Meatballs and Blue Cheese Dip
Recipes for Home and Restaurant
by Nadine Lloyd
1.1lb (500g) lean minced meat
3 tablespoons grape-seed oil
1 packet French onion soup powder
1 tablespoon apple cider vinegar
1 teaspoon ground coriander
Salt and pepper to taste
1 tablespoon butter
3 teaspoons flour
2.8oz (80g) strong blue cheese
1 cup milk
In a medium-sized bowl, mix the mince, soup powder, vinegar, coriander, salt, and pepper together.
Roll the mixture into bite-sized meatballs.
Heat the oil to medium.
Fry the meatballs until cooked through.
Using a small saucepan, melt the butter over low heat, then remove it from the heat.
Stir in the flour.
Return the saucepan to the heat for a further 2-3 minutes.
Remove from the heat and slowly stir in the milk, and then return to the heat.
Stir until the liquid becomes thicker.
Slowly stir in small pieces of blue cheese, allowing each to melt before adding more.
Plate up the meatballs and garnish with thyme leaves.
Serve the meatballs with the hot cheese dip.