Closing off Winter Days
End of Winter
It’s the end of Winter, the last days of August and my leafy crops are ever so green, while tomatoes, chillies, peppers and so on are yenning for hotter days. The start and end of each season is a reminder that everything is temporary and seasonal.
Joy comes in the morning
Like how feelings and periods of sorrow, grief, happiness keeps changing based on what life presents to us and how well we handle the changes without losing hope.
Joy comes in the morning.
We welcome the beauty and warmth that Spring brings for us. Beautiful flowers have started to bloom, telling us joy and brightness are here. The vegetable garden is about to overflow with produce. Beaches will have more visitations. Parks and other nature reserves will be filled with people and children running around having fun. The Table Mountain will be easier and friendlier to climb.
For as long as I can remember, winter has always been my most favourite season for a number of reasons. However, as I’m growing wiser, wisdom tells me to love and appreciate all seasons, as they each have something to teach me. And I said ‘Yes’ to that advice.
I hope to experience Spring and Summer differently and more positively. I hope to bring you seasonal meals that I love and hope you love them too.
Take care and stay healthy.
Meatballs – no eggs
Ingredients
Meatballs
- 500 g Lean Minced Beef
- 1 Small Red onion finely chopped
- 4 Salad Spring Onions finely chopped
- 2 Cloves Garlic, finely chopped finely chopped
- 2 Tablespoons Carrot finely chopped
- Salt and Pepper
- Olive Oil see video
- 3 Tablespoons Panko Breadcrumbs
- Fresh Coriander finely chopped – see video
For Cooking
- 1/2 Medium Brown Onion
- 2 – 3 Cloves Garlic thinly sliced
- Ginger finely chopped – see video
- Olive Oil
- Salt and Pepper
- Butter
The Sauce
- 270 ml Water
- 45 g Tomato sauce
- 65 g BBQ Sauce
- 30 ml Soy sauce
- 45 g Hoisin Sauce
Instructions
- In a medium bowl, add the minced beef, salt, pepper, garlic, red and spring onions, coriander, carrot and panko breadcrumbs, drizzle with olive oil.
- Use your hands to mix all the ingredients together until evenly combined.
- Using a small ice cream scoop. scoop and shape the meatballs into about 22 meatballs.
- Preheat a large frying pan over medium-high heat.
- Add olive oil, swirl the oil to coat the surface of the pan. Add 6 to 8 of the meatballs into the pan.
- Sauté (to brown) the meatballs, turning every couple of minutes, until browned on all sides. Repeat the process with the remaining batches of meatballs.
- Transfer the browned meatballs onto a baking tray.
- In the same pan add olive oil and butter.
- Sauté chopped brown onion, sliced garlic and minced ginger.
- Cook for about 5 minutes, season with salt and pepper.
- Add sauce (water, tomato sauce, hoisin sauce and soy sauce). Stir and let it simmer for 5 minutes.
- Add browned meatballs, and cook for 10 minutes on medium-high heat and cook for another 10 minutes on low-medium heat or until they cooked through.
- Serve with rice.
Video
