Easy Peasy Meatballs

[Moby-Dick]

The receipe is taken from a book I got my Dad last christmas , entitled " A Recepie book for a man who probably only owns 1 saucepan"

it caught my eye , and Iv'e finally got round to giving it a go

1 Kg of Mince ( fresh is ideal but I just defrosted some frozen stuff )
Packet of French Onion Soup Mix
2-3 Tablespoons of Soured cream
some chopped parsely salt & pepper

combine everything in a bowl and mix (dont use too much cream or it will be a bit sloppy )

heat oven to 160c

form mixture into balls ( squash ball sized seems ideal ) and bake for about 15 mins


they suggest having them to dip into sauces , but I felt like going a bit more traditional

afer cooking the balls I transferred them to a dish , covered with some pasta sauce ( of course that I made the other day , I just happened to have sealed it in a jar marked Dolmio ) and wacked in the microwave for a few mins to hot up.

serve with some nice pasta

[Tumble]

crikey that is easy... bet even I could do that

[Zak33]

slightly more adventureous....and I know its good, cos even TiG ate them

1 Packet of mince
1 Green(mild) Chilli ...chopped fine
1 lump of hard cheese (cheddar, pecorino, parmesan, whatever) grated
1 glass red wine
1 tin chopped tomatoes

Put mince, chilli and grated cheese into a bowl, mix first with spoon, then with hands......really SQUISH it up...

Get large pan....put oil in and heat it on low gas.

make balls from meat, about table-tennis ball sized with your hands. Put into oil one at a time as you make them.....don't move them about too much...just let em cook on one side for 5 mniutes and by the time the last one is made, move the first one a bit....the odd one might split in half....tough....dont matter.

Once mildly cooked (10 minutes roughly) pour over glass of red wine...bring back to the boil....pour over the tin of chopped toms....bring back to boil.

Mild simmer (that means low gas, gently bubbling)

Cook for 10 minutes like that.

Total time...about 25 minutes....all in

Grate last bit cheese if you got some.

[Ruggerbugger]

Here's what I use:

Lean steak mince (any amount upwards of 1lb)
Parmesan
Salt & pepper
Parmesan
Italian herbs
Garlic (finely chopped)
Red onion (finely chopped)
Garam masala spice
1 egg (beaten)

Lump everything together in a bowl (amounts aren't measured as you can tell ), shape into about golf ball sized... balls. Pop in fridge for about an hour. Fry in olive oil (preferably). I'm still working on making balls that are a bit moister after cooking, but they're definitely getting there.

For the sauce I use garlic and onion again and two 500g cartons of passata, although chopped tomatoes would be just as good, liberal amounts of Italian herbs, four large spoonfuls of marscapone (thickens the sauce nicely) and loads of Parmesan. Mix everything together and finsih off in the oven for 15-20 mins. Serve with spaghetti.

Just had this tonight

[Funkstar]

well they all sound good.

Moby reminded me of a book i got a coupe of christmasses ago: Dude Food - Recipes for the modern man

i need to broaden the things i cook. i tend to stick with roasted veg, pasta and stir fry.

[Parm]

I love making Spaghetti and Meatballs, it's such a simple dish and people always enjoy it when they come around.

Here's what I use:

Mince Lamb (lamb meatballs are fab!)
1 or 2 slices of bread
1 teaspoon cumin seed
1 teaspoon coriander
1 onion, finely diced
red/green chillies, finely diced
1 egg
a splash of olive oil

Take all the above ingredients and put them into a blender. Once you've got your mix, put it all into a bowl, then make sure you wet your hands before making the mix into meatballs.
Wet hands will help you make the meatballs into a good round shape.

The size of the meatballs is totally up to you, but I usually double all the above ingrediants and make fairly big meatballs. Usually enough to feed 5-6 people.
I tend to go for a size slightly bigger than a golf ball.

Add a splash of oil to a baking tray, pre-heat the oven to about 200C. Place the meatballs on the tray and begin to bake. Every once in a while just move the tray a little to turn the meatballs and ensure they get a little brown all over, be careful not to break them.

Get some really long spaghetti on the boil and for sauce you can make your own but it'll be great with just a Ragu or Dolmio.

Grab a plate, put plenty of spaghetti onto it, make a gap in the spaghetti in the middle of the plate for your meatballs. Put 2-3 meatballs in and pour the sauce over the top.

Yummy yummy.

[ekundo]

i have that book, its awesome, the recipe works brilliantly for doing burgers aswell

[Honest]

Here's what I use:

Lean steak mince (any amount upwards of 1lb)

Lump everything together in a bowl (amounts aren't measured as you can tell ), shape into about golf ball sized... balls. Pop in fridge for about an hour. Fry in olive oil (preferably). I'm still working on making balls that are a bit moister after cooking, but they're definitely getting there.

Its the lean mince that is making the meatballs dry. You should try using normal mince, the extra fat should give them more flavour as well

[Ruggerbugger]

Cheers honest, I'll give that a go.

[menthel]

Tis true. Same also runs for making burgers. Sometimes you can even avoid breadcrumbs etc too.