Fresh Herb Meatballs
So simple to make, so easy to flavour as you wish, and terrific to make in advance and freeze. Seasonings are the key to ensuring that meatballs are full of flavour. We recommend a simple, tomato sauce in this recipe, but you'll find other variations throughout Minced that spice up your choices and family meals. Meatballs are ideal as tapas, an entree, or as a hearty meal. They are a great standby and a favourite with everyone.
- 500g Prime Beef Mince
- 1 large egg
- 2 cups fresh breadcrumbs
- 1 large handful each of fresh parsley and basil, finely chopped
- 1 tsp dried oregano
- 2 tbsp tomato paste
- 1 tsp paprika
Tomato Sauce Ingredients
- 1 finely diced onion
- 1 clove garlic, crushed
- splash white wine
- 400g chopped tomatoes in their own juice
- 1/2 cup liquid beef or chicken stock
- 1 tsp each of dried rosemary and basil, a tbsp of each if fresh (finely chopped)
- Make your sauce first - the longer it has to simmer the better the flavours will be. Heat a splash of olive oil and gently fry onions and garlic together until the onions are clear and soft. Add the remaining ingredients and bring to a gentle boil. Turn the heat down a tad and simmer gently, uncovered, for at least 10 minutes until the sauce has thickened.
- While the sauce is simmering thoroughly mix all the ingredients for the meatballs in a large bowl. Once thoroughly blended, shape each meatball from a tablespoon of mixture. If you are finding the mixture too wet, sprinkle over a tablespoon of flour, add a pinch of salt, then mix in well.
- Heat a splash of good olive oil in a large frypan. Cook in groups so they can be easily turned until browned all over. Keep the cooked meatballs warm until they are all done - and then if wished, top with the sauce.
- If you want to freeze them, let them cool, and then place on tray you can fit in your freezer. Once frozen, put them in a container or freezer bag, label with the date, and put them back in the freezer.
- Serve piled high on lightly toasted ciabatta that you have drizzled and grilled with garlic infused olive oil, or eat on their own topped with the tomato sauce.