Appearances can be deceiving

is the thought that struck me as I was preparing todays dinner, spicy meatballs with cream sauce, rice and a side salad. Basically, frying the meatballs nicely golden they look pretty much as you'd expect, but once they're covered by the cream they lose their golden and highly appetising appearance. When it comes to taste though there are few things that can beat them.


















(click pic for large size)

2 packages (800 g) minced beef
1 teaspoon salt
1 dl milk
2 tablespoons starch (potato or corn etc)
1 heaped teaspoon baharat
1 egg
Oil/margarine for frying
3 - 4 dl cooking cream (or whichever type you prefer)

You can do this by hand if you want - I prefer the Major's help. Mix beef and salt well, then add milk, starch, baharat and egg. Mix well.

Next you need to get a frying pan ready and also a heavy bottomed casserole. Frying pan should be on max heat, dont forget to add the oil/margarine to it and add the cream to the casserole and keep the casserole on low heat.

Once the frying pan is hot, get a tablespoon and drop spoonfuls of the meat mix into the pan. Meatballs should not be cooked through, they should only be fried until they are nicely golden on both sides. As soon as they are golden on the outside, transfer them to the waiting casserole (to which you should already have added the cream). When all meatballs are in the casserole cover with tightfitting lid and leave for 10 mins to cook through (still on low heat).

Serve with rice and any salad. Shown on pic is plain basmati, salad is just tomatoes, cucumbers and koriander (cilantro), dressed with limejuice, oil, salt and black pepper.

Enjoy