Orange and watercress meatballs recipe

  • Serves 4
  • 10 mins to prepare and 16 mins to cook
  • 370 calories / serving
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Place the mince, chopped watercress, Worcestershire sauce, breadcrumbs, egg yolk and the zest from one of the oranges in a large bowl. Season generously with salt and pepper. Divide into 24 pieces and roll each into a neat ball.

Heat the oil in a large frying pan, when hot, add the meatballs and saute until golden brown all over. Add the onion and saute for 2 mins to soften, then add the soy, remaining zest and all the juice of the oranges along with 300ml water. Bring to the boil, cover and simmer for 4 mins.

Mix the cornflour to a smooth paste with cold water, add to the pan and cook until meatballs are cooked through, stirring until the mixture boils and thickens. Serve the meatballs with boiled rice and broccoli.

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  • Ingredients

  • 500g lean beef mince
  • 50g watercress, de-stalked and finely chopped
  • 40ml Worcestershire sauce
  • 50g fresh white breadcrumbs
  • 1 egg yolk
  • zest and juice 2 oranges
  • 2tbsp sunflower oil
  • 1 onion, finely chopped
  • 2tbsp soy sauce
  • 9g cornflour
  • salt
  • freshly ground black pepper
  • Energy 1540kj 370kcal 19%
  • Fat 20g 29%
  • Saturates 7g 35%
  • Sugars 9g 10%
  • Salt 1.7g 28%

of the reference intake
Carbohydrate 17.5g Protein 30.8g Fibre 1.3g


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