Cheffing with Charlie: Venison Meatballs

OK, picture this. You’re on your own in the house. You’re hungry. The only ingredients you have on hand are a packet of meatballs and enough vegetables to sink the Spanish Armada. What do you do?

Well, first you ask yourself: why do I have nothing else in the cupboard? Once you’re done having a weird existential crisis, you can get on with dinner.

Venison Meatballs and Assorted Vegetables

I hope I’m not the only one who reads that as veggie-tables. (yes? no? maybe?)

You will need (serves 1):

3 venison meatballs (I guess you could substitute any meatball depending on what was actually in your fridge. Or even chopped up sausage, to be perfectly honest)
1 carrot
1/2 a sweet potato
4 mushrooms
A handful of frozen green beans
A dollop of frozen peas
A handful of spinach

Method

1. Peel and finely slice your carrot and sweet potato. Seriously, the finer this gets sliced the better for your cooking efficiency. At the same time, chuck the frozen veg in a microwaveable pot with some water and microwave for 4 minutes

2. Lob the carrot, sweet potato, and meatballs in a well oiled (the veg will soak up a lot of oil, so be generous. plus you can just drain it if you need to) saucepan. I say saucepan because then you can put a lid on it if you want to stop oil spitting, which is always a sensible thing to do. Set the timer for about 12 minutes. STIR THIS REGULARLY

3. Drain the now not-frozen veg, and set aside. Slice up your mushrooms and if you’re feeling a bit weird you can chop up the spinach too, but it’s completely unnecessary so maybe don’t bother

4. If the veg in the pan stop cooking, or start burning, throw some more oil in and stir it so everything’s nicely coated.

5. As the timer wends its way to 3 minutes, throw the mushrooms and previously-frozen vegetables into the pan. Poke the carrot to make sure it’s nicely tender. The carrot is the tricky one, but check the sweet potato too. They will be your limiting factor in terms of cooking time.

6. Once all the vegetables are cooked to your satisfaction, throw the spinach in and stir around a bit. Leave for a minute or so to wilt.

7. Hey presto, you’re done! You could drain everything to get rid of the oil with a sieve, if you feel so inclined. Otherwise, plate up and eat! (and hopefully enjoy)

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