You will have noticed that the size of the meals seem quite large on the plate but remember there is only a limited space in Paul’s Portioner which will hold the protein and if need be, a few carbohydrates.

After a while, your craving for protein will exceed your craving for carbs, so your eating pattern will change. Protein gives you energy for a longer period than carbs and you do not get those terrible sugar rushes and the highs and lows experienced with carbs. Besides which, there are always greens or fresh salads surrounding the contents of Paul’s Portioner and this is terrific because they are so good for you and very nutritional – the more the merrier.

This first week of using your Paul’s Portioner is one of experimenting with different fillings to sit inside it, as well as getting used to creating interesting green and salad foodstuff to surround it.

You will notice how much more appealing your meals look when displayed on the dish once you have removed your Paul’s Portioner and because part of the pleasure of eating is the visual attraction of what you are about to put in your mouth, then each meal you prepare becomes a pleasure to look at and as a consequence, a sense of occasion to enjoy. Your brain tells you that if the grub looks terrible it is likely to taste awful! 

Here is my Fiery Spiced Meatballs Recipe:

Ingredients:

1. 500 grms of 100% lean beef (preferably minced by yourself or by a good butcher under your watchful eye – no unknown junk added).

2. Large Spoonful (LS) of very hot chilli paste (sambal) and one LS of sweet chilli sauce.

3. LS of tomato ketchup and Small Spoonful (SS) of balsamic sauce or sweet jam (red current or red berry jam or jelly is excellent). 

4. Large finely chopped onion (red is sweeter) fried until soft in a little rapeseed and olive oil mixed. (You can add some finely chopped and fried bacon as well for extra taste).

5. Pleanty of sea salt and crushed pepper as necessary to suit your own palate.

6. One large egg as a binder.

7. LS Chopped fresh herbs or dried ones (Parsley or Thyme are excellent) and you can try spices as well, like crushed fennel or coriander seeds.

6. Finely diced fresh or dried flaked chillies for extra ooomph if needed.

7. LS of low fat creme fraiche.

8. SS of hot oak smoked paprika.

9. Put the lot in a bowl and use a knife to ‘cut them in well’ or mix them together with your hands.

10. Shape into small balls or larger ones if preferred.

11. Shallow fry ina little of the oil mix. 

12. You can use the juices from the fried meatballs as gravy or, as I often do, use Ikea’s delicious Graddsas (miss out the addition of cream) which is a yummy spiced fruit and veg .based garvy.

13. Finally after plating up, add a LS dollop of plum or red berry jam (Ikea’s lingonberry is excellent).

14. Enjoy your meal but eat it slowly, savouring every mouthful. Do not rush it and always eat while seated at the table – it helps with the digestive process and makes eating a pleasure.

By using different meat or poultry you can vary the Meatballs: Grated apple is nice with minced pork with some apple sauce added. Finely chooped fennel or dried fennel seeds or freshly chopped tarragon are all brilliant with chicken. Lamb with mint jelly and plum jam is wonderful. Diced stem ginger (balls in syrup) is great, finely diced in minced duck or game, with a little marmalade. Salmon flaked with finely chopped smoked salmon, diced prawns and monkfish or skate wings all minced roughly together are amazing with chopped dill . . . . and so on! Try your own favourite combination.

The addition of chillies speeds up your metabolism so when possible use them – They really can help!

Meatballs, providing you know exactly, and can control exactly, what goes in them, are terrific because once cooked, they can be easily frozen and then quickly defrosted and warmed when needed for a fast meal or snack. One of the best ’standbys’ to have!

I look forward to your comments and perhaps you would be kind enough to send me your ideas for Tasty Meatballs.

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