Oriental Meatballs
From ‘And the Love is Free’ Print Book page 54
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This was one of my Mum’s more exotic dishes. Sometimes we’d have them on their own as finger food for a party and at other times they’d be teamed with some steamed rice and soy sauce as a main course.
Dipped in soy sauce and served with fried rice and some steamed Asian greens, it was almost like we were dining at Billy Kwong. Almost.
Serves 4
500g (lb) minced beef
1 onion, finely diced
1 small green capsicum (bell pepper), finely diced
1 packet (40g or 1 1/3oz) dried chicken noodle soup steamed or fried rice, to serve
soy sauce, to serve
Preheat oven to 200C (400F).
Combine beef, onion, and capsicum and soup in a medium bowl. Using a soup spoon and your clean hands shape into small balls about the size of a walnut.
Place in a baking dish so that the meatballs are not touching each other and bake for 25-30 minutes or until meatballs are browned and cooked through. Serve hot with rice & soy sauce passed separately.
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