| Crunchy Beef and Mango Meatballs Recipe |
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These beef meatballs are coated in crunchy cracked wheat and filled with
mango chutney. Children and adults love them because the crunchy coating goes so well with the soft mango centre. We serve them with a very simple tomato sauce that has added red peppers and green beans. |
KEY POINTS
| Preparation Time: | 30 mins | Cooking Time: | 30 minutes |
| How Difficult | Medium | Freeze? | No |
| Servings |
4 portions |
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INGREDIENTS
| Ingredients |
Imperial |
Metric |
| Lean minced beef | 1 lb | 450 g |
| Cracked wheat (Bulgar wheat) |
4 oz |
110 g |
| Mango chutney | 4 tablespoons | 4 tablespoons |
| Garlic clove | 1 | 1 |
| Egg | 1medium | 1 medium |
| Parsley | 1 handful | 1 handful |
| Vegetable oil | about 1 pint | about ½ litre |
| Sauce | ||
| Chopped tomatoes | 14 oz | 400 g |
| Onion | 1 medium | 1 medium |
| Garlic clove | 1 | 1 |
| Green beans | 4 oz | 125 g |
| Red pepper | 1 | 1 |
| Olive oil | 1 tablespoon | 1 tablespoon |
| Salt and pepper | To taste | To taste |
COOKING EQUIPMENT
1 medium frying pan
2 medium pans
PREPARATION
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Soak cracked wheat in cold water (at start of recipe) Finely chop both garlic cloves Peel and cop the onion Finely chop the parsley Chop the beans (see picture below) Remove pith and seeds from red pepper and slice (see picture below) |
Method
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First, place the cracked wheat in a bowl of cold water to soak. Add the olive oil then start frying the chopped onions in the frying pan on a low heat. Don't brown them, cook for about 15 minutes. At the same time, put the sliced green beans in a pan of just boiling water. |
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Put the minced beef, 1 chopped garlic clove and salt
and pepper in a bowl. Mix well with your hands. Put the mango chutney and chopped parsley (save a couple of sprigs for use as garnish later) in another bowl and mix well. |
| Make ping pong sized balls from the minced beef
mixture (about 15 balls).
For each meatball, flatten it gently in to about the size of a beef burger. Place a small teaspoon of the mango chutney mixture in the middle of the meat and draw up the sides of the meat to re-form a ping pong sized ball. |
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The onions and beans should be cooked now (about 15 minutes). Drain the beans of water, add the cooked onions, tomatoes, sliced red pepper, garlic and salt and pepper to taste. Cook the sauce mixture on a low heat whilst completing the rest of the recipe. |
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Drain the cracked wheat using a seive and force out some more of the
water from the wheat by pressing with a spoon. Break the egg into a ball and lightly mix it up with a fork. If you are cooking rice, start it off now. |
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Pour the vegetable oil into the frying pan and turn the heat up to
high. Dip each of the meatballs in the egg and then roll it in the cracked wheat to get a thick coating. Put the coated meatballs in the hot vegetable oil and cook for six minutes turning each minute. |
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Place the cooked meatballs on warm plates and pour the sauce next to
them on the plate.
Add the rice (if wanted) and garnish the meatballs with a few of sprigs of parsley. About three to four meatballs for each adult. |
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