Back this week with not one, not two, but three food options for my woven blends foodies. What initially started off as a one option meal quickly spanned out into three and I couldn’t be more excited that I am able to share three dish options with you, using the same ingredients.
I mean, we see one outfit styled several ways. So why can’t one dish be be made into a number of things? Want to see three options for making ground beef? Continue scrolling 😉
My first option for making ground beef was meatballs as an appetiser. Balls so hard, that shit cray!!!! Like literally, these were one of the best meatballs I have ever made. They were too good not to share with my blog fam. What’s better than cheese stuffed meatballs? Absolutely nothing.
I was going to rub them in bbq sauce, but I didn’t because they were the same meatballs I used in my second option. They were super great as a plain appetiser. Want to go an extra mile with these balls? Dip them in some spicy or bbq sauce. Talk about delicious.
The second dish option was spaghetti and meatballs. I mean, who says no to some well cooked spaghetti and meatballs? Absolutely nothing.
So how did I make the meatballs?
1.22lb ground beef
1 pinch fresh thyme leaves
4 pich parsley leaves (chopped)
3 pinch all purpose seasoning
1 pinch black pepper
1/2 pinch curry
1 knorr cube
1 pinch salt
1 egg (whisked)
1ml soy sauce
Season the ground beef with all ingredients above. Divide ground beef in half (I used the other half for the next dish option). If you plan on making just meatballs, you do not have to split in half.
When you have split ground beef in half. Add in half of the whisked egg, breadcrumbs and soy sauce. Mix until everything is well incorporated.
Start moulding ground beef into balls. Use your thumb to create a whole in the middle, add in some mozzarella cheese and then close up the balls by pinching the opening back together and rolling it in your palms. Repeat until you have used up all the ground beef.
Roll each ball in some flour and dust off excess.
Heat a skillet with some olive oil and fry meatballs until they are golden brown or done through.
You can serve the meatballs on its own, as described above or go further and put them in your favourite tomato sauce for spaghetti and meatballs.
Continue to see recipe for my tomato sauce below.
Disclaimer: This is not authentic Italian. It is my take on spaghetti and meatballs.
The third group beef option was minced meat in white wine and mushroom sauce. I used the same tomato base that I used for my meat balls and just split it in half.
For the tomato sauce, I used
1 bell pepper
1tsp tomato paste
I blended this with some water in a food blender and seasoned with some salt.
For the minced meat in white wine and mushroom sauce, I added in some fresh white mushrooms and 2ml of white wine. I also added in some extra thyme (about a teaspoon) and some pepper to give it a kick.
I had the mushroom and minced meat sauce for breakfast the next day with some boiled potatoes. It can also be eaten with spaghetti or bread. It all depends on the individual and choice.
This recipe is not as structured as I would like it to be, because I shared ingredients to create three different meals. However, I hope it comes in handy in showing how separate meals can be born from the same ingredients. It also gives an idea of ratios and proportions of the ingredients used in the separate dishes.
Thank you for stopping by and do let me know if you try anything out.
Lots of love xoxo