Fresh herb meatballs
A simple meatball recipe
Serves
5 - 6
Prep Time
15 mins
Cook Time
20 mins
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 that spice up your choices and family meals. Meatballs are ideal as tapas, an entrée, or as a hearty meal. They are a great standby and a favourite with everyone.
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ShareIngredients
500g Quality Mark beef mince
1 egg
2 cups fresh breadcrumbs
a handful of parsley
choppeda handful of basil leaves
chopped1 tsp oregano
2 Tbsp tomato paste
1 tsp paprika
1 onion
finely chopped1 garlic clove
crushedA splash of white wine
400g chopped tomatoes
1/2 cup beef stock
1 small sprig fresh rosemary
finely chopped1 tsp dried basil
Method
Make sauce first. The longer it has to simmer, the better the flavours will be.
Heat a splash of olive oil and gently fry onion and garlic together until onion is clear and soft.
Add remaining sauce ingredients and bring to a gentle boil.
Turn heat down a tad and simmer gently, uncovered, for at least 10 minutes until sauce has thickened.
While sauce is simmering, thoroughly mix all ingredients for meatballs in a large bowl.
Once thoroughly blended, shape each meatball from a tablespoon of mixture.
If you find the mixture is too wet, sprinkle over a tablespoon of flour, add a pinch of salt, then mix well.
Heat a splash of olive oil in a large frying-pan.
Cook meatballs in groups so they can be easily turned until browned all over.
Keep the cooked meatballs warm until they are all done.
If you want to freeze them, let them cool, and then place on a tray you can fit in your freezer.
Once frozen, put them in a container or freezer bag, label with date, and return to 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 tomato sauce.
