Kai's Favorite Meat Balls

This recipe is great for toddlers and can be made with beef or chicken or lamb. 

The addition of cottage cheese makes the meatballs/patties very soft and easy to eat. 

Chicken Meatballs

Beef Meatballs pressed to patties

Beef Meatballs

Ingredients: 

500 grams/ 1 lb ground beef (lean)

1/3 cup of cottage cheese 

1/4 cup grated cheese (cheddar, mozzarella or parmesan) 

1 egg 

1/4 cup bread crumbs

1/4 cup of tomato sauce 

1 tsp Italian seasoning 

1/4 cup of chopped cooked spinach (about 1 cup fresh)

1 TBS chopped parsley

2 TBS olive oil (for the baking pan)

Directions: 

Preheat Oven to 200C (400F) 

1) In a bowl, combine the cottage cheese, grated cheese, egg, bread crumbs, tomato 

sauce, seasoning, spinach and parsley. 

2) Add the ground beef. Mix well. You can use a spoon or your hands. 

3) Line a baking sheet with tinfoil or parchment paper. Spread a bit of olive oil on it, and 

brush to cover the paper/foil. 

4) Scoop about 1 TBS of the mixture to form a meat ball, and then gently press it down to 

form a pattie. A small cookie scoop works well! This is easier for toddlers to hold in their hands. 

But if you prefer, you can leave them in the shape of the meatball. 

5) Bake at 180-200C for about 15 minutes until done. 

6) Remove from the baking sheet and cool. 

The patties will freeze well and you can portion them in freezer bags. They are delicious hot or cold. 

Note: You can substitute ground chicken (mince) for the beef. 

Note: To cook the spinach, put the spinach in a pot/pan with a bit of water (1 TBS). Heat to Medium high and toss to cook till wilted. Remove, cool and chop finely before adding it to the meat ball mixture. 

Zucchini and Carrot Pancakes (Fritters)

 

Makes about 16-20 small fritters
or 8 larger ones

These are a great snack for toddlers while getting some delicious vegetables in their diet. 
They can be served hot or cold. 

Ingredients: 

2 medium zucchinis, grated with the peeling on 
1 medium carrot, peeled and grated
1/2 tsp kosher or fine sea salt (sprinkled on the zucchini)
1/2 cup (60g) all-purpose flour 
1/2 tsp baking powder 
1/2 cup grated parmesan cheese (or vegan parmesan cheese)
2 TBS fresh chopped chives or green onions (scallions) 
2 tsp fresh chopped rosemary 
1/2 tsp black pepper (omit or modify according to your taste)
1 tsp lemon zest 
2 large eggs, lightly beaten 
2-4 TBS olive oil for pan frying or any neutral oil like canola or vegetable oil 
Greek yogurt or sour cream for serving 

Instructions:

1. Using a food processor fitted with the shredding attachment, or the large holes of a box grater, shred the zucchini with the skin on. You should have 7 cups or so. Shred the carrot and you should have about 1 cup of carrot. Alternatively, you can omit the carrot and just add another zucchini. 

2. Add the zucchini to a large bowl and sprinkle with 1/2 tsp salt and mix well. Set aside for 30 minutes at room temperature. This will help draw out excess water. 

3. After 30 minutes, wrap the zucchini in a tea towel or cheesecloth and squeeze out as much water as you can. 

4. To a large bowl, add the zucchini, shredded carrot, flour, parmesan, baking powder, chives, rosemary, salt, pepper, lemon zest and eggs. Mix well till combined. The batter should come together and hold. Salt according to taste and reduce salt for toddlers. The parmesan cheese will also add salt. 

5. Heat the 2 TBS oil in a large skillet over medium heat. When the oil is hot, add the zucchini mixture, using a small scoop or spoon.  Form the mixture into circular patties and spread them out. 
Work in small batches so they are not overcrowded. Fry them 3-4 minutes or until golden brown. Flip and continue gently frying. You should get 8 3"-wide pancakes, or 16 smaller ones. 

6. Remove them to a paper-towel lined plate or wire rack to cool. Sprinkle with salt if desired. Serve immediately with yogurt or sour cream and a splash of lemon.

Notes: 

These pancakes/fritters are best eaten immediately when they are crispy. However, they can be stored and covered in an air-tight container for up to 5 days in the fridge. Toddlers can enjoy them cold as snacks. 

You can reheat them in the oven at 350F (180C) for 15 minutes or until heated through. 

To freeze, tightly wrap each cooled pancake in plastic wrap, then place in a freezer-safe bag and freeze for up to 3 months. 

Chicken Ricotta Meatballs - Baked

 Makes about 25

Ingredients: 

1 lb ground chicken (90-95% lean)
1 cup ricotta cheese 
1/2 cup grated parmesan cheese
1 small egg (or 1/2 large egg - beaten)
1/4 cup flat leaf parsley, finely chopped
1/2 cup raw spinach, finely chopped *
1 TBS olive oil
1/4 tsp garlic powder or one fresh clove of garlic minced
salt & pepper
pinch of ground nutmeg
1 tsp grated lemon rind

Instructions: 

1. Preheat oven to 375F (190C).

2. Stir all the ingredients together in a large mixing bowl. Mixture will be soft.

3. Use a tablespoon or small ice cream scoop to make small meatballs. 

4. Place them on a greased, or parchment lined cookie/baking sheet. 

5. Bake for 15 - 17 minutes until the meatballs are a little brown, but do not overcook. 
  They will continue cooking a bit, once out of the oven. 

Notes: 

With no breadcrumbs in this recipe, the texture is very soft and great for toddlers as a snack just the way they are. 

* If you prefer, add 1 cup of grated zucchini (peeled). 

You can add tomato sauce and serve them over pasta, or have them plain as an appetizer with toothpicks. 

Shortbread Cookies

This dough can be rolled to create 'Snowballs' or rolled into a log shape and curved into a crescent. 

You can use pecans, walnuts or omit the nuts. 

You can double the recipe to make a big batch. 

You can roll the warm cookies in icing sugar or fruit sugar (fine white sugar). 

Dough: 

7/8 to 1 cup flour 

1/2 cup unsalted butter (room temp)

3 TBS white sugar 

1/4 tsp salt 

1/2 cup of pecans or walnuts chopped 

1 tsp vanilla 

Cream the butter and add the sugar. Add the vanilla, flour and salt and mix well.

Then add the nuts. 

Roll into balls or crescent shapes. Place on a cookie sheet (about 12 - 16 per sheet). 

Bake at 350F about 10-12 minutes. 

Let sit for a few minutes then remove to a wire rack.

When warm, roll in icing sugar or fruit sugar. 

Makes 3 dozen.

Chicken Liver Pate with Thyme

This is a recipe from Bonnie Stern, which I think has been modified. It's called "Ruby Watchco's Chicken Liver Pate".  I used to go to Bonnie Stern's cooking school in Toronto, which has since closed unfortunately. But her recipes are available on line or in her many books. 

This pate is delicious and so easy to make if you have a cuisinart or a blender/food processor. 

It is very smooth and creamy and worth the calories from the butter and small amount of cream. 

Ingredients: 

1/4 cup butter 

3/4 cup finely chopped shallots (about 3 oz)

1 clove garlic, minced 

1 lb chicken livers, trimmed 

salt & pepper to taste 

2 tsp. finely chopped fresh thyme 

1/4 cup brandy 

1/4 tsp freshly ground nutmeg or to taste 

pinch of ground allspice 

2 Tbsp. heavy cream 

A fresh baguette or other crusty bread

Directions: 

1. Trim the chicken livers by cutting off the fat and stringy bits.  To do this, I like to use rubber gloves. It makes the task so much easier. I use rubber gloves when cutting or trimming chicken, fish or meat too. 

2.  Melt the butter in a large skillet over medium heat. Add shallots and garlic.  Cook until very tender, about 5-10 minutes. 

3. Season the chicken livers with salt & pepper.  Add to the pan and cook about 10 minutes until almost cooked through but still pink inside. Add thyme and brandy and cook 5 minutes or until most of the liquid has evaporated. Cool a few minutes. 

4.  Transfer to a food processor, add the nutmeg and allspice and puree until very smooth, about 1 minute. While pureeing, add the 2 Tbsp. of heavy cream to increase pate's spreadability. Season to taste with salt & pepper . 

5.  Spoon mixture into ramekins, cover with plastic wrap and refrigerate a few hours.  Remove from the fridge for a few minutes to let it soften, then serve with a baguette. 

Makes about 1 cup of pate. 

Artichoke Bites

This is an easy recipe from Canadian Living Magazine.  Great for entertaining!

Serves 4 - 6

Ingredients:

1 small jar of marinated artichoke hearts (6 oz.)
1 onion finely chopped
1 large clove of garlic, minced
6 eggs - well-beaten
1/4 cup fine dry breadcrumbs
1/2 tsp. salt
1/4 tsp oregano
dash of Tabasco sauce
freshly ground pepper
2 cups of grated old white cheddar cheese (1 8-oz package)


Directions:

Measure 1/4 c of the marinade from the jar of artichokes and put into a medium skillet.  Discard remaining marinade from the jar and chop the artichokes into 1/2 inch pieces.
Heat marinade in a skillet and cook the onion and garlic until soft, about 5 minutes.
In a medium bowl, beat the eggs.  Stir in onion-garlic mixture, breadcrumbs, salt, oregano, a few drops of Tabasco, and pepper to taste.  Add the cheese and then add the artichokes.

Spoon into a buttered 8-inch square glass baking dish.  Bake at 325F for about 30 to 35 minutes until set. Let cool for a few minutes, then cut into squares and serve.  This recipe can be prepared a day or two in advance and reheated.  Store wrapped in plastic in the refrigerator.

Makes 24 squares.

Vietnamese Spring Rolls

These spring rolls can be vegan by simply omitting the cooked shrimp and using more veggies.  The secret is softening the rice paper for 10-12 seconds only (one at a time). If they are too soft, they tend to tear.  Here is a link to an instagram 'how to' video which shows you how to position the filling and wrap the rice paper into perfect rolls. 

Vietnamese Spring Rolls - Instagram

Ingredients: 

Amounts will vary - you can make 4 or 24 rolls depending on how many you need. 

Romaine or shredded lettuce Leaves 

Cooked rice noodles (vermicelli or any rice noodle) 

Grated carrot 

Sliced cucumber or celery 

Sliced peppers - green/red/orange or yellow 

Fresh cilantro leaves 

Fresh mint leaves 

Cooked shrimp - sliced in half as shown 

Avocado (optional) 

Fresh bean sprouts (washed) optional or in place of noodles 

Satay Sauce, Sweet Chili Sauce, or Soy Sauce & Ginger for dipping 

Directions: 

Have all your ingredients out for assembly. 

Soak the rice paper in warm water for 10-12 seconds according to package directions. Do one at a time - fill it, then do another one. Have a plate ready to put the finished rolls on. 

Place the rice paper on a flat surface like a cutting board. 

Layer the lettuce, noodles, veggies and chopped cilantro as shown at one end of the rice paper. Place the shrimp and mint leaves a bit higher up. Roll the rice paper up, tucking in the sides as you go.  Try to roll tightly - they should be full of the stuffing ingredients. 

Place the rolls seam-side down on a plate. Serve with a dipping sauce. 

You can make these ahead.  Cover with a slightly damp towel, or saran and refrigerate. 

Crab & Cucumber Bites

Serves 4

Ingredients:

1 Cup of Jumbo Lump Crab
1 TBS Mayonnaise
Juice from 1/2 lime
1 tsp chopped cilantro
salt & pepper
Sprinkle of paprika
1 English cucumber, sliced

Directions:

Slice the cucumber into 1/4" rounds.
Gently mix the crab with the mayonnaise and lime juice
Add salt & pepper.

Spoon the crab mixture onto each cucumber round, and sprinkle with the cilantro and paprika.

Serve chilled.

This is a good brand of pasteurized jumbo lump crab meat. There is less shell and large pieces of crab. 

Crab Pizza Dip

This is delicious dip that looks like a pizza, served on a round plate with crackers to dip.

Serves 6

Ingredients:

1 8 oz package of Philadelphia Cream Cheese, room temperature
1-2 tsps finely chopped shallot or green onion (optional)
1 tsp Worcestershire sauce (optional - for color)
10 oz chili Sauce
5-7 oz white, jumbo lump crab meat
1 TBS chopped Italian Parsley

Directions:

Mix the cream cheese, Worcestershire sauce and shallot together in a bowl till smooth.
Spread it on a 8" pie plate or decorative plate.
Top with the chili sauce.
Break up the crab and spread it evenly on top of the chili sauce.
Sprinkle with the chopped parsley.
Cover & refrigerate.
Take the dip out about 10 minutes before serving.
Serve with a firm cracker for dipping.

Scallops with Roasted Red Pepper & Caper Tapenade

Serves 3 (2 per person)

This is an appetizer, but could be served as a main (6 per person).
Sides of green beans, rice, or quinoa. 

Tapenade Ingredients: 

3 tablespoons of chopped roasted red peppers 

1 tsp chopped fresh parsley

1 tablespoon of capers

1 tablespoon of chopped green onion or shallots

1 tsp red wine vinegar

2 tsp olive oil 

Salt & pepper to taste 

1 clove of garlic minced

Directions: 

Mix all the above ingredients in a bowl. 

Grill or sauté the scallops till golden brown in a tablespoon of olive oil with salt and pepper, turning once.

Serve on a place (2 per person) and top with the tapenade. 

Cucumber Avocado Gazpacho

This recipe is from my friend Lyn in Fort Lauderdale, Florida. We had it for lunch at her golf club and it was so refreshing and light.

Serves 4

Ingredients:

1 seedless cucumber, peeled and roughly chopped
1 avocado, peeled and roughly chopped
1 cup honeydew melon
2 scallions, roughly chopped
1/4 cup mint
1/4 cup cilantro
1/4 cup parsley
1 cup of buttermilk
1/2 cup extra virgin olive oil
1 TBS white or golden balsamic vinegar

Directions:

Place all the ingredients in a blender or in a bowl using a stick blender, and puree.
Season with salt and pepper.
Consistency and acidity may be adjusted with more vinegar or buttermilk to taste.

Jellied Meat - Hyshka

 This is a traditional Ukrainian dish we would make at
Christmas and Easter. Once it is cold and set, I like to scrape the fat off the surface. Serve sprinkled with vinegar and salt & pepper. You can cut it into squares or a wedge.

Great with a side salad with some pickled beets for a light lunch.

Ingredients:

2 lbs chicken wings
4 Pork hocks - smoked or plain
1/2 tsp salt
8 - 10 peppercorns
1 medium onion, leave the skin on and cut in half
3 stalks of celery
3 bay leaves
4 cloves of fresh garlic

1 TBS gelatin & 1/4 cup of cold water

Directions:

Rinse the chicken and pork hocks.  Put them in a soup pot and cover them with water.  Bring to a boil.  Drain and cover with fresh water again.  Bring to a boil again. Skim off the foam on top.  Add the spices, salt & pepper, bay leaves, garlic and onion.

Simmer very slowly uncovered for 3 hours, until the meat falls off the bones.

Remove the meat from the broth with a slotted spoon. Discard the bones and cut the meat into pieces.  Remove the skin from the chicken wings, and separate the meat. Place the meat into a pie plate or glass dish.  Strain the stock.

For a firmer jelly, dissolve 1 TBS gelatin into 1/4 cup of cold water.  Add it to the stock and mix well.
Then add this to the pie plates, pouring it over the meat. Move the meat around with a spoon so it is equally distributed.  Let it stand until it is cool. Refrigerate until firm.

Serves 4 - 6.

Lobster Rolls - Super Bowl Food!

In 2018 it was the Patriots and the Eagles. So the food the Today Show recommended was the Lobster Rolls, for the Patriots and Philly Cheese Steak Subs for the Eagles. So I've included both recipes, with a few minor adjustments. I'm not a big fan of tarragon, so the fennel worked well.
These were delicious - one or two per person.

Makes 8 - 10 lobster rolls

Ingredients:

4 cups of cooked lobster meat, cut into 1/2" chunks
(about 8 lobster tails)

2 celery stalks, finely chopped

2 TBS finely diced dill pickle

2 TBS finely chopped parsley

2/3 cup mayonnaise

2 tsp finely minced tarragon, or 1/2 tsp finely chopped fennel seeds

2 tsp lemon zest

salt & pepper

8 - 10 slider rolls (small)

Unsalted butter, melted for grilling the buns

Directions:

In a bowl, combine the lobster meat with the mayo, celery, pickles, parsley and tarragon/fennel and the lemon zest.  Stir to combine and add the salt & pepper. Refrigerate. This can be made a few hours ahead.

Slice the rolls in half and lightly butter each cut side.  Heat a skillet over medium heat and place the rolls in the skillet, cut side down, and fast until golden.

Place the rolls on a platter and scoop about 1/4 cup of lobster mix onto the bottom halves.
Cover with the top halves and serve.

Rosemary Seed Crackers

This is a recipe from www.samibloom.com.  You can a bag of crackers similar to this for $10 per bag, called "Ella's Flats," which are made here in Naples, Florida.  www.ellasflats.com
This simple recipe makes one tin of crackers. You can package them into cellophane bags and wrap them with a ribbon for a unique hostess gift.
Vary the seed combinations as long as the amounts are consistent.  You can add poppy seeds as well.

Ingredients 

100g unsalted sunflower seeds (1/2 cup + 2 Tbs)

100g unsalted pumpkin seeds (pepitas) (1/2 cup + 2 Tbs)

100g white sesame seeds (1/2 cups + 2 Tbs) or a mixture of black & white

40g chia seeds (approx 4 Tbs)

30g whole flax seeds (approx 3 Tbs)

3 Tbs psyllium husk

2 tsp sea salt (or less) or 1 tsp Himalayan Pink salt

2 Tbs fresh rosemary, chopped (or cumin seeds, or fennel or caraway seeds)

Cracked pepper

2 Cups of filtered water


Directions

Preheat the oven to 160C or 325F - Convection or fan-forced if available

1. Combine all ingredients in a large bowl and mix well.
Allow to sit for about 10-15 minutes. It will thicken with the chia seeds and psyllium husk.

2. Line a large baking tray (12"x18") with non-stick parchment paper. Use 2 smaller pans if you don't have a large one.

3. Spread the mixture on the the trays evenly and thinly. This will ensure the crackers are crispy.

4. Bake for 1 hour and 10-20 minutes. Check after one hour. The cracker should be light brown.  Allow to cool. Then break into rough mediums pieces. Store in an air-tight container.

These are great with hummus, cream cheese, or just broken into pieces and used to top yogurt and berries.

Shrimp 101

Frozen Shrimp from Stephen's Butcher Shop in Port Carling.
Product of Argentina. Already deveined and split for easy peeling.
This 2-lb bag will contain 26-30 shrimp. 

Shrimp can be purchase with the shells on or off, cleaned (de-veined), raw or cooked. They are normally sized using the number of shrimp in one pound. For example, shrimp sized 16-20, means one pound will contain 16-20 shrimp. So, the smaller the number, the bigger the shrimp. I liked the 10-12 size.  Try to get the shrimp the same size as then they will cook uniformly. In the first photo you can see how these two varied.

Shrimp with the peel on will have more taste when cooked with the peel on. You can barbecue shrimp with the peel on and then peel them after they're cooked. The photos above show the shrimp with the shell on, boiled for 3-5 minutes on a simmer, depending on the size of them. Then they are added to a bowl of ice water, which stops the cooking, and make them easier to handle. Peel the shrimp and then using a knife, slice them down the back and remove any grit, black row, with a paper towel.

Serve as a shrimp cocktail with sauces, on a salad, or as an appetizer.

If possible buy the shrimp fresh. If you find them 'previously frozen' - use them all and do not re-freeze them. Sometimes the packaged frozen ones will have added salt so make sure you taste them before seasoning.

Seafood Lettuce Wrap

Makes 4-5 rolls
You can double the ingredients to make more.

Ingredients:

1 head of Boston lettuce
4 oz cooked seafood, lobster, jumbo lump crab or shrimp
1 tsp fresh mint, chopped
1 Tbs fresh cilantro (coriander), or parsley
1 Tbs lime juice
pea sprouts (or any fresh sprouts)
1 Tbs mayonnaise
salt & pepper

Preparation:

Mix the fish, herbs, lime juice, mayonnaise, salt and pepper.

Separate the lettuce leaves to form a cup for the seafood.  Spoon the seafood (not too much or it will be hard to roll),  into the lettuce leaf and top it with the fresh sprouts. Roll up the lettuce, tucking the sides in to form a little roll. You can use a toothpick to keep it together.  Use two leaves (on top of each other) for a stronger roll.

Serve with a slice of lime.

This can be served as an appetizer, or for lunch (allow 2-3) per person with a side salad.

Instead of rolling the seafood, try serving it in a martini glass, lined with the Boston lettuce leaf.  Garnish with fresh herbs.

Eggplant Caponata

This is a colorful mix of Mediterranean vegetables which can be served as a side dish, appetizer or a topping for fish and chicken.

Ingredients 

1 eggplant (chopped into 1/2” dice)

1 zucchini (chopped into 1/2” dice)

1/4 onion  (or more) (chopped into 1/2” dice)

2-3 cloves of garlic (minced) 

1 red or yellow pepper (chopped into 1/2” dice) 

1 TBS capers 

1/4 cup chopped pitted kalamata olives 

2 TBS balsamic vinegar 

1 cup tomato sauce (Marinara) *

Fresh chopped oregano, thyme, parsley 

Olive oil or coconut oil for frying 

Salt & pepper 

Directions 

Heat the frying pan on Med-high heat. Add the oil. 

Saute the onion for 2-3 minutes, add the garlic and saute 1 more minute. 

Add the chopped eggplant and zucchini and saute for a few minutes (6-8). 

Add the chopped peppers and saute 2-3 minutes. 

Add the capers, olives and tomato sauce and heat, stirring till tomato juice is absorbed by the vegetables.

Remove from heat and add the balsamic vinegar and fresh herbs and salt and pepper to taste. Serve as a side dish, or on top of fish or chicken. 

I like the Rao brand of sauces as they have no added sugar. 

Note:  If you have grilled vegetables, like eggplant and zucchini and peppers, you can easily chop them up and create the caponata with the cooked vegetables. 

Sashimi Marinated Tuna

Look for Sushi - Grade fresh Tuna for this recipe. 

2 – Sashimi Tuna Steaks about 1 ½” thick

2 tablespoons of olive oil 

Salt & pepper

Sesame Seeds - Black/White

Fried Lemon Rind (Recipe follows) - Optional 

Marinade:

3 Tablespoons of olive oil (or lemon olive oil)

1 Tablespoon of champagne vinegar or white wine vinegar

1 ½ tablespoons of rinsed and dried small capers 

½ cup coriander (cilantro) leaves, chopped – or Italian parsley

For the marinade, combine all ingredients and mix well.  

Brush tuna steaks on each side with oil.  Sprinkle with sesame seeds.  Cook on a pre-heated barbeque or in a grill pan over high head for 2 minutes on each side or until cooked to your liking.  Season to taste during cooking.  

Cool for 3-4 minutes before slicing or cubing. Place in a serving dish, pour over marinade, sprinkle with fried lemon rind and serve warm or at room temperature.

Fried Lemon Rind: 

Remove the rind from 2 lemons using a vegetable peeler and cut into fine strips.  Heat 1 tablespoon of olive oil in a frying pan and cook the rind over medium heat, stirring for 2-3 minutes or until golden. 

Drain on paper towels.

Can be served as an appetizer (2 steaks would serve 4-5 people)…or as a main 

course for 2. 

Hummus Dip

This is a recipe from my friend Joanne in Canada.  I always have store-bought hummus in my fridge, so it was nice to whip up a home-made batch.  You can add ingredients like chopped black olives, roasted red peppers or finely chopped grilled artichokes to create your own unique flavors.

Ingredients

1 can of chick peas - drained
1/4 tsp salt
3/4 tsp cumin
2 garlic cloves, minced
3 Tbs tahini - raw
3 Tbs lemon juice
1 Tbs olive oil

Method

Put all the ingredients in a food processor.  Puree till smooth.
Serve with Pita bread wedges or crackers.

Notes

Tahini is made from ground sesame seeds and olive oil.
You can usually find it at the grocery store in the salad dressing aisle.

Here's a link if you'd like to make your own.

http://www.cinnamonspiceandeverythingnice.com/how-to-make-tahini-paste/

Thai Meat Balls

This recipe is from Sydney.  We had a fund-raising lunch at our Primary School, and we were given the recipe to make these meatballs. 

Ingredients

3 lbs. lean ground beef
1 onion - finely chopped (or less)
1 bunch of cilantro (chopped)
3 cloves of fresh garlic (minced)

3 small red chilies (seeds removed) or 3 tsp minced chili (use gloves if you use fresh chilies as they will burn your eyes and skin if you touch them).
3 tsp fresh ginger root - peeled & chopped finely
3 tbs curry powder
1 C bread crumbs
1 extra large egg + 1 tbs water

Method

Mix together by hand or in a food processor.
Roll into little meatballs and place on a cookie sheet lined with foil (sprayed with Pam cooking spray first). Bake 12-15 minutes at 350. Can be made ahead and warmed up.

Serve with mango chutney or any sauce that is hot/sweet.

Note:

1/8 tsp cayenne pepper or fresh pepper can be substituted for the fresh red chilies if you do not like them too spicy.