Swedish meatballs

tastes like ikea's meatballs..have been ages since i had ikea's meatballs..the last time was almost 2 years ago when i was heavily pregnant with iyad...now i can make my own ikea's meatballs... yeay!

2 slices of white bread, crusts removed, torn
1/4 cup milk
1 onion, grated
500g mince beef
1/2 teaspoon allspice
1/4 teaspoon ground nutmeg
1 egg, lightly beaten
2 tbsp olive oil
2 tbsp plain flour
2 cups beef stock

1/4 cup thickened cream

• place bread in large bowl. add milk. stand for 5 min. 
• add onion, mince beef, egg, spices
• season with salt and pepper. mix to combine
• roll level tablespoons of mixture into balls. place on to a plate
• heat oil in a large frying pan over medium heat. cook meatballs, turning, for 4-5 min or until browned or cooked through. using a slotted spoon, transfer to plate
• add flour to pan. cook, stirring for 1 min or until bubbling.
• gradually stir in stock and cream. bring to boil
• return meatballs to pan. reduce heat to medium. simmer for 10 min or until meatballs are cooked through and sauce thickened
• serve with crusted bread or as in ikea - with fries and cranberry sauce

Italian meatballs

we love spaghetti and meatballs... i made them in advanced and store them in freezer, take them out to thaw then cook it... can't find the photo of the dish though...will put it up once i cook this dish again..

2 slices of white bread, crusts removed, torn
1/2 cup milk
1 onion, grated
500g mince beef
1/3 cup finely chopped basil leaves
1/3 cup chopped fresh parsley
1/3 cup finely grated parmesan cheese
1 egg, lightly beaten
2 tbsp olive oil
500g jar tomato pasta sauce
cooked pasta to serve

• place bread in large bowl. add milk. stand for 5 min. 
• add onion, mince beef, egg, basil, cheese and half of parsley
• season with salt and pepper. mix to combine
• roll level tablespoons of mixture into balls. place on to a plate
• heat oil in a large frying pan over medium heat. cook meatballs, turning, for 5-7 min or until browned or cooked through
• add pasta sauce. bring to boil. reduce heat to medium and let simmer for 2-3 min.
• sprinkle with remaining parsley. serve with pasta

beef stroganoff

simply delicious!

1 kg top sirloin beef - trimmed and cut into thin strips
salt and ground blackpepper to taste
3 tbsp olivw oil
2 tbsp butter
1 onion, chopped
5 fresh button mushroom, quartered/sliced
1/2 green capsicum, sliced
1/2 red capsicum, sliced
2 tbsp brown sauce powder mix with a cup of water
3 tbsp sour cream/yogurt

• sprinkle meat with salt and pepper and stir fry in a very hot pan with some olive oil until brown. remove and set aside
• melt butter in the same pan, saute the onion until translucent. add in mushroom, capsicum and continued continue sauteeing until slightly soft
• add in the diluted brown sauce and let simmer for 5 min. return the sauteed beef to the pan and simmer until heated through
• stir in sour cream and mix well.
• serve with pilaf rice

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potato meatballs

adapted from a recipe book -Potato....as this meatballs use potato, so it tastes like bergedel...but it is still nice...

225g potatoes, diced

225g ground beef/lamb

1 onion, chopped

1 tbsp fresh coriander, chopped (i used oregano)

1 celery, chopped

1 carrot, chopped (optional)

2 garlic, crushed

2 tbsp butter

1 tbsp vegetable oil

salt & pepper

• boil the diced potatoes until cooked through. drain well and transfer to a large mixing bowl, mash until smooth


• add ground beef, onion, coriander, celery, carrot and garlic. mix well


• bring the mixture together with your hands and roll it into small balls


• heat butter and oil ina pan. add the meatballs in batches and cook, turning frequently until browned all over

Asian style beef

in conjunction with the recent Aidiladha, we made a beef dish....nicely marinated and can be grilled or stir fry....they are equally delicious and juicy...my sister made the marinated beef by just adding what was in the kitchen...

1kg beef slice into 1 cm thick

ginger ] grated

garlic ] grated

red chillies } chopped

coriander leaves } chopped

sugar, salt and pepper according to taste

lemongrass, pounded

oil

• mix all ingredients together. leave for a few hours (the longer you keep, the tastier the beef)


• grill the beef slices or fry in pan


• once cooked, cut the beef into slices


• do not throw away the leftover beef juice. you can turn it into delicious gravy to eat together with the beef.

Moroccan Lamb

i tried this recipe that i found in a recipe book to be eaten with Nasi Arab...the Nasi Arab was made using a ready made herbs and spice given by my dear friend, Dahlia...the combination is perfect! thte lamb is a mixture of sweet and spicy and very easy to prepare....try it...!

750g lean lamb

1 tbsp oil

2 cups beef stock

2 onions, chopped

1/2 cup prunes, halves

1/2 cup dried apricots, halves

1 tsp ginger powder

1 tsp cinnamon powder

salt and blackpepper to taste

1/4 cup taosted slivered almonds for garnishing

• Trim meat, cut into 2cm cubes


• Heat oil. Cook meat for 2 minutes


• Ad stock, onion, prunes, apricots, ginger, cinnamon, pepper to pan


• Bring to boil


• Reduce heat, simmer, covered for 1 hour or until tender

** I add some potatoes and carrots to add colours to the meal...Lovely...!