Finkadella - Scottish Meatballs with Vegetables

Finkadella – Scottish Meatballs with Vegetables

Serves	4
Prep time	50 minutes
Cook time	20 minutes
Total time	1 hours, 10 minutes
Meal type	Lunch, Main Dish
Misc	Child Friendly, Pre-preparable, Serve Hot
Occasion	Casual Party
Region	British
From book	Around Britain Dairy CookBook

Many of Scotland's recipes reflects its past links with France. Mary of Guise and her daughter Mary, Queen of Scots influenced cooking in the Scottish courts. The name of this recipe is thought to be derived from the French fins quenelles - a quenelle being an oval shaped meat or fish enriched dumpling.

Ingredients

225g extra lean beef mince
75g white breadcrumbs (fresh)
2 tablespoons cream
600ml good beef stock
1 shallot, peeled and grated
50g shredded beef suet
salt and black pepper
4 large carrots, peeled and diced very small
2 large leeks, trimmed, washed and finely shredded
Parsley, to garnish

Note

Directions

Step 1	Put the minced beef and breadcrumbs into a bowl and mix well with your hands. Add about 3 tablespoons of the stock to the mixture along with the cream, chopped shallot and suet and mix until a stiff and firm consistency has been achieved.
Step 2	Shape the meat mixture into small walnut size balls, you will get about 12 to 16 balls out of the mixture and place them in a plate, and then chill for 30 minutes. If the mixture is too sticky, add a little flour.
Step 3	Meanwhile, prepare the vegetables, cleaning, cutting and shredding them ready for cooking, as described in the ingredients list.
Step 4	Place the vegetables in a large deep-sided frying pan, such as a wok, that has a lid and pour the remaining stock over the vegetables. Bring to a slow boil and then add the meatballs. Cover the pan and reduce the heat to a simmer, poaching the vegetables and meatballs for about 15 to 20 minutes, or until the meatballs and vegetables are cooked through.
Step 5	Adjust the seasoning and then serve the meatballs with mashed potatoes and with the vegetables and cooking liquor poured over them. It is best to serve this meal in bowls. Also nice when served with crusty bread for dipping and dunking!