In his meatball cookbook, Jez Felwick brings a delicious combination of flavors from the street to your home, all made with free-range meat and quality ingredients, bursting with flavor and served with fresh-tasting sauces and sides. The Meatball Cookbook: Great Balls of Fire (Mitchell Beazley, 2013) is Felwick’s collection culminated from his experience as “The Bowler,” a well-known gourmet food cart vendor in London. He gives more than 70 “ballistic” ideas, including original sauces, sides and salads, including the following recipe for a crisp, tasty coleslaw.
You can buy this book from the GRIT store: The Meatball Cookbook: Great Balls of Fire.
I hate limp, acidic, carrot-laden coleslaw. It was served so often with baked potatoes at my school that it almost turned me off for life. However, if you up the quality of the ingredients and allow time to let the flavors combine, a side of coleslaw can give a lot of meatball dishes a bit of crunch. I suggest you make your own mayonnaise, though any type of mayo you have on hand will work. Feel free to substitute a different type of chile for the jalapeños.
Preparation time 15 minutes, plus chilling. Serves 4–6.
1/4 of a red cabbage, core removed
1/4 of a white cabbage, core removed
1 teaspoon sugar
2 scallions, thinly sliced
1 tablespoon diced red jalapeño peppers (you can use the ones in a jar if you can’t find fresh)
1 tablespoon finely chopped cilantro, leaves and stalks separated, plus a few extra leaves to garnish (optional)
1/4 cup real mayonnaise
1/4 cup sour cream
2 teaspoons wholegrain mustard
juice of 1/2 a lemon
2 teaspoons apple cider vinegar
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
Thinly slice the cored cabbage quarters. You can use a mandoline slicer for this, but mind those fingers. Put the cabbage into a large bowl, sprinkle with the sugar, and stir well. Then add the scallions, jalapeños, and cilantro stalks, and mix everything together.
In a separate bowl whisk together the mayonnaise, sour cream, mustard, lemon juice, apple cider vinegar, salt, and pepper. Pour this dressing over the sliced cabbage mixture and toss gently to combine.
If you really have to tuck in immediately, go ahead, but I prefer to cover the bowl with plastic wrap and refrigerate it for 1–24 hours, to allow the flavors to mingle. Scatter with the cilantro leaves just before serving, if you like.
Reprinted with permission from The Meatball Cookbook: Great Balls of Fire by Jez Felwick and published by Mitchell Beazley, 2013. Buy this book from our store: The Meatball Cookbook: Great Balls of Fire.
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