It’s St Patrick’s Day – so cook up a feast! Irish stew inspired meatballs with colcannon & champ

Simply #MeatballDeli-cious!

It’s St Patrick’s Day so why not celebrate with Irish stew inspired meatballs, colcannon & champ?!



To make the meatballs – mix together minced lamb + finely sliced spring onions + chopped parsley + S&P


Roll the meatballs in flour and fry until golden

Drain off any excess fat

Cover the meatballs with lamb stock and braise until tender

Add a sprig of thyme if you like

Add baby carrots 15 minutes before the end of cooking time


Prepare a batch of creamy mashed potatoes


Add cooked kale for the colcannon

Not forgetting the traditional ‘well’ of melting butter!


Add sliced spring onions for the champ


Once the sauce has reduced to a gravy consistency serve generous portions alongside the champ & colcannon, & sprinkle with fresh chopped parsley


A slice of buttered soda bread to accompany is a must, and a Guinness, if you’re in the mood!

May the luck of the Irish enfold you”!

For more meatball ideas visit:

Meatball Deli  |   |  For the love of meatballs!


Cypriot style meatballs | Keftedes – with tzatziki & pitta

Cypriot style meatballs | Keftedes – with tzatziki & pitta

Cypriot style meatballs - Keftedes

Mix together: free range/organic pork mince + grated potato (with water squeezed out) + finely sliced spring onions + finely chopped fresh mint + pinch dried mint + sea salt

Roll the mix into balls and refrigerate for 30 minutes

Cypriot style meatballs - Keftedes

Shallow fry in olive oil until cooked through and golden

Cypriot style meatballs - Keftedes

For pittas:

240ml warm water
2 teaspoons dry yeast
400g  flour ( 1/4 wholemeal + 3/4 plain white is a good mix)
Good  pinch or two of sea salt
Drop of honey
Glug of olive oil
Mix water + yeast + honey & leave to froth up for five minutes
Add to the flour and knead for 7- 10 minutes
Cover and leave in a warm place for 90 – 120 minutes or until doubled in size
When ready divide into 8 pieces & roll into 7″ – 8″ rounds
Place on pre-heated baking tray and cook @ 210C for around 3 minutes
The pitta will puff up and when fully ‘ballooned’ is ready

Cypriot style meatballs - Keftedes

Serve with the freshly made pitta bread + tzatziki

Works very well with chicken mince too

For more meatball ideas visit:

Meatball Deli  |   |  For the love of meatballs!

Spicy lamb parathas



Make a dough with chapati flour + ghee /oil + water


Fry  organic minced lamb in ghee/veg oil until golden

Add finely grated ginger + garlic + cayenne pepper + garam masala + cumin & fry for a few minutes

Add finely chopped tomato &  green chillies & fry for 5 minutes more

Add diced boiled potatoes + chopped coriander + salt


Divide dough into 8 portions  and form into balls

Roll it out into discs & put  a portion of the lamb mixture in the centre

Lift the edges of the dough to cover the filling completely and then give the gathered edges a  twist to seal the bundle

Flatten the bundle with your hand & roll it out again to form a large disc


Dry fry over a high heat & cook for a couple of minutes each side

Brush each side with ghee or oil and quickly flip the paratha over again


Chorizo – two ways


Patatas a la Riojana OLYMPUS DIGITAL CAMERA chorizo

Fry the chorizo whole or slice on the diagonalchorizo

Divide the fried chorizo in 2 portionschorizo

Fry the potatoes until golden + peppers + garlic +  fried chorizo + paprika + chilli

Tomatoes/onions/salt cod/pork can be added if you fancychorizo

Add water + salt + pepper

Cover and cook until the potatoes are tenderchorizo & water absorbed

Chorizo braised in red wine


Fry the  sliced chorizo in olive oil until golden & add some garlic & fry some more

Pour in the red wine + couple of bay leaves and braise until tender & wine reduced


Red pepper, potato & parsley frittata


In a non-stick pan fry sliced potatoes ( & onions if you like)  in olive oil. Cook over a  medium heat for 15 minutes

When they are beginning to soften throw in some sliced peppers and cook for a further 10 minutes

Stir in some chopped garlic and cook on a low-medium heat for 5 minutes

In a bowl whisk together some eggs and season with salt and pepper

Stir in chopped fresh parsley and chives

Add the cooked potato and red pepper to the bowl of beaten eggs and stir


Return to the frying pan and cook on a medium heat until the egg is 2/3 cooked

Then either finish cooking the frittata under a hot grill for a further 5 minutes

Or place a large plate on top of the frying plan and quickly turn the pan to invert the omelette – try doing this over the sink if you are an omelette making novice! Then slide it back into the frying pan and cook for around 5 minutes


For a super fast supper use any leftovers, including cooked potatoes – boiled or even roasted will do!


Spanish pork and beef meatballs with patatas panaderas

Pork and beef meatballs
 Dried chillies + garlic + shallots + green olives + paprika + tomatoes
 Minced pork & beef + garlic + parsley + salt & pepper
 Pan-fried in olive oil until golden
Tip: why not make a double batch for the freezer
Patatas panaderas
Potatoes + green peppers + sliced garlic (& onions if you like) + olive oil + white wine + salt & pepper
 Bake until cooked through & golden
Tip: good with the olive meatballs orwith pan-fried chorizo/red pepper/chilli paprika oil and/or a fried egg!

For more meatball ideas visit:

Meatball Deli  |   |  For the love of meatballs!