Poaching is a great way to cook mini meatballs. These bite size meatballs are cooked in boiling water in just a few minutes, no more waiting, checking and worrying about burning! They are extremely tender and are quite lean too, since most of the fat will end up in the water. They can be frozen and come really handy for lunches, snacks and a quick family meal on any given day. Children are certainly not the only ones who adore them!
I normally cook a whole lot of these mini meatballs, leave them to cool, then divide them into several bags and freeze. At dinner time, I just take a bag out, chuck the frozen meatballs into a hot soup or a vegetable stew that is half way through cooking. By the end of the cooking, the meatballs are thawed, heated through and taste just as good as freshly made ones, if not better, lending their flavour to the dish and taking on extra tastes from the other ingredients.
For school lunches, we pack a small bag of frozen meatballs in the morning. By lunch time, they would have thawed in the bag and ready to be heated in the school microwave oven. Lots of protein and energy, just the right kind of lunch for growing children!
Use a premium quality beef mince. The meatballs will only be as good as the mince they are made of. Adding minced vegetables such as celery or carrot will give the meatballs extra flavour and texture, and is another way to eat more veges!
You don’t have to wait until you have shaped all the mince into meatballs before you start poaching them. Boil the water first, then drop them into water one by one as you’re making them. By the time you put in the last meatball, most meatballs in the pot are already cooked. You only need to wait for a minute for the last few to cook through.
Preparation:10 minutes Cooking 5-10 minutes
- 500g beef mince
- 1 egg, beaten
- 2 stalks of celery, finely chopped(optional)
- 1 tbsp soy sauce
- 1 tbsp grated ginger
- 1/4 tsp salt
In a large bowl, mix all ingredients except celery. Beat until the mix has a smooth and consistent texture. Add celery and mix well.Boil 2 liters of water in a medium to large pot. Wet you hands, take a small handful of meatball mix, slowly close your hand into a fist and squeeze a small amount of mince mix through between your thumb and index finger, forming a meatball, drop into the pot. Continue until finish.
When all the meatballs float to the top, turn off the heat and take them out of the liquid.