The very best meatballs

Try out this recipe for a delectable meatball experience.
 
meatballs

Recipe from: November 2012
Preparation time: 15 min
Cooking time: 20 min
 
 

Ingredients

 
  • 400
    g
    good beef mince
  • 100
    g
    good pork sausage or pork mince
  • 1
    small onion
  • 3
    cloves of garlic
  • 1
    lemon
  • 1
    tsp
    sugar
  • 1
    tsp
    garam masala
  • 1
    Tbs
    Worcestershire sauce
  • 2
    chunks of beef bone marrow
  • 2
    Tbs
    chopped basil
  • 2
    Tbs
    chopped parsley
  • 1
    egg yolk
  • 100
    g
    butter
  • Olive oil
  • Seasoning
Servings: Change Serving
 
 

Method

 
Chop the onion and crush the garlic.
Grate the rind of 1/2 the lemon.
Sauté the onion and garlic in a pan of half butter and half oil.
When the onion and garlic have softened (about 5 minutes on a low heat), add the lemon juice, sugar, lemon rind and garam masala.
Cook until fragrant (another 2 minutes or so) and remove from the pan.
Place the onion mixture into a bowl and into the fridge to cool.

In a bowl, combine the 2 meats. Add the bone marrow (chopped finely), the Worcestershire sauce, the chopped herbs, the egg yolk and season with salt and black pepper.
When the onion mixture is cold, add it and combine it well with your hands.
Then place it back into the fridge to cool again and rest. (You could roll them into balls before they go in).
Place half butter and half oil in a clean pan and pan fry the meatballs, turning carefully until browned.
They will be slightly raw in the centre and are best cooked through on a low heat in a lovely tomato based sauce.

You can jazz up the basic sauce with things like olives, chillis and capers.

Tip: Bone marrow: Ask your butcher or at any butchery counter in your supermarket. Make sure to ask for the biggest bones and that you will be using the marrow. It's very cheap too.

Serve with: These beautiful balls are great with pasta, creamy mash or lovely soft polenta.




 

 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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