Fruit-stuffed giant meatballs in crazy water

Fruit-stuffed giant meatballs in crazy water

By
From
Ben's Meat Bible
Serves
4
Photographer
Benito Martin

We made this dish for a Persian dinner special at Billykart Kitchen. The recipe is inspired by one of Greg Malouf’s – mine is slightly simpler and includes a delicious ‘crazy water’ sauce.

Ingredients

Quantity Ingredient
400ml Chicken stock
100g yellow split peas, soaked overnight and drained
1 teaspoon sea salt
450g minced beef
2 shallots, finely diced
2 eggs
1 tablespoon rice flour
450g minced beef
2 shallots, finely diced
2 eggs
1 tablespoon rice flour
60g dried apricot halves, diced
6 dried dates, halved, pitted and diced
2 tablespoons currants
2 tablespoons pistachios
2 tablespoons pine nuts
125g short-grain rice, soaked overnight and drained
cooked couscous, to serve
mint and flat-leaf parsley, chopped, to garnish

Crazy water

Quantity Ingredient
675g tomatoes
900ml cold water
3 large garlic cloves, chopped
2 tablespoons finely chopped flat-leaf parsley
1/2 small fresh red chilli
or 1/2 teaspoon dried chilli flakes
3 tablespoons extra-virgin olive oil

Method

  1. Prepare the meatballs. In a medium-sized saucepan, bring the stock to the boil. Add the split peas, return to the boil, then lower the heat. Cover and simmer for 20–30 minutes, or until the stock has been completely absorbed. Season with the salt, transfer to a large bowl, then leave to cool completely.
  2. In a separate large bowl, combine the beef with the shallots, eggs, rice flour, dried fruit and nuts. Take a handful of the mixture and throw it against the inside of the bowl in a slapping motion. Continue to grab handfuls of the mixture, slapping it repeatedly. This will help the meatballs hold together. Add the drained rice and split peas and use your hands to combine and slap the mixture again. Repeat this action for about 5 minutes, until the mixture becomes firm and compact (about 20 slaps should do it).
  3. Next, make the ‘crazy water’ to poach the meatballs in. Place the tomatoes in a large saucepan of boiling water for 1 minute. Drain and rinse under cold water and allow to cool. Remove and discard the skins, scoop out and discard the seeds, then dice the flesh. Return the tomatoes to the saucepan, along with the remaining ingredients for the crazy water, and bring to the boil. Simmer over medium heat for 15–20 minutes to reduce the liquid by about half.
  4. Divide the meatball mixture into 8 equal portions. Using wet hands, roll each portion into a smooth round ball about the size of a tennis ball. Drop the meatballs into the bubbling crazy water, then cover and simmer for 1 hour, turning occasionally to ensure the meatballs cook evenly.
  5. Serve the meatballs and broth with some couscous on the side. Sprinkle over some fresh mint and parsley to finish.
Tags:
Ben
O'Donoghue
meat
bbq
carnivore
barbecue
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