Weeknight whip-up, dinner party dish, foolproof kids’ meal – is there anything meatballs can’t do?
While ‘basic’ may be part of the name of this recipe, I can promises you these meatballs are anything but! Just a handful of ingredients is all it takes to create these juicy beef meatballs. Prep them earlier in the day, store in the fridge and whip ’em out when it’s time to cook.
If you’ve got a tribe of people coming for dinner, you’ll want to prepare a meal that allows for less time in the kitchen and more time to chat. The good news is, any meal with meatballs will fit this bill. Serve in American-style subs, with pasta, in tacos, soups or even as a snack with my Homemade Tomato Sauce.
This recipe is from the June/July issue of NADIA magazine.
- panko breadcrumbs ¼ cup
- milk ¼ cup
- egg 1
- premium beef mince 500 grams
- onion 1, finely diced
- garlic 1 clove, finely chopped
- beef stock powder 1 teaspoon
- herbs 1 tablespoon, freshly chopped, plus extra to garnish
- rice bran oil 2-3 tablespoons, for frying
Combine breadcrumbs and milk and leave to swell.
- Lightly beat the egg until liquid.
- Combine the mince, onion and garlic and mix well.
- Add the breadcrumb mix and beaten egg to the mince. Add the stock powder and chopped fresh herbs. Mix well until thoroughly combined.
- Roll mixture into even-sized balls (makes about 24). Cover and chill until ready to cook.
- Heat the oil in a large frying pan. Cook meatballs on all sides over a medium-low heat until cooked through and golden brown. You may have to do this in batches.
- Grind over some pepper, garnish with herbs and serve. They’re great in tacos, wraps or in a sub.