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Categories:
egg nutmeg salt olive oil spray beef stock cornflour Philadelphia clove garlic brown sugar salt flat leaf parsley steamed vegetables rice
Viewed: 25 - Published at: 2 years agoIngredients
- 500g lean beef mince
- 1/2 cup seasoned stuffing mix
- 1 egg
- 1/4 teaspoon nutmeg
- salt and pepper, to taste
- olive oil spray
- 1 1/4 cups beef stock, blended with
- 1 teaspoon cornflour
- 100g PHILADELPHIA Light Spreadable Chive & Onion
- 1 clove garlic, crushed
- 1 teaspoon brown sugar
- salt and pepper, to taste
- 1 tablespoon chopped flat leaf parsley
- Steamed vegetables, to serve
- Steamed rice, to serve
Method
- Combine the mince, stuffing mix, egg and nutmeg, season with salt and pepper.
- Roll 1 tablespoonfuls of the mixture to form 24 meatballs.
- Spray a non stick frypan with oil and cook the meatballs over a medium heat for 8-10 minutes, until browned and cooked through.
- Whisk together the stock, cornflour, Philly, garlic and brown sugar until smooth.
- Pour the mixture over the meatballs and simmer for 10 minutes until the sauce is slightly thickened, season with salt and pepper, then stir through the chopped parsley.
- Spoon meatballs and sauce onto serving plates and serve with vegetables and rice.
- Serve immediately
