Ah the humble meatball; albondigas, polpette, millín feola; call them what you like but they’ve been a family favourite the world over for many’s a year. My small people love them and they’re dead handy to make. They freeze really well too.
1 small onion finely chopped
400g beef mince; I usually go with at least 8% fat content for better flavour
1 teaspoon dried oregano
half a teaspoon of garlic granules
1 level teaspoon salt and a few twists of black pepper
These measurements will make about 8-9 medium sized balls
- Place all the ingredients in a bowl and with clean hands mix thoroughly.
- Take a small handful and squeeze together to compact the mixture then roll into a ball. If the mixture is sticky dust your hands in a little flour. You’re aiming for golf ball sized- no bigger.
- Preheat your oven to 180 degrees celsius.
- Heat a few glugs of oil on a heavy based frying pan and in batches of 3 to 4, brown the meatballs and then place in an oven proof dish. Don’t be tempted to crowd the pan with all of the meatballs at once; you’ll end up stewing them instead of frying them and they won’t be as tasty.
- Place them into the oven in the dish covered in your favourite pasta sauce; try this one https://ruthlovesfood.wordpress.com/?s=pasta+sauce&submit=Search
- Take them out after about 25 minutes. Allow to cool for a few minutes before serving to avoid scalding the mouths off the family. They’re great with pasta, salad or just garlic bread.