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Ginger and Raisin Meatballs

With Astar and Slade

Ginger and Raisin Meatballs

Serves 4

This dish might sound a bit weird, but trust me it is delicious!

500 grams beef mince
1 large egg, at room temp
3/4 cup fresh breadcrumbs (or you can use dried)
1 tbsp flour
1 onion, finely chopped
2 cloves garlic, crushed
Finely chopped parsley
Salt and pepper to taste

2 1/2 cups water
2 beef stock cubes
1 tbsp brown sugar
1/4 cup raisins, chopped
2 tbsp lemon juice, plus a little lemon zest
1/2 cup crushed ginger nut biscuits

Salad and rice to serve garnished with chopped parsley.

Into a bowl combine mince, egg, breadcrumbs, flour, onion, garlic, parsley and salt and pepper.  Shape into 24 small balls.
Bring water to boil in a large pot.  Dissolve stock cubes, add sugar, raisins, lemon juice, zest and crushed biscuits.
Then add mince balls and simmer without lid for 10 minutes.
Gently turn mince balls and make sure they are all coated with sauce.
Cook a further 10 minutes.
Serve on rice accompanied by a green tossed salad.

(Broadcast 7 August 2012)