Senin, 27 Juni 2011

Sambal & Lemon Meatballs

pork-meatballs-sambal

I always find it very awkward to name a dish like this in English. In Sweden, the term is "pannbiff", and it's just not really translatable. It's not a meatball - it's flatter than that. It's not a patty, not really. A meatcake? Doesn't sound right. So for now, I'll stick with meatball. Which it's not.

But, whatever you call it, these are really good. You can use lamb mince instead of pork, that would also be awesome. A risotto is really yummy with these and I can't rave enough about buttered-and-creamed cabbage now that the cabbage is so young and green. Delicious! And super-simple, too - shred a bunch of cabbage and cook it in a large pan with a little butter, a little water, and at the end a little cream, salt and pepper.

Sambal & Lemon Meatballs

500 g pork mince
1 small yellow onion,finely chopped
2 garlic cloves, minced
1 lemon - the zest, plus half the juice
1 tsp sambal oelek (a very spicy chili paste)
1 tbsp mango chutney (I had a mango-habanero salsa)
salt

buttery-cabbage

Mix all the ingredents, and shape into flattened meatballs. Bake in the oven at 200°C for about 15 minutes, or until cooked through. (You can also pan-fry these in butter.) Serve with risotto and cabbage.

Recipe in Swedish:
Sambalbiffar med citron


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