So in my never ending quest to find amazing recipes, I came across
an interesting way of making meatballs. Now i think most people love meatballs,
but they are sp time consuming to prepare. Thanks to Ina Garten’s “The
Barefoot Contessa” and Gordon Ramsey’s “Ultimate Cookery Course”
shows on Food Network (DSTV 175) I was armed with plenty of ideas on how to
make the ultimate flavoursome meatballs.
My main objectives were to have a generic meatball recipe
that had maximum flavour; maintained moisture in the meat; and ensured that
they could be prepared ahead of time and kept for a “rainy day”. So one morning
this past week, when I was due to only go to work in the evening I decided to
put my ideas to the test. I’ll call this “Kay’s Triple Delight Meatballs”
recipe
Ingredients:
600g Minced Chicken; 600g Minced Pork;
600g Regular Minced Beef (the fatty one)
2 Slices of Fresh White Bread;
½ Cup Dried Bread Crumbs
2 Eggs
1 Cup Milk
1 Large Onion Finely Chopped
2 tsp Minced Garlic
2 Tbs Cooking Oil
½ Cup of Grated Parmesan Cheese
2 Tsp Ground Black Pepper
1 Tsp Dried Basil
1 Tsp Dried Parsley
1 Tsp Dried Chilli Flakes
1 Tsp Garlic Herb Powder
4 Tbs Worcester Sauce
2 Slices of Fresh White Bread;
½ Cup Dried Bread Crumbs
2 Eggs
1 Cup Milk
1 Large Onion Finely Chopped
2 tsp Minced Garlic
2 Tbs Cooking Oil
½ Cup of Grated Parmesan Cheese
2 Tsp Ground Black Pepper
1 Tsp Dried Basil
1 Tsp Dried Parsley
1 Tsp Dried Chilli Flakes
1 Tsp Garlic Herb Powder
4 Tbs Worcester Sauce
1.
In a large mixing bowl, combine all the meats,
together with 2 Tsp of salt and the Worcester sauce. Leave to stand for 10 –
15mins
2.
In a smaller bowl lightly beat the eggs and
milk. Then add the fresh bread and the dried bread crumbs and leave to stand
until all the egg mixture is absorbed into the bread.
3.
In a large pan sauté the onions on a low-med
heat until they are thoroughly cooked (they should taste sweet). Once they are
cooked add the crushed garlic and cook for another 5 mins. Remove from heat and
allow to cool.
4.
Add the dry seasoning to the meat: Black Pepper;
Dried Basil; Dried Parsley; Dried Chilli Flakes; and the parmesan cheese. These flavours are my own, you can season them with whatever you like. Also
add the milky bread mixture and the cooked onion & garlic mixture. Combine well.
The mixture will be very wet.
5.
Now to ensure that the meatballs are even in
size; use a tablespoon to scoop the meat mixture and roll into balls. I used
an ice-cream scoop and this ensured that my balls were a nice medium size.
6.
Place the rolled balls into freezer containers, separating
the layers with cling-film. When finished, place the meatballs in the freezer
where they can be stored for up to 6 weeks, ready to be used when you fancy
them. I was able to make 45 meatballs from my mixture!
7.
These meatballs are versatile and can be cooked
in a marinara sauce for spaghetti; or a rich curry sauce to be served with
rice. It’s really up to you, and what flavour you desire them to have.
Using three different meats,
makes for interesting flavour; as well as maintains the meatballs juiciness. I
was pleasantly surprised that my local Pick & Pay did stock Minced Pork and
Minced Chicken. I
cooked my first batch, this weekend and they were everything I anticipated and expected them to be;
- AWESOME!
Last winter I was all into
soups; so I guess meatballs are my new
thing for winter meals in 2013 ...hehehehehehhehe
Happy Cooking!
