Steak Diane Meatballs
Amazingly fluffy meatballs containing hidden vegetables. (Sssh!) This Steak Diane Meatball recipe covers all the options.
Ingredients
Steak 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
Diane Sauce
- 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
Instructions
Meatballs
- 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
Diane Sauce
- 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.