The grub of the Irish

IRISH MEAT BALLS

Delicious Irish meatballs sum up some of the best of Irish produce.

These are made from best Irish beef mince, flavoured with onion and garlic, cooked in a thick tomato sauce with potatoes and cabbage wedges, and finished with a drizzle of yogurt

Ingredients:
Serves 4

700g/1 1/2 lbs best Irish beef mince
1/2 medium onion, peeled and grated
2 cloves garlic, peeled and grated
1 tbsp fresh parsley, finely chopped
salt and freshly ground black pepper
2 tbsp oil
4 waxy potatoes, freshly boiled, in chunks
1 small Savoy cabbage, in wedges
4 tbsp thick plain yogurt
1 tbsp milk
extra fresh parsley, finely chopped for decoration

For the sauce:
2 tbsp oil
1/2 onion, peeled and finely chopped
1 clove garlic, peeled and crushed
200g can chopped tomatoes
1 tbsp tomato puree
300ml/1/2pt beef stock

Method:
Place mince in a bowl and add grated onion, garlic and parsley, and season with salt and freshly ground black pepper. Shape into marble-sized balls on a floured worktop. Heat 2 tbsp oil in a pan over high heat and add meatballs in batches, shaking pan to brown all over. Remove with a slotted spoon and drain on kitchen paper. Reserve.

For the sauce, heat remaining oil in the same pan and fry chopped onion and garlic over gentle heat to soften. Add tomatoes and tomato puree, and beef stock. Bring to bubbling, then turn down to simmer for 10 minutes to thicken slightly. Season.

Place potatoes and cabbage wedges in a clean pan and add meatballs. Pour over sauce. Check seasoning. Cover and cook on low heat for 20 minutes, or until cabbage is just tender. Transfer to a warmed serving dish. Mix yogurt smooth with milk. Drizzle this over and finish with a sprinkling of finely chopped parsley.

Back to the Irish menu