Meatballs are such a great thing to make and can be served with a nice onion gravy and rice or with a tomato sauce over pasta like this spaghetti meatballs recipe or for a fantastic home made burger. Finding the right combination of flavors is what it’s all about, so of you like basil, add some. If you like hot and spicy, add a little chili and when you find the perfect combination for your taste, write it down. This is how I like meatballs for a quick dinner.(It make 4 large servings)
What you need
Meatballs
500g lean beef mince
2 cups breadcrumbs
2 eggs
Palm of fresh chopped parsley
Pinch of salt and black pepper
A little oil for frying
Sauce
½ cup finely chopped onions
1/2 cup beef stock
1/2 cup Mrs Balls Apricot Chutney
Butter, about 3 tablespoons
The process
Mix all of the ingredients for the meatballs together in a bowl and form balls about 5cm in diameter.
Brown the meatballs in a hot p[an with a little oil just to colour them and place in a casserole dish.
Heat your oven to 180 Celsius
Soften the onions in a pan with butter over a medium heat, add the stock and chutney and mix well.
Pour the sauce over the meatballs and bake in the oven for 25 minutes. remember to taste the sauce and add salt and pepper if need be.
Serve over rice or with mash.
Gosh! I can actually cook….its amazing.
Thanks for the EASY recipe – it was divine.
Thats fantastic, so glad you tried… keep cookin Anisha. G
Hi Graham,
Do you think it would make a huge difference if I used finely crushed cornflakes instead of breadcrumbs, as my man has just been told to steer clear of wheat.
Thanks
Hi Wendy, I can’t see why not.. I’m loving the idea. I would imagine you would need to crush them pretty fine though. Pls let us know how the cornflakes work out. G
My wife, son and myself are wheat/gluten intolerant and I love to make meatballs and instead of using flour or breadcrumbs I use potato/rice/corn flour as binding. If you really need to use bread may I suggest getting wheat/gluten free bread (Try your local heath shop).
Thanks for that Ockert, have a marvelous weekend. G
Mwah Mwah once again G …. not for this recipe I still have to try this one out but for the Rissole and Mushroom gravy. Plenty compliments. The sauce was absolutely divine. Must say I have never made a roux like this before, different but once you have the hang of it it is so simple. I used a small pan and when it got to the stir, stir stir part I found my stove was an absolute mess and had to run for a larger pan but the compliments I received on a fantastic dish were well worth it and cleaning the mess. was no fuss (after a swig of wine) To prevent the rissoles “cracking” should I use another egg or perhaps let them rest in the fridge for a while before frying them? I made more than 8 from 500g of mince and mine were not marbles either! Had a wonderful cooking weekend thanks to you whilst then men watched the rugby.
Wine, cooking, messy kitchen, rugby… sounds fantastic I can see you dancing around having a whale of a time… A little while in the fridge to firm them up will do the trick, I wouldn’t add another egg. Have a great week barbara 🙂 G
Hi Graham
I am looking for a really nice mince pie recipe, can you help please?
Thanks
Hi Barbara, here is a good one
http://www.cookuk.co.uk/cake/MincePies.htm
Cheers for now G