Mexican Meatballs with Guacamole & Sour Cream

Ingredients
Meatballs
2 tablespoon olive oil
1 medium brown onion, chopped finely
2 clove garlic, crushed
1 teaspoon ground cumin
1 teaspoon coriander
½ teaspoon chilli powder
750g beef
2 cans crushed tomato’s
1 can mexican style beans
Sour cream to serve
Guacamole
1 large or 2 medium avocado
2 tablespoon sour cream
1 tomato seeded, chopped finely
1 small red onion, chopped finely
2 teaspoon lemon juice

Heat half the oil in large frying pan; cook onion, garlic and spices, stirring, until onions soften. Combine beef and onion mixture in medium bowl; using hands, role level tablespoons into balls. Heat remaining oil same pan; cook meat balls in batches until brown all over. Add can tomato’s and beans to the same pan; bring to the boil, reduce heat; simmer uncovered for about 5 min or until sauce thickens slightly. Return meatballs to pan; simmer, uncovered, for about 10 minutes or until meatballs are cooked through. Meanwhile to make the guacamole; mash the avocados with fork in medium bowl; stir in remaining ingredients. Serve meat balls topped with guacamole and sour cream.

Poffertjes

Ingredients
200 g flour
40 g butter or margarine
350 ml milk
8 g yeast
1 pinch of salt
Heat the milk until lukewarm. Mix the salt with the flour and make a well in the middle. Mix the yeast with a little lukewarm milk and pour this into the well, together with 2/3 of the rest of the milk. Stir to a thick, smooth batter. Add the rest of the lukewarm milk (keep stirring!). Cover the batter with a dampened cloth and leave in a warm place (for instance on a radiator) for 1 hour. Grease a special poffertjes pan with butter. Fill each of the ‘wells’ of the pan with some of the batter and fry on both sides until golden brown. Serve the poffertjes hot with butter and caster sugar. I enjoy them with icing sugar, golden syrup and whipped cream.

Italian Mint and Rosemary lamb Meatballs

Ingredients:
3 cans diced tomato’s
1 cup (250ml) beef stock
2 cloves garlic, crushed
1Kg lamb mince
2 tablespoons finely chopped mint leaves
1 tablespoon finely chopped rosemary leaves
2 tablespoons Dijon mustard
2 tablespoons feta, crumbled
2 tablespoons olive oil
¼ cup finely chopped oregano leaves

Process:
Place a sieve or colander over a large bowl and pass the can’s of tomato’s through the sieve/colander to make passata(tomato sauce). Add stock then place the bow to the side.Next place the garlic, mince, mint, rosemary, mustard, honey and feta in a bowl and mix well. Roll tablespoonfuls of the mixture into balls. Heat half the oil in a large pan at medium high heat, and then brown the meat balls in batches adding the reaming oil as needed. Reduce heat to medium return all the meatball to the pan with the sauce that you made earlier and simmer for 15 minutes, or until the meatballs are cooked all the way through. Add the oregano and cook for 1 minute more.
Service 5, and can be frozen for later.