Herbed Rice, Cherry Tomato and Feta Salad - Add Meatballs - Dinner Sorted

This salad was so good, there were slim pickings, if one had wanted leftovers.
The children all had multiple helpings.

The idea for this salad came up from the Epicurious Web Site
Rice tossed with a Herbed Oil, add Cherry Tomatoes and and some Goats Cheese
Perfect
Something to accompany this
How about Meatballs
Universally loved by kids

Recently, I read an article in The NY Times cooking column about making food without recipes, which of course we all do...BUT
The most important thing is to get the ratios right, if you want the best flavour.

So the suggestion for Meatballs.
500 gms mince
1 handful breadcrumbs (1/4 cup)
1 handful (1/4 cup) of something from the Allum family, Onion, Garlic or Shallots 
And 1 egg per 500 gms mince
Sea Salt and freshly ground black pepper
Then add your own flavourings. In this case I added some of the herbed oil and some extra lemon zest, just because I love lemon zest.

So lets cook
Make the Herbed Oil first, this will keep for a couple days in the fridge in a airtight jar
1 and 1/2 cups of Parsley leaves (packed)
1 cup Mint leaves (packed)
1 tablespoon grated lemon zest
1/2 teaspoon sea salt
1 cup Extra Virgin Olive Oil
Put the herbs, lemon zest and salt into the food processor

 Pulse till chopped
Add oil and process till it makes a sauce

As it said that this oil would only last 2 days, I have frozen it into icecubes

I had made a loaf of bread the day before, as dessert was going to be a Luxury French Toast
So in the same food processor bowl
I made breadcrumbs
Soaking up the excess oil and taking on that flavour

So far, so good
Now onto the Meatballs
These can be made ahead as long as you don't overcook them.
I made a gravy, which became the sauce

Once again I like to make the mixture ahead, to meld those flavours
So using the ratios above
1kg of mince
1/2 cup breadcrumbs
1/2 cup finely chopped shallots
Sea salt and freshly ground black pepper
2 eggs
2 tablespoons herbed oil
1 teaspoon finely grated lemon zest

You will also need 2 tablespoons of flour
2 cups chicken stock and
A good slosh of white wine 

Mix well use your hands

Cover and into the fridge till needed
To cook
Roll into balls and fry until just brown,
Put aside

Add enough flour to the pan to make a roux and cook for about 2-3 minutes to get rid of the raw flour taste

Bring 2 cups of chicken stock with a good slosh of white wine to the boil
cook for 3-4 minutes to reduce in order to make a nice gravy/sauce
Add to the roux
Bring back to the boil and stir so that there is no lumps
Taste and adjust seasoning if necessary
Add the meat balls back into the pan
Mix gently so they are covered
 There was enough for 8 people so I put half the meatballs into the freezer
The rest I placed into a oven proof dish
Set aside and if you need to reheat later

For reheating
Oven at 180C
Place the dish into the oven
15 minutes to reheat
Before serving dab with little bits of the herbed oil

Perfect dinner

For the salad
2 cups Basmati Rice
12 Cherry tomatoes halved season with sea sat and pepper
75 gms Goats feta
3/4 cup of the herbed oil

Cook the rice
I add the rice to a large pot of well salted boiling water
Cook for about 8-9 minutes till just al dente
Strain
Put into a serving bowl
Add herbed oil
Mix well and cool
Add tomatoes 
Mix again
Crumble feta on top
Serve at room temperature 
Voila... Just like that