|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|
Recipe by David Marks.
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.
Fry them gently, turning frequently for about ten minutes until they are soft. Place them aside to cool for five minutes.
Mix the 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.
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.
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.