Tried and Trusted Meatballs Recipe
Meatballs are simple to make and can take on so many flavours
depending on the sauce they are served with. Here we show the basic
meatball recipe and suggest a couple of classic sauces.
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|1kg / 2.2lbs lean minced beef (ground beef)
|2 slices of dried brown bread
|2 medium eggs
|2 medium onions
|3 garlic cloves
|½ tablespoon dried basil
|½ tablespoon dried oregano
|8 tablespoons olive oil
|Salt and pepper to taste
PREPARATION: 15 minutes
COOKING: 35 minutes
SERVINGS: 6 servings
A large frying pan (skillet).
Food blender. Not absolutely necessary but it will speed up the preparation.
Finely chop the onions and garlic. This can be done in a food blender if you have one.
Separate the strands of the minced (ground) beef into a bowl.
Lightly beat the eggs.
Recipe by David Marks.
COOK'S NOTES FOR MEATBALLS
These meatballs are simple to make but make sure you finely chop the onions. If the onion bits are too large they cause the meatballs to open up when cooking.
We suggest serving the meatballs with a sauce, rice or spaghetti and a vegetable. Dhal sauce is a tasty and unusual choice. More traditional, but just as good is a rich tomato sauce.
Add three tablespoons of the olive oil to a large frying pan (skillet) on a
medium heat. Add the onions and garlic.
Fry them gently, turning frequently for about ten minutes until they are
soft. Place them aside to cool for five minutes.
Mix together the cooked onions and garlic, basil, oregano, bread, eggs, salt and pepper. Do this
in a food processor for about 15 seconds or with a fork.
ground beef and all the above mixed ingredients in a large bowl. The
only way to do this is with your hands. Mix until all the ingredients are evenly spread.
Fry a small bit of the meatball mixture in a pan for a couple of minutes.
Taste and add more salt and pepper if required.
Make small, golf ball
sized meatballs. This is best done with cleaned hands which have been
dipped in water. You should end up with around 30 meatballs.
Heat the remaining 5 tablespoons of olive oil in a large frying pan (skillet).
Add the meatballs and cook for about 10 minutes turning twice.
Depending on the size of your pan
you may need to cook the meatballs in two or three batches. Place the cooked batches, covered with
foil, in a warm oven until ready to be served.