World's Best Meatballs. Seriously.

Tuesday, May 12, 2009

This is a really very excellent meatball recipe, that has been adapted over time. The lemon zest is important in adding an extra dimension to the flavour so make sure you don't leave it out...


800gm mince meat (beef or beef/veal)
2 eggs
1 slice of grainy bread soaked in milk until soft
1 1/2 tsp cumin
1 tsp mild paprika
1/2 tsp nutmeg
1/2 tsp cinnamon
1 1/2 tsp salt
Pepper to taste
Zest of 1/2 lemon
A few mint leaves finely chopped
1 onion finely diced
2 garlic cloves minced
Olive oil
1/2 cup plain flour
Sml tub of bocconcini - halved
1 large handful of fresh basil - torn
1/2 cup grated parmesan

Olive oil
2 tins of diced tomatoes
A pinch of sugar if needed
Salt and pepper to taste


Pre-heat fan forced oven to 200 degrees Celsius.
Sauce - saute garlic in olive oil and add tinned tomatoes. Season to taste. Simmer gently until you finish preparing the meatballs.
Dice the onion and crush the garlic. Saute until translucent. Cool.
Combine well - mince, eggs, spices, mint, lemon zest, onion/garlic, and soft bread.
Form into balls about 3-4cm in diameter and dust in plain flour.
Seal the balls until they are a little brown.
Place in baking dish.
Scatter bocconcini & fresh basil over meatballs.
Cover with tomato sauce
Sprinkle with grated Parmesan.

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