“That was fantastic, D!” I always know a meal is good mum ends her dinner with that comment: And my sisters and when my daddy gobble it down really fast. I have been trying a lot of new recipes and techniques lately and I was over the moon when this turned out better than I could have anticipated. My first meatball recipe is significantly different from this one. You can try both and see which one you personally like best. But judging form how fast these meatballs were cleared, this recipe is a winner!
They were cooked in two phases. They have two types of meat: pork sausage and minced beef which come together in the most beautiful flavor bomb. The cheese adds a lot of moisture and flavor. The juicy, rich sauce that coats them will make your tongue lick your brain.
PREP TIME: 20 MINUTES COOK TIME:50 MINUTES SERVES:7
5 Tomatoes, grated
3 small red onion, finely diced
2 1/2 tablespoons of tomato paste
1 kg of ground beef
3 pork sausages
1 large bunch or fresh coriander, chopped
6 cloves of garlic, minced
1 egg, whisked
1 cup of breadcrumbs
1/2 a teaspoon of ground nutmeg
3 tablespoons of black pepper
3 Tablespoons of royco
Salt to taste
Put your minced beef in a large bowl. Take your raw sausage and squeeze the meat into the bowl. Mix it roughly.
Then add the pepper, nutmeg ,bread crumbs, whisked egg, the cheese and half of the chopped coriander. Mix everything until all the ingredients are distributed evenly.
Using two kinds of meat adds more flavor and character to these meatballs. You can use any meat you want actually. That’s the goodness about meatballs since it leaves alot of room for you to try your own stuff. You can use turkey and I remember my friend Ashley tired my other meatball recipe using fish,yum!!!
Scoop the meat and roll them into medium size balls. Do not over work them or make them too compact. Because this recipe has eggs and breadcrumbs, the meat sticks together pretty easily. Unlike this other recipe, making the balls does not require too much energy. That’s another plus.
Our kitchen is west-facing so lots of light floods in in the afternoon and evening. I like that alot.
Put some oil in a large pan or a flat grill and grill or shallow fry the balls. It should take about 8-10 minutes for them to cook through. Do not crowd them, put a batch at a time.
You can break one meatball to ascertain whether they are done. They will develop an amazing thick golden brown crust which makes them even more fantastic. After this set them aside as you prepare the sauce.
As they rest, this releases their juices and adds to their moistness and flavor.
For the meatball sauce:
Add the onions and allow them to fry until they soften. Add the garlic and let this cook for about two minutes. Then add the tomatoes, the coriander and the tomato paste together with 1/4 cup of hot water. Mix your salt, 3 tablespoons of royco and 1 tablespoon of black pepper to form a thick paste and add this to the sauce .Let this simmer for about 5 minutes. Ensure you have some coriander left for garnishing.
Then throw your meatballs into the sauce and allow this to simmer on low heat for 10-15 minutes. If you feel the sauce is reducing, you can add some hot water or beef stock (1/4 cup at a time to retain the thickness).
If you like, you can add some more cheese then you let this simmer for extra flavor. I highly recommend this step as it is exactly what I did.
Remove from the heat, garnish with the remaining coriander.
This is one recipe you have to try. All the ingredients I had used can be found in any local supermarket. So you really have no excuse… :). If you have trouble finding an ingredient, feel free to ask me.
This tastes particularly great eaten
uncontrollably straight from the sauce pan with your fingers with any pasta dish, some rice, mashed potatoes, chapati (yuuummmm!) and I also feel, with some ugali.
Make May your meatball month.
Love & Light,
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