Posted by: Joan Spiller | May 28, 2011

Meatballs – Recipes


I’ve always said if I was a meat eater, I’d probably live on the more processed types of meat – that includes meat balls, burgers etc cos gosh they smell good when they’re cooking. Of course, we’ll never know cos I can’t eat ’em but you lot can! So to make a nommy spaghetti sauce with meatballs, to serve 4 people all you will need is:

200 g minced beef
200 g ground pork
Fistful of flat leaf parsley – cup up roughly
1 slug of red wine (that’s the best measure ever .. you can choose how much!)
2 tablespoons parmesan cheese – grated (NOT the dust in a can!)
2 garlic cloves – chopped
3 T fine breadcrumbs
milk, enough to cover the breadcrumbs
whole meal flour (or white if you don’t have w/m is fine, I just like the crunch and taste of wholemeal in fried food)

For the sauce:

500g chopped tomatoes – canned are good, do it!
2 shallots, finely diced (or red onions)
3 garlic cloves, halved
1/2 red chilli, finely sliced (seeds in for heat / seeds out for less heat)
2 T pitted green olives (drained)
1 small bunch basil
1 T oregano – no one has this growing fresh but if you did: go for it
salt & freshly ground black pepper to taste
olive oil

Heat the oven to 180°C.

Soak the breadcrumbs in the milk. Sauté (lightly fry) the shallots, garlic and chilli for 2-3 minutes until soft. Deglaze the pan with aforementioned “splash” of red wine. I’d guess this to be around 1/2c tops.

Add the tomatoes along with the basil, oregano and finally the olives. Simmer to reduce (this should take no more than 5-10 mins).

While the tomato sauce is cooking, make uppa ya meat ballsa! (Sorry it has to be said that way)

Into the mince add the parsley, parmesan, garlic and soaked breadcrumbs, mix well. ‘Fraid this is the time to dive in with both hands and smoosh it all together. Season with a little salt and pepper. PS This is also when the phone will ring, so have someone around to answer it for ya! Never fails, trust me ..

Shape into small sized (golf ball is about right) balls and lightly coat the meatballs in the flour then fry in hot olive oil until golden. You do want colour here, so don’t rush this bit.

Add the meatballs to the tomato sauce and bake the lot in a serving dish, in the oven for 10 minutes.

You could serve this with rice or pasta ..  over to you really!

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Responses

  1. Hi Joan, I’ve been reading for a while, and lots of your recipes look delicious, but I am perplexed – do you mind me asking why you’re a vegetarian? I’ve nothing against it (was one myself for a number of years) but just curious, since you seem to cook a lot of meat. 🙂

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    • hiya Rosa .. it’s pretty simple: I was raised a vegetarian by fairly militant vego-types (meat was of the devil etc) but I then married a man who was a 3 meat and 1 veg kinda guy Rosa – his idea of a balanced meal is steak, bacon, eggs and chips with some steak on the side! Also, at the moment you will see a lot of meat recipes appearing cos a friend of mine has requested some good family meat meals for her 3 boys. Personally, I cannot ever even imagine eating meat, but I don’t have any problem with others doing it. I just wish they’d use free range meat, so at least the animal had some quality of life before becoming dinner 😉

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      • Thanks Joan – I love your “3 meat and 1 veg” description! And your recipes do look scrummy, I was just getting confused. 🙂 Makes perfect sense now!

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