Meatballs

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.

meatballs

Ingredients:

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

30g breadcrumbs

1 level teaspoon salt and a few twists of black pepper

These measurements will make about 8-9 medium sized balls

Method:

  1. Place all the ingredients in a bowl and with clean hands mix thoroughly.
  2. 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.
  3. Preheat your oven to 180 degrees celsius.
  4. 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.
  5. 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
  6. 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.
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