Fellow food bloggers are holding yet another “blogging event” called Novel Food which I couldn’t resist. I’m an avid reader and went into overdrive trying to think of all the fun things I could do.
In the end, I went with my first idea which is from my all time favourite author, Lily Brett. Lily Brett has made me howl with laughter and bawl my eyes out over several of her books. She’s inspiring and so real the way she tells us readers the most open and honest things about herself.
Its possibly not my favourite of all her books, but it’d be up there – “You’ve Gotta Have Balls”. Or should I say Bolls as Edek would say. This book is the story of her father moving the NYC and taking over her life to a certain extent. His new Polish girlfriend, who Lily finds difficult at times as she is only wearing her lingerie underneath her apron when Lily comes over makes the most amazing meatballs.
And so I go into the spirit of things, got down to my lingerie, put on the apron like Zofia and made meatballs. They were super easy to prepare and absolutely delicious.
100 grams coconut flakes
900 grams turkey/chicken mince
2 small onions, finely chopped
2 heaped tbs breadcrumbs
2 eggs, whisked
2 teaspoons hot curry powder (I used garam masala)
1 tsp ground cardamom
1½ tsp salt
½ tsp ground pepper
700ml of tomato passata (or 2 tins or crushed)
2 cloves of garlic
¼ tsp nutmeg
½ tsp cinnamon
1 tsp garam masala or curry powder
Preheat the oven to 190C
Using a food processor, pulse the coconut until ground.
Put the mince, coconut, onions, breadcrumbs, eggs, curry powder, cardamom, salt and pepper in a large bowl and mix thoroughly. It should be firm.
Form into balls and put on a well greased baking tray. Spray with oil (or brush) and bake for 20-30 minutes until golden brown.
In the mean time, heat a little olive oil in a saucepan and quickly fry off 2 garlic cloves. Add the tomatoes and the spices and bring to a simmer. Season.
When the balls are ready serve with the tomato over the top with toasted coconut.