🍝 Meatballs 🖉

Main

• 🖉

  ⏱ 1 hour

  Added by cp

  Ingredients

  500 g minced meat ( best 250g pork & 250g beef ).. Pay a bit more and get good quality mince - it tastes a lot better and you can really tell the difference.

  one onion

  one egg

  2 slices of dry white bread

  half a clove of garlic

  one teaspoon salt

  half a teaspoon pepper

  one teaspoon paprika

  half a teaspoon Sambal Oelek ( Hot Chilli Paste )

  one teaspoon Dijon mustard

  one bunch of fresh parsley

  one teaspoon oregano

  a splash of worcester sauce

  Instructions

  Soak the dry white bread in water for 10 minutes. Then press it in your hands to get as much of the water out of the bread as you can.

  Chop the onion into fine cubes, chop the parsley finely and mix all the ingredients together.

  You can either form little meatballs out of the mixture and deep-fry them or make hamburger-style patties which you can either pan-fry or barbecue.

  Preparing the meatballs

  Here are our ingredients (with the onion hiding behind the hot chilli)

  Soak your two slices of white bread in water (you can use stale old bread for this)

  Chop up the parsley

  To finely cut the onion, cut slices about 3 mm wide into the onion from the top. Don't cut all the way to the bottom but leave about half a centimetre as shown in the photo.

  Then turn the onion by 90 degrees and cut another set of slices into the onion, again stopping half a centimetre short of the base.

  Now flip the onion on its side and cut off 3 mm slices which will turn into nice cubes.

  Use the base that doesn't have the vertical cuts for something else.

  Now squeeze the bread to get as much water out of it as you can.

  Add all the ingredients to a bowl and mix them up until all the ingredients are evenly distributed. Then form patties from the mixture. The size and shape is up to you. You can either form little balls and deep-fry them or form patties and pan-fry them as shown in the next picture.

  When pan-frying, use a mixture of olive oil and butter (50-50). Don't heat up too much as you want the patties to be cooked thorough but not burned on the outside.

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• 🖉

  ⏱ 45 minutes

  Added by cp

  Jamie's Ministry of Food, p151

  Ingredients

  4 sprigs fresh rosemary

  12 Jacob ' s cream crackers

  2 heaped tsp Dijon mustard

  500 g minced beef

  1 heaped tbsp dried oregano

  1 large egg

  salt and pepper

  olive oil

  a bunch of fresh basil

  1 medium onion

  2 cloves garlic

  1/2 red chilli

  Two 400g tins chopped tomatoes

  2 tbsp balsamic vinegar

  400 g pasta

  parmesan cheese

  Instructions

  To make the meatballs

  • Pick rosemary leaves off the stalks and chop them.
  • Wrap crackers in a tea towel and smash until fine.
  • Add to a bowl with the mustard, beef, rosemary and oregano.
  • Crack in the egg and add salt and pepper.
  • Divide into 4 large balls.
  • Divide each ball into 6 and roll into meatballs.
  • Drizzle with olive oil and jiggle about.

  To cook pasta meatballs and sauce

  • Pick the basil leaves.
  • Peel and finely chop the onion and the garlic.
  • Finely slice the chilli.
  • Boil a large pan of salted water.
  • Heat a large frying pan on a medium heat and add some olive oil.
  • Add onion to the frying pan and stir for 7 minutes or until softened and slightly golden.
  • Then add garlic and chilli, then add the basil leaves
  • Add the tomatoes and balsamic vinegar.
  • Bring to the boil and season to taste.
  • Meanwhile, heat another pan and all some olive oil and the meatballs.
  • Stir and cook for 8-10 minutes until golden.
  • Add the pasta to the water.
  • Add the meatballs to the sauce and simmer until the pasta is ready, then remove from the heat.

  To serve

  • Drain the pasta, keeping a bit of the water.
  • Spoon half the tomato sauce into the pasta, adding the reserved water to loosen it.
  • Sprinkle over small basil leaves and some grated parmesan.

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