Amazingly fluffy meatballs containing hidden vegetables. (Sssh!) This Steak Diane Meatball recipe covers all the options. It’s easy, cheap, and a little bit fancy all at the same time.
What are Steak Diane Meatballs?
Steak Diane is an all time favourite. It usually has steak coated in a delicious lightly creamy sauce that is made with Dijon mustard, Worcestershire sauce, and sometimes brandy or cognac and mushrooms like this one.
You may be quite surprised to learn that despite the very grown up ingredients this dish is very popular with children.
Why are these meatballs SOOOOO light and why are they healthy?
Now, the hidden vegetables in these light and fluffy meatballs will have you patting yourself on the back when vegetable avoiders eat them. The recipe is based on Adam Liaw’s Lionhead meatballs which contain both zucchini and tofu. The tofu in the meatballs makes them light and almost fluffy while it helps to soak up flavours from the sauce. The zucchinis add both moisture and a secret hit of vegetable goodness.
How easy is this recipe for Steak Diane Meatballs?
This recipe for meatballs is quite unusual. The grated zucchini and tofu add lots of delicious fluffy moisture and hidden goodness.
This is what you will need to make the best meatballs:
- beef mince
- salt and pepper
- olive oil
- panko crumbs
- Dice the onion, garlic and grate the zucchini
- Add oil to a hot frypan and add onion and zucchini
- Saute the vegetables until soft and the water has been evaporated
- Crumble the tofu and squeeze out any extra water.
- Mix the cooled zucchini mix, tofu, egg, parsley and beef mince together. If the mix is wet add 1/2 cup panko crumbs.
- Roll the mince into equal sized balls (approximately 30)
- Fry the meatballs in batches until browned. The meatballs do not need to be cooked through
- Put the meatballs onto a plate or tray and set aside until needed.
Steak Diane Sauce ingredients
- olive oil
- beef stock
- Dijon mustard
- Worcestershire sauce
- tomato paste (optional)
- brandy (optional)
- sliced mushrooms (optional but very good!)
- Saute the sliced onion, and garlic in olive oil, and butter until starting to soften.
- Add the mushrooms and cook stirring frequently until wilted.
- Next add the Dijon mustard, beef stock, cream, and Worcestershire sauce. Add brandy if using and tomato paste. stir together well.
- Folled by the meatballs and the juice back into the pan and simmer with the lid on for 5 minutes. Take the lid off and cook a further 10 minutes. Remove the meatballs from the pan and simmer the sauce to reduce by a 1/4
So this great recipe appears to have quite a few ingredients but these meatballs are quick to cook.
What should I serve the Steak Diane meatballs with?
These meatballs are great with
- Mash potato. This is the most delicious!
- Zucchini noodles
- Cauliflower rice
Can I make meatballs with any other mince meat?
Yes you can!
Use this recipe to make meatballs with
- pork and veal mince (use the same recipe as above)
- chicken mince and follow this recipe for the meatballs
Do you love economical meatball recipes? Try these:
Lamb and feta meatballs with lemon rice
Steak Diane Meatballs
- 500 gm beef mince
- 150 gm onion, chopped 1 small
- 2 cloves garlic, crushed
- 300 gm zucchini 2 medium
- 1 whole egg
- 150 gm tofu, firm or hard
- 40 gm panko crumbs 1/2 cup
- 1 tsp salt
- 40 ml olive oil 2 Tablsp
- 100 gm onion, thinly sliced 1 small
- 2 cloves garlic
- 25 gm butter 1- 2 Tabsp
- 20 ml olive oil 1 Tabsp
- 150 ml cream
- 150 ml beef stock fresh or stock cube
- 200 gm mushrooms, sliced
- 40 ml worstershire sauce 2 Tabsp
- 40 ml brandy, optional 2 Tabsp
- 40 gm Dijon mustard 2 tabsp
- 1 Tbsp tomato paste
- 1 Tbsp thyme, chopped optional
- Cut the onion into fine dice (brunoise). Crush the garlic and wash and grate the zucchini. Heat a fryingpan and add the olive oil. Add the onion and toss for a minute until the onion is hot and sizzling. Then add the garlic, mix through and cook until fragrant. Add the zucchini and cook stirring continuously until the zucchini is starting to colour and is no longer wet.
- Put the zucchini mixture into a bowl and let it cool. Meanwhile, crumble the tofu and squeeze out the water. Drain on paper.
- Mix the cooled zucchini mix, tofu, egg, salt and beef mince. Combine well and add panko crumbs to make the mixture firmer. Roll into neat balls, smaller than a golf ball. You should get around 26 to 30.
- Add 2 tablespoons of oil to a heated frying pan and add the beef balls a batch at a time. Leave to brown well before turning. Once they are browned on all sides remove from the pan and put into a bowl. The meatballs DO NOT need to be cooked through. Continue until all of the meatballs are done
- Wipe out the frypan. Then reheat and add oil and butter. Melt together and add sliced onion, garlic, and thyme and cook until softened. Add the sliced mushrooms and cook until wilted. Add the stock, cream, and brandy (if using) plus the Worshestershire sauce.
- ++++ Depending on the kind of stock you are using- (some stocks are very salty) you can add additional flavourings. Tomato paste adds extra flavour and colour.
- Stir the sauce well. Add salt and pepper to taste. Add the meatballs plus the juices and chopped parsley. Stir gently, put the lid on and simmer for 5 minutes. Take the lid off and cook a further 10 minutes. Remove the meatballs from the sauce and reduce the sauce.
- Serve the meatballs with mashed potato, rice or quinoa.