Kim
Fairly easy Meatballs
Main Course item created by Kim, May 6, 2013
  • I call these "fairly easy" because you bake them not pan fry them, so once you've made the actual meat mixture and shaped the balls, it is "fairly easy" from that point, you can refrigerate them for later baking, or freeze them even. They can also be cooked and frozen for later use in a sauce.

    Fairly Easy Meatballs.

    500gm beef mince (ground beef)
    2 cups soft breadcrumbs - (stale bread is perfect)
    4 rashers bacon very finely diced or minced (ground)
    1 egg
    half bunch parsley finely chopped
    few sprigs fresh thyme leaves
    1 teaspoon paprika
    1 teaspoon Stock powder (or 1 stock cube crumbled)
    half teaspoon Celery salt
    half teaspoon garlic powder (or 2 gloves fresh garlic crushed)
    quarter teaspoon dried chili flakes (optional)
    ground black Pepper to taste
    pinch ground nutmeg


    In a large bowl, combine the breadcrumbs with the herbs and all the spices and seasonings, mix well and taste, adjust any of the seasonings, at this stage it should taste good, but slightly too strong obviously as the meat will dilute the tastes a bit.

    Once you are statisfied with the taste of the base mix, add in the meat, bacon and egg, mix well until combined.

    Roll into balls about 2cm (1 inch) diameter and place on a baking tray.

    Cover with aluminium foil and bake in a moderate oven 160°C for about 20 minutes, check how they are doing, turn them over, then you can either leave the foil off and brown them up (if you are serving them without a sauce) or cover them again and cook for a further 10 - 15 minutes until they are cooked through.

    Drain on paper towels and you can then put them into a tomato based sauce for spaghetti, or eat them straight!

    Optional extras you could include in the mix:

    Grated cheese
    Finely chopped veggies


    Do check out the "Image Gallery" tab on this recipe for more photos!
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