These well-priced dishes were easy to handle and so delicious we were eating leftovers for days –without straining at all.
Tender meatballs in a bright, velvety pan sauce made with fresh lemon and chilli.
Ingredients
For the Meatballs:
500g (1 lb) ground chicken, turkey, or beef
1/2 cup breadcrumbs or panko
1 large egg
1 small onion, finely grated or chopped
2 cloves garlic, minced
1/4 cup fresh parsley, chopped
1/2 tsp salt and black pepper
For the Creamy Lemon Chilli Sauce:
2 tbsp butter
2 cloves garlic, minced
1 red chilli, finely sliced (or 1/2 tsp red chilli flakes, adjusted to taste)
1 tbsp all-purpose flour
1 cup low-sodium chicken broth
1/2 cup heavy cream (or whipping cream)
Juice and zest of 1 large lemon Salt and pepper to taste
Instructions
Mix the Meatballs:
In a large bowl, combine the ground meat, breadcrumbs, egg, onion, garlic, parsley, salt, and pepper.
Mix gently with your hands or mix by cutting with a spoon until just combined. Roll the mixture into small, even-sized meatballs (about 12 to 15 balls).
Brown the Meatballs:
Melt 1 tablespoon of butter in a large skillet over medium-high heat.
Add the meatballs and sear until golden brown on all sides (about 4–5 minutes). They do not need to be fully cooked through yet. Remove them from the pan and set aside.
Build the Sauce Base:
In the same skillet, melt the remaining butter over medium-low heat.
Add the minced garlic and sliced chilli (or chilli flakes).Cook for 1 minute until fragrant.
Thicken:
Sprinkle the flour into the pan and whisk continuously for 1–2 minutes to cook out the raw flour taste.
Add Liquids:
Slowly pour in the chicken broth and heavy cream while whisking so no lumps form. Stir in the fresh lemon juice and lemon zest. Bring the sauce to a gentle simmer.
Simmer Together:
Return the meatballs and any resting juices back into the skillet.Turn the heat to low, cover partially, and let simmer for 10-15 minutes until the meatballs are cooked through and the sauce coats the back of a spoon.
Serve:
Taste the sauce, adjust seasoning with extra salt, pepper,or lemon juice if needed, and garnish with fresh parsleyand extra chilli slices
Easy Coconut Flan with Coconut Crust
This smooth and creamy coconut flan recipe is an easy elevated twist on classic Flan de Coco.
With layers of caramel, velvety custard, and a bottom toasted coconut crust finish. Just simple ingredients and a quick way of creating this naturally gluten-free dessert idea.
Ingredients:
150 g (¾ cup) granulated sugar
4 large eggs
2 egg yolks
400g can coconut milk full fat (not coconut cream)
1 can of sweetened condensed milk
1/4 tsp salt
95g shredded or dessicated coconut (shredded gives a better crust bottom and dessicated mixes through the custard)
Instructions:
- Preheat the oven to 180C. Take out a 8inch or 20cm cake pan or flan mould. Do not grease or line the pan.
- Toast the coconut by spreading it over a baking sheet and baking for 10min. Stir every 5min and keep an eye on it as we do not want it to get too dark brown.
- Make the caramel by placing the sugar in a medium, heavy bottomed pan over medium heat.
Do not stir! After it starts to melt lower the heat and intermittently tilt and swirl the pan.
Continue until the mixture turns very dark browN. Take off the heat and pour the hot caramel into the flan pan. Tilt the pan so that the caramel covers the base.
Set aside to cool. The caramel will harden.
- In a large bowl whisk together the eggs, coconut milk, sweetened condensed milk until as smooth as possible.
- Whisk in the toasted coconut (cooled).
- Place the flan pan into another larger pan and fill the larger pan with boiling water half way up the sides of the flan pan.(bain-marie)
- Bake for one hour to one hour twenty or until the edges are set and the middle has a jiggle like jelly. You can test with a knife – it should come out clean.
- Cool and then transfer to the fridge for 4-8 hours.
- The caramel will soak into the flan so only unmould just before serving. Loosen the edges by running a knife or spatula around the pan edge – carefully not to break up the flan.
Place the pan into a tray of boiling water (be careful not to get water into the flan pan).
- Invert a plate over the flan – hold tightly – and quickly tip over. Careful as the caramel will run. If the flan does not release – reverse the process and place in boiling water again.
- Serve – a sprinkling of coconut looks good.
- We served it with some Greek yogurt.
Lasts 3-4 days in a sealed container in the fridge. Note that the caramel will get fully absorbed into the flan.
Tastes great at room temperature or cold.