Meatballs recipes
Our top 3 of 57 Meatballs recipes
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Mamma's Meatballs
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Spicy Dutch Meat Balls
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Moroccan Meatballs with Chorizo
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Ingredients
- 700g bottle of passata
- 1 teaspoon salt
- 100mls full fat milk
- pinch of sugar
- 500g minced beef
- 1 egg
- 2 tablespoons fresh parmesan
- 3 garlic clove minced
- 2 teaspoons dried oregano
- 3 tablespoons breadcrumbs
- 1 onion
- 1 tablespoon butter
- 1 tablespoon olive oil
- a good grind pepper
Method
- Firstly put the mince meat, egg, parmesan cheese, bread crumbs, 1 of the garlic cloves and 1 teaspoon of the oregano in a large bowl and with your hands dig in and mix it all up, adding a good grind of pepper and 1 teaspoon of the salt.
- Then shape into smallish balls ( this can take a while but is really fun to do, my kids enjoy helping)
- Place the meat balls on a plate and set aside while you make the sauce.
- Put the onion, remaining garlic and oregano into a processor or hand blender and blitz to a pulp. Heat the butter and oil in a deep pan, then scrape the onion garlic mix into it and cook over a low heat, making sure it doesn't catch, for ten minutes.
- Add passata and then half fill the empty bottle with cold water. Add this to the pan with a pinch of sugar and some salt and pepper, and cook for about ten minutes.
- The tomato sauce may look thin at this stage but don't panic it will thicken up later. Stir in milk, and then drop in the meatballs one at a time. Dont stir the pan until meatballs have changed from pink to brown as you will break them up.
- Cook everything for about twenty minutes, with a lid partially covering it. At the end of cooking time, check seasoning, adding more salt or a grind of pepper to taste.
- Serve with spaghetti or tagliatelle.
Ingredients
- 4 Slices Bacon
- 3 Speculaas (Cookies)
- 400g Minced Beef
- 1½ Tsp Speculaas Spices
- 3 Tbsp Ketjap Manis (Indonesian Sweet Soya Sauce)
- 1 Tbsp Sambal Bajak (Hot Indonesian Sauce)
- 25g Butter
Method
- 1. Cut the bacon into very thin strips.
- 2. Ground the cookies into fine crumbs and mix them with the speculaar spice powder, ketjap, sambal and bacon, then mix all of it throughly with the ground beef.
- 3. Roll the mixture into balls (about 24 of them).
- 4. Heat the butter in a large pan and cook for about 10 minutes on a low heat until golden brown.
- 5. Serve while warm with a little extra sambal.
Tips
Reduce down by simmering uncovered if the sauce is too liquid. Serve with spicy couscous mixed with raisins or plain rice if preferred. Enjoy!
5 Comments
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Jail Bird! Fri Jan 6 2012 • Reply
Hi Evelyne!So glad you enjoyed them! I have a chicken dish I served with these, I post that on too for you to try!Jail Bird!
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Jail Bird! Thu Jan 5 2012 • Reply
Ooops! YOUR meatballs!
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Jail Bird! Thu Jan 5 2012 • Reply
Hi Evelyne!Go for it! This is a really tasty dish and I guarantee you meatballs will definiately never be the same again!!Enjoy!Jail Bird!
Ingredients
- 750g minced lamb
- 1 butternut squash deseeded peeled and cubed
- 1 onion. very finely chopped
- 1 red chilli. deseeded and finely chopped
- 1tsp ground cumin
- 2 whole cloves, ground
- coriander leaves from a large bunch, ½ chopped, ½ left whole
- 1 egg, beaten
- 250g chorizo, chopped
- olive oil
- 2 tbsp harissa paste
- 2x 400g tins chopped tomatoes
- 400ml chicken stock
- 1 cinnamon stick
Method
- 1. Mix the lamb, onion, chilli, spices and the chopped coriander leaves together in a bowl. Add the egg and season well, combine with clean hands.
- 2. Form into small meatballs, about the size of a walnut.
- 3. Fry the meatballs in a little oil in a large frying pan until browned all over, adding the chorizo towards the end.
- 4. Scoop out of the pen and put to one side.
- 5. Add the harissa to the pan and cook for a minute. Add the tomatoes, butternut squash, chicken stock and cinnamon stick and simmer for about 15 minutes.
- 6. Add the meatballs and chorizo and simmer for another 20 minutes until cooked. Stir through the rest of the coriander and serve.
Jail Bird! has contributed to these popular cooking recipes:
12 Comments
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Add commentDIONNE Thu Feb 17 2011 • Reply
Minced meat is made from cheaper and therefore tougher cuts of meat and, as such, how can it be edible after cooking for only 20 minutes?! Surely it needs long slow cooking to tenderize it. I think, unless someone can come with an answer, I would fry the meatballs off and then put them with the sauce in the slow cooker to ensure they would be tender. I would welcome any comments on this because I have seen many recipes where minced meat is cooked for such a short period and I cannot see how it can work.
mother...hen Tue Oct 19 2010 • Reply
made this for last nights dinner
kitco Sat Jan 2 2010 • Reply
thank you
NikkiLovegrove Fri Dec 18 2009 • Reply
Like the CurryMaster, I bake my balls too (sorry, can't help smirking!) and I tip away the fat making it a bit healthier. My friend Miles adds the fat and uses red onions in the sauce which makes it a very rich sauce and the red onions are milder xXx
policymaker Sun Sep 20 2009 • Reply
Thanks for posting the recipe, we enjoyed this dish, I do no think it neccesary to add such an amount of water as my sauce did not ticken enough, and I had used cream instead of Milk, anyways im just pointing that out as the dish takes some effort so would be great to have the sauce texture as a paste.
Thanks.
ChristineJournet Sun Sep 20 2009 • Reply
Great recipe - I used lamb as my husband doesn't eat beef - it was fine, but I think in future I will give them a start in a bit of oil, before dropping into the sauce. Will definitely do this one again.
CurryMaster Thu Sep 17 2009 • Reply
I bake my balls first!
nickpope Sun Sep 13 2009 • Reply
I would fry the meatballs before they get near the sauce. This will help to increase the flavour and make them even more yummy.
Kimba Tue Sep 8 2009 • Reply
Made these last night, enjoyed them, thank you.
Kaybl Fri Aug 28 2009 • Reply
All the family loved it - used Dolmio Bolognese sauce instead of Passata.
wilsondan Wed Mar 4 2009 • Reply
I was wondering whether you ever include celery in your meatballs mix?
Charlottev Fri Nov 14 2008 • Reply
LOVE IT! THANK YOU!