Such a staple in our family, all year round.
Tonight, I have been making one pot mini Italian meatballs!
So, I got to thinking whilst I was making them, one, how easy they are and two, how many different recipes there are!
Swap the beef for lamb, pork, chicken, turkey or veal, the list is endless, then switch out the herbs & aromatics and you have Moroccan, Greek or Arabic meatballs! Honestly I could write about this subject forever!
Then, how do you serve them?
On Fresh Ciabatta? Over spaghetti? On rice? On a stick! Again the list goes on and on!
So I will start at the beginning, with my staple recipe, I wrote years ago and there are no eggs, onions or bread involved!
You will need
400 g of fatty chuck beef mince
a hand full of fresh parsley and basil
sea salt and freshly ground pepper (season well)
2 minced garlic cloves
1 teaspoon dried oregano
1/2 teaspoon of chilli flakes *optional
Mix well and pop in the fridge for half an hour.
Now take a pinch of the mix and roll it into a little ball. Do this until the mixture is all used up.
Now heat the olive oil in your heavy bottomed, non stick frying pan. Don't burn the oil.
Turn the heat down ahead of adding the tiny meatballs!
Add the meat balls and cook on low heat. Try to shift the balls in the pan without using tongs.
Now grab a half a glass of good red wine and toss it in.
Then add a 400g of tinned tomatoes, 30 mls of good passata, some garlic, basil, parsley and a beef stock pod with half a glass of water!
Now either serve with your pasta and sprinkle parmesan over, or add mozzarella balls into the pan and let them melt! Mop up with fresh bread!