of mix in my hand, then a piece of cheese on the mix, then another spoonful of mix, then using both hands, squish the meatball as tight as you can. Then roll it around the plate of flour – it doesn’t have to be perfectly coated, just to pick up enough to thicken the soup a little as it cooks (the meat and onion will release a little moisture as they cook, so you need to counteract this). Put the meatball in a microwave safe dish and repeat with more mix – you should get about 18 meatballs. In a jug, mix the tomato soup, the stock or water, and some salt and pepper. Pour over the meatballs and cover. Cook on high for 20 minutes, then remove the cover and cook a further 10 minutes.