A month in and I still haven't presented the meatball recipe. We eat the bloody things all the time, because it's boy chow - dog whistle food almost. I have tried various recipes and contents vary according to available ingredients. I usually mix beef and lamb, or beef and pork and I make a large batch and freeze half of them for subsequent meals.
So about 400g beef mince, and 400g pork mince (this is the size pack the supermarkets sell); take 2-3 cloves of garlic, an onion, some parsley, all roughly chopped, put them into a blender and chop to a mush, add half the meat, whizz again, put into a bowl. Take rest of meat, give it a quick blitz and add to the rest, add some breadcrumbs if you have any - not too many, say a cupfull maximum, lots of fresh ground pepper and salt, then some spices, I like cumin - about 1 heaped teaspoon. If you want them to taste Spanish add a spoon of smoked paprika or a bit of allspice, or ground coriander, or fresh coriander leaves if you have some that need using. Use your hands to mix this all together and ensure the spices are worked in. Roll the mix into balls, slightly flatten and put into a pan of hot oil. They do not break up if shallow fried. Turn them once and take them out. Put a little oil in a saucepan and fry a couple of whole cloves of garlic, then add a carton of passata, add the meatballs, cook gently for about 20-30 mins with a lid on. If you have some basil add before serving. Or not? Serve either with steamed basmati rice or pasta, spaghetti is traditional in the US. Or use in other things - e.g. on top of pizzas, or in lasagnes, or wherever meatballs are required. They are nice cold too.
These are the meatballs they will be eating tomorrow when I'm out.
So about 400g beef mince, and 400g pork mince (this is the size pack the supermarkets sell); take 2-3 cloves of garlic, an onion, some parsley, all roughly chopped, put them into a blender and chop to a mush, add half the meat, whizz again, put into a bowl. Take rest of meat, give it a quick blitz and add to the rest, add some breadcrumbs if you have any - not too many, say a cupfull maximum, lots of fresh ground pepper and salt, then some spices, I like cumin - about 1 heaped teaspoon. If you want them to taste Spanish add a spoon of smoked paprika or a bit of allspice, or ground coriander, or fresh coriander leaves if you have some that need using. Use your hands to mix this all together and ensure the spices are worked in. Roll the mix into balls, slightly flatten and put into a pan of hot oil. They do not break up if shallow fried. Turn them once and take them out. Put a little oil in a saucepan and fry a couple of whole cloves of garlic, then add a carton of passata, add the meatballs, cook gently for about 20-30 mins with a lid on. If you have some basil add before serving. Or not? Serve either with steamed basmati rice or pasta, spaghetti is traditional in the US. Or use in other things - e.g. on top of pizzas, or in lasagnes, or wherever meatballs are required. They are nice cold too.
These are the meatballs they will be eating tomorrow when I'm out.
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