**The Secret to Perfect Meatballs: A Game-Changing Recipe**

When it comes to meatballs, there's one thing that sets them apart from the rest: texture. A good meatball is all about finding that perfect balance between softness and richness. In this article, we'll explore the secrets behind making the fluffiest, most flavorful meatballs you've ever tasted – and they freeze so well!

**The Power of Coconut Milk**

The key to our recipe lies in cooking the meatballs in coconut milk. This may sound unusual, but trust us, it gives a really nice new dimension to traditional meatballs. The coconut milk adds a rich, creamy texture that's both fragrant and light. But don't just take our word for it – let's dive into the details of what makes this recipe so special.

**Chopping the Onion Just Right**

First things first, we need to chop those onions finely. It's not about making them perfect; it's about getting that fine texture just right. We want the meatballs to be nice and soft on the inside, but still retain a bit of firmness. So, take your onion and slice it down into really thin pieces – you can do this by chopping it at an angle or slicing it up with a mandoline.

**Balancing the Flavors**

Now that we've got our onions chopped, let's talk about the secret to making meatballs that are truly unbeatable. It all comes down to balancing the flavors. You want the right amount of salt and pepper to bring out the natural taste of the meat, but you also need to add in some seasonings that will make your mouth water. In this recipe, we're using a blend of garlic, chili flakes, and spices to give our meatballs a really nice kick.

**Mixing it All Together**

Now it's time to mix all these flavors together with the rest of the ingredients – including the beef, breadcrumbs, milk, and egg. Don't overmix; you want to just combine everything until it comes together in a cohesive mixture. The key is to get that right balance between softness and texture. You don't want your meatballs too dense or heavy, but you also need them to hold their shape when cooked.

**Cooking the Meatballs**

With our mixture ready, let's talk about cooking our meatballs. This is where the magic happens! Cook those onions and garlic in a hot pan until they're softened and fragrant, then add in your meatball mixture. Don't overcook them; you want to get that nice sear on the outside while keeping the inside soft and juicy.

**The Secret Ingredient: Coconut Milk**

Now it's time to talk about the real star of this show: coconut milk. We're going to add a generous amount of oil to our pan, followed by some cardamom seeds, dried chilies, lemongrass, and fresh ginger. This is where things get really interesting – the combination of these spices will give your meatballs a depth of flavor that's hard to believe.

**Simmering in Coconut Milk**

Once we've added our coconut milk, it's time to let those meatballs simmer in the flavorful liquid. We're going to bring our broth up to a boil and then reduce the heat to let everything meld together. This is where you get to enjoy the full flavor of your meatballs – soft, juicy on the inside and fragrant, creamy on the outside.

**The Finishing Touches**

Finally, it's time to finish off our dish with some fresh lime zest and juice. The acidity of the lime will cut through all that richness of the coconut milk, leaving you feeling refreshed and invigorated. And let's not forget – these meatballs freeze beautifully! Double the recipe and spend a bit more time making extra meatballs so you can enjoy them whenever you want.

**The Verdict**

Our secret to perfect meatballs is simple: it all comes down to balance, texture, and flavor. By using coconut milk and adding in some clever spices, we've created a dish that's both familiar and excitingly new. Whether you're serving these at a dinner party or enjoying them as a quick meal, your guests will be begging for more. So go ahead – give this recipe a try and taste the magic for yourself!

"WEBVTTKind: captionsLanguage: enand this is one of my favorites a comforting smoky bacon sweet corn and potato soup thrifty for me is about ingredients that are in the cupboard smoky bacon onions potatoes sweet corn it's amazing how cheap the ingredients are they go into this get your bacon and just cut into nice chunks i want these nice bite-sized pieces smoky chunky and just absolutely delicious it's almost like an american corn chowder potatoes give it starch thickness sweet corn gives it that glossy delicious flavor a couple of baileys they're always hanging around if they're not in your cupboard they're on someone's drive so ask to borrow them they are so powerful and it goes brilliantly well with the onions and the bacon bay leaves in a couple of potatoes it's incredible how far you can stretch something out especially when you bulk it with potatoes slice them and dice them nice and chunky soups are a fantastic way to use up leftover veg or meat that might otherwise go to waste and if you make it in bulk freeze it in individual portions and save on lunches throughout the week so you can see already how hearty and robust the soup is it's a delicious combination onions bacon potatoes and now some fresh leeks open up the leak into four give that a nice wash licks often have soil left in their tops so it's important to clean them thoroughly start sweating that down we haven't even got a corn in there yet and already it's looking and smelling incredible add salt but remember you've got bacon in there which is salty so proceed with caution really important to sweat those potatoes off i love getting that flavor from the smoky bacon in with the potatoes now once the leek is sweated off creamed corn a popular side dish in the states creamed corn is made from fresh frozen or even tinned corn cooked with onion butter and cream and can be bought ready made that starts to give the foundation the soup the creamed corn add the sweet corn then your stock don't flood the soup just bring the stock to underneath the ingredients you can always add very difficult to take away homemade chicken stock is so cheap to make just boil up your roast chicken bones with a few fresh veg and freeze in batches for when you need it lighten the load with a touch of milk that gives a really nice bright color now bring that up to the ball turn it down and let it simmer for 12 to 15 minutes as it cooks slowly the starch thickens the soup the bacon renders and that leek onion starts to puree and the corn just shines okay next we're gonna make the american cheese biscuits in the uk they're known as scones but in america they're called biscuits first put plain flour into a sieve add baking powder and sift both into a bowl next add some salt pepper and grated mature cheddar cheese mix the dry ingredients then make it well in the center pour in double cream and gently combine with a wooden spoon turn your dough out onto a floured surface and knead for a few seconds only if you overwork it your cheese biscuits won't rise roll out your dough to about two centimeter thick and cut into four centimeter round biscuits place well apart on a lined baking sheet and leave to rest on the tray for about 10 minutes then brush the top of each biscuit with melted butter and bake for about 30 minutes at 160 degrees c in a preheated oven when your cheese biscuits are well risen and a beautiful golden brown remove deliciously moorish served hot or cold time to dole out my thrifty lunch i always like to leave a soup to stand or rest it looks richer it gets rid of all the stock i like to have two thirds ingredient one-third of the stock so it looks like a nice delicious chunky soup into the bowl beautiful tin sweet corn a leek potato and some streaky bacon but it doesn't look like it's just come out of a store cupboard that is proper hearty food served with my american style cheese biscuits this thrifty lunch may have been made on a shoestring but without an ounce of compromise on freshness and flavor noodle soup with poached egg and spring onions add miso paste to boiling water japanese misu has a wonderful deep savoury richness and is brilliant in soups grating fresh ginger add dry shiitake mushrooms that have been soaked in water season with soy sauce crack an egg add it to the broth and poach for two to three minutes add thinly sliced portobello mushrooms to a serving bowl put in fresh medium egg noodles which will heat through in the hot meso broth add spinach then simply spoon the broth into your bowl top with the egg and fresh chopped spring onions so simple so good and so delicious ready in 10 minutes super fast noodle soup with poached egg and spring onions my recipe for meatballs is so versatile it can be used to make a dozen amazing dishes one of my favorites is meatballs in fragrant coconut broth having a freezer of home-cooked delicious food ready to go can be a real life saver it means you never have to compromise on flavor these meatballs are delicious but more importantly they freeze so well first off get your pan on and start sweating off your onions and your garlic this recipe involves making the meatballs a classic way but the exciting part is actually cook them in coconut milk and it gives a really nice new dimension to a sort of soft rich sumptuous meatball chop the onion nice and finely keeping those slices very close together closer the slices the finer the onions pat it back down at an angle slice down and just chop i want the onions nice and fine because i want some finesse to these meatballs the secret of a really good meatball is the texture getting that balance right between the minced beef the breadcrumbs the milk and the seasoning a couple cloves of garlic slice the garlic really nice and thinly nice pan nice and hot a tablespoon of olive oil quite generous with the olive oil onions and garlic in we'll touch the salt and pepper with your mince open it up a little bit and sort of pat it out salt and pepper for me a good meatball is all about the the softness the texture of that rich beef and the way it sort of melts in your mouth you can color it on the outside but you want it nice and soft and sort of rich in the center mix that in beautifully and then paste it back out again i've got some really nice dried chili flakes i'm gonna season the onions with the chili flakes chili flakes in cook that out for two minutes i'm gonna add some milk take your bread crumbs make a little well three four tablespoons of milk that makes a sort of nice slightly doughy texture but it lightens the texture of the meatball place that in add your onions your garlic and your chilli in there as well nice put your hands in there and start mixing them if you've got the right amount of milk and breadcrumbs doesn't mean binding with an egg don't make them too small the problem with making them too small is the fact that they dry out quickly just the size of a golf ball a little bit bigger nice really nice tight squeeze that stops it from breaking up it always pays to double the recipe and spend a bit more time making extra meatballs so you can freeze a batch ready for another time give the pan a little wipe out don't wash out that pan we've got that flavour from the onions and the garlic at the bottom get that pan nice and hot a touch of olive oil in there place them at the top of your pan nice and gently sit them in the oil get a pallet knife and go underneath them and just sort of tilt the pan and let the pan cook the back of the meatball we're going to add some heat coanda seeds slightly spicy and peppery just to give a really nice flavor to the coconut milk in next some cardamom seeds three or four onto the board knife on in a little touch of turmeric into the center of the pan that's going to give it a really nice spicy flavor a little pinch of cinnamon all the time you're doing this those meatballs are just getting tastier and tastier a couple of dried chilies let them infuse in that oil and then some lemongrass just take the back of your knife and sort of beat it down that starts to release all that lovely sort of fragrance like someone's just let off the most amazing fragrant air freshener in the lemongrass and finally some fresh ginger just peel and slice nice and thinly time now to turn them over and let the other half a wonderful flavor chicken stock in bring the stock up to the boil turn the gas up and then add the coconut milk i want the coconut milk just sitting underneath the top of the meatball coconut milk in and that sort of gives it that creamy richness but it's not heavy it's a fragrant light richness before we start simmering check the seasoning that nice soft texture of the meatball but that fragrance light richness of the coconut broth just gonna cook those meatballs perfectly bring the broth up to the boil then simmer gently for eight to ten minutes touch them with your finger this should be slightly pliable but slightly springy gas off i'm going to finish it off with something light and fresh zest of lime but i want the zest on top of the meatball so cut through that richness and then finally squeeze the fresh lime and that just gives it that nice zesty amazing taste stir in the juice mmm i've got that kick and that vibrant taste now the exciting part when you come to serve it be generous with that coconut broth tilt the pan get a good couple of ladles of the broth in meatballs and that is a very delicious way of eating a old-fashioned meatball and bringing it into the 21st century and they're just as good cooked from frozen as well youand this is one of my favorites a comforting smoky bacon sweet corn and potato soup thrifty for me is about ingredients that are in the cupboard smoky bacon onions potatoes sweet corn it's amazing how cheap the ingredients are they go into this get your bacon and just cut into nice chunks i want these nice bite-sized pieces smoky chunky and just absolutely delicious it's almost like an american corn chowder potatoes give it starch thickness sweet corn gives it that glossy delicious flavor a couple of baileys they're always hanging around if they're not in your cupboard they're on someone's drive so ask to borrow them they are so powerful and it goes brilliantly well with the onions and the bacon bay leaves in a couple of potatoes it's incredible how far you can stretch something out especially when you bulk it with potatoes slice them and dice them nice and chunky soups are a fantastic way to use up leftover veg or meat that might otherwise go to waste and if you make it in bulk freeze it in individual portions and save on lunches throughout the week so you can see already how hearty and robust the soup is it's a delicious combination onions bacon potatoes and now some fresh leeks open up the leak into four give that a nice wash licks often have soil left in their tops so it's important to clean them thoroughly start sweating that down we haven't even got a corn in there yet and already it's looking and smelling incredible add salt but remember you've got bacon in there which is salty so proceed with caution really important to sweat those potatoes off i love getting that flavor from the smoky bacon in with the potatoes now once the leek is sweated off creamed corn a popular side dish in the states creamed corn is made from fresh frozen or even tinned corn cooked with onion butter and cream and can be bought ready made that starts to give the foundation the soup the creamed corn add the sweet corn then your stock don't flood the soup just bring the stock to underneath the ingredients you can always add very difficult to take away homemade chicken stock is so cheap to make just boil up your roast chicken bones with a few fresh veg and freeze in batches for when you need it lighten the load with a touch of milk that gives a really nice bright color now bring that up to the ball turn it down and let it simmer for 12 to 15 minutes as it cooks slowly the starch thickens the soup the bacon renders and that leek onion starts to puree and the corn just shines okay next we're gonna make the american cheese biscuits in the uk they're known as scones but in america they're called biscuits first put plain flour into a sieve add baking powder and sift both into a bowl next add some salt pepper and grated mature cheddar cheese mix the dry ingredients then make it well in the center pour in double cream and gently combine with a wooden spoon turn your dough out onto a floured surface and knead for a few seconds only if you overwork it your cheese biscuits won't rise roll out your dough to about two centimeter thick and cut into four centimeter round biscuits place well apart on a lined baking sheet and leave to rest on the tray for about 10 minutes then brush the top of each biscuit with melted butter and bake for about 30 minutes at 160 degrees c in a preheated oven when your cheese biscuits are well risen and a beautiful golden brown remove deliciously moorish served hot or cold time to dole out my thrifty lunch i always like to leave a soup to stand or rest it looks richer it gets rid of all the stock i like to have two thirds ingredient one-third of the stock so it looks like a nice delicious chunky soup into the bowl beautiful tin sweet corn a leek potato and some streaky bacon but it doesn't look like it's just come out of a store cupboard that is proper hearty food served with my american style cheese biscuits this thrifty lunch may have been made on a shoestring but without an ounce of compromise on freshness and flavor noodle soup with poached egg and spring onions add miso paste to boiling water japanese misu has a wonderful deep savoury richness and is brilliant in soups grating fresh ginger add dry shiitake mushrooms that have been soaked in water season with soy sauce crack an egg add it to the broth and poach for two to three minutes add thinly sliced portobello mushrooms to a serving bowl put in fresh medium egg noodles which will heat through in the hot meso broth add spinach then simply spoon the broth into your bowl top with the egg and fresh chopped spring onions so simple so good and so delicious ready in 10 minutes super fast noodle soup with poached egg and spring onions my recipe for meatballs is so versatile it can be used to make a dozen amazing dishes one of my favorites is meatballs in fragrant coconut broth having a freezer of home-cooked delicious food ready to go can be a real life saver it means you never have to compromise on flavor these meatballs are delicious but more importantly they freeze so well first off get your pan on and start sweating off your onions and your garlic this recipe involves making the meatballs a classic way but the exciting part is actually cook them in coconut milk and it gives a really nice new dimension to a sort of soft rich sumptuous meatball chop the onion nice and finely keeping those slices very close together closer the slices the finer the onions pat it back down at an angle slice down and just chop i want the onions nice and fine because i want some finesse to these meatballs the secret of a really good meatball is the texture getting that balance right between the minced beef the breadcrumbs the milk and the seasoning a couple cloves of garlic slice the garlic really nice and thinly nice pan nice and hot a tablespoon of olive oil quite generous with the olive oil onions and garlic in we'll touch the salt and pepper with your mince open it up a little bit and sort of pat it out salt and pepper for me a good meatball is all about the the softness the texture of that rich beef and the way it sort of melts in your mouth you can color it on the outside but you want it nice and soft and sort of rich in the center mix that in beautifully and then paste it back out again i've got some really nice dried chili flakes i'm gonna season the onions with the chili flakes chili flakes in cook that out for two minutes i'm gonna add some milk take your bread crumbs make a little well three four tablespoons of milk that makes a sort of nice slightly doughy texture but it lightens the texture of the meatball place that in add your onions your garlic and your chilli in there as well nice put your hands in there and start mixing them if you've got the right amount of milk and breadcrumbs doesn't mean binding with an egg don't make them too small the problem with making them too small is the fact that they dry out quickly just the size of a golf ball a little bit bigger nice really nice tight squeeze that stops it from breaking up it always pays to double the recipe and spend a bit more time making extra meatballs so you can freeze a batch ready for another time give the pan a little wipe out don't wash out that pan we've got that flavour from the onions and the garlic at the bottom get that pan nice and hot a touch of olive oil in there place them at the top of your pan nice and gently sit them in the oil get a pallet knife and go underneath them and just sort of tilt the pan and let the pan cook the back of the meatball we're going to add some heat coanda seeds slightly spicy and peppery just to give a really nice flavor to the coconut milk in next some cardamom seeds three or four onto the board knife on in a little touch of turmeric into the center of the pan that's going to give it a really nice spicy flavor a little pinch of cinnamon all the time you're doing this those meatballs are just getting tastier and tastier a couple of dried chilies let them infuse in that oil and then some lemongrass just take the back of your knife and sort of beat it down that starts to release all that lovely sort of fragrance like someone's just let off the most amazing fragrant air freshener in the lemongrass and finally some fresh ginger just peel and slice nice and thinly time now to turn them over and let the other half a wonderful flavor chicken stock in bring the stock up to the boil turn the gas up and then add the coconut milk i want the coconut milk just sitting underneath the top of the meatball coconut milk in and that sort of gives it that creamy richness but it's not heavy it's a fragrant light richness before we start simmering check the seasoning that nice soft texture of the meatball but that fragrance light richness of the coconut broth just gonna cook those meatballs perfectly bring the broth up to the boil then simmer gently for eight to ten minutes touch them with your finger this should be slightly pliable but slightly springy gas off i'm going to finish it off with something light and fresh zest of lime but i want the zest on top of the meatball so cut through that richness and then finally squeeze the fresh lime and that just gives it that nice zesty amazing taste stir in the juice mmm i've got that kick and that vibrant taste now the exciting part when you come to serve it be generous with that coconut broth tilt the pan get a good couple of ladles of the broth in meatballs and that is a very delicious way of eating a old-fashioned meatball and bringing it into the 21st century and they're just as good cooked from frozen as well you\n"