Meatballs
Info
Preparation Time
Cooking Time
Difficulty
Servings
Ingredients
400g minced Beef (Ideally around 10% fat)
500g minced Pork
1 1/2 Cups fresh Breadcrumbs (sometimes you can buy these in the deli or meat section of the supermarket. If not, make your own - remove the crusts of day old or slightly stale bread and chop finely in a food processor)
1/2 Cup (125ml) Milk
2 Eggs beaten
3 Tablespoons Parsley chopped finely
20g Parmesan grated
1 Tablespoon Fennel Seeds
Salt and Pepper
- Put all of the ingredients into a large bowl and mix together with a spoon or fork or with your hands.
- Using damp hands, take a heaped tablespoon of the mixture and roll and shape it into a walnut sized meatball. Put it aside on a tray and repeat with the mixture until it is all used up.
- You can cook these immediately or put them into an airtight container or plastic bag and refrigerate them for 2-3 days. As the mix makes a large quantity, I freeze the meatballs we aren’t eating straight away and just defrost the number I need as and when required. A super speedy supper! I freeze them on the tray (making sure the meatballs are not touching each other) and then slide them off into a plastic bag.
To cook the meatballs - Either heat a little Canola or Olive Oil and pan fry the meatballs for about 5 – 10 minutes, moving them around the pan so that they cook evenly and become golden brown on the outside. The juices should run clear and there should not be any pink meat in the centre.
- Alternatively, cook the meatballs in the oven on a greased tray under the grill. Turn them during the cooking so that they cook evenly.
- If you are serving the meatballs in a pasta sauce with pasta, (I sometimes buy a good organic tomato and vegetable sauce from the supermarket if I am in a rush) you can pop them straight into simmering pasta sauce and cook for 5 -10 minutes, until cooked through. I usually serve them with spaghetti, a rich tomato pasta sauce – either homemade or store bought – and a good grating of parmesan cheese.
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