500 grams
minced beef 10 grams plain white bread 1 large onion (grated) 3 cloves garlic (minced) ½ tsp ground black pepper a pinch of salt Tomato sauce: 2 cloves garlic (minced) 1 onion (chopped) 2 tbsp flour 2 tbsp tomato paste 4 tbsp vegetable oil 1 litre of water ½ tsp Schwartz oregano 1 Schwartz bay leaf a pinch of salt Instructions Start by soaking the plain white bread in water. In a bowl, using your hands mix the minced beef, with the garlic, onion. soaked bread (remove the water), black pepper, and salt. Wet your hands with water and start rolling the mixture into 1 inch balls. Repeat with remaining mixture. Heat oil in a skillet over medium heat, and brown the meatballs all over (about 4-5 minutes). OR bake in the oven on 180c for 20 minutes To make the sauce: Heat oil in a skillet and sauté garlic with onion for about 5 minutes Make sure to stir constantly. Add the flour and keep stirring. Add salt, oregano, bay leaf, and tomato paste. In a medium pot add 1 litre of water, then add the tomato sauce mixture and mix well. Leave it until it starts boiling. When it starts boiling, add the meatballs. Lower the heat so it bubbles gently, close with a lid and let it cook for about 20 minutes or until sauce thickens. Serve with cooked rice or mashed potatoes. 3.5.3208
It’s beefmeatballswithtomatosauce, garnished with some baked baby potatoes with fresh rosemary. I used minced beef, mixed with some herbs and a little bit of onions
Beef mince makes many low cost and delicious family meals. Beef Mince Recipe. Meatballs have probably often been used as a way of making meat go further by combining it with other, lower cost ingredients such as breadcrumbs, oatmeal, rice or cheese and creating different flavours with herbs and spices
cup of beef stock. While the sauce is cooking make the meatballs. To make the sauce. place the mince, the remaining garlic, the chopped fresh chilli, the mustard,cumin & coriander, cinnamon, salt, pepper & the egg in a large bowl, mix really well squeezing everything together
There isn’t anything particularly difficult or complicated about Kefta Mkaouara or Moroccan Meatballs, the keftas themselves are pretty straight forward, flavoured with paprika and cumin, typical North African spices
I used a pack of meat balls, which are just made of minced/ground beef. To stretch this for a family, you could have more veggies and serve it with some rice
Fabulous balls, I love meatballsand these beautiful little balls are loaded with flavour from caramelised onions and home made fresh sharp goats cheese that balances really well with the sweetness from the onions, a few herbs and seasonings and you are served up with delicious moist and moreish meatballs, so make plenty as these are a great left over in the fridge for snacks, tossed in a slow cooked tomatosauce over spaghetti or served on top of a toasted strip of french bread and finished off with mozzarella cheese in all a great way to serve three or four meals from one cook
I’ve used chicken here, but you can also do beef or pork, totally up to you. This particular recipe has baked chicken meatballs dunked in a toothsome roasted red pepper-tomatosauceand of course, lots of melted cheese
To serve, spoon the hot tagliatelle into a wide bowl, put the meatballs on top, pour over the tomatosauce, scatter with Parmesan and garnish with a little basil
I decided to use a combination of pork & beef mince for the meatballs, as I felt the beef would be too strong a flavour and purely pork would be too weak a flavour
Comments
Log in or Register to write a comment.