Meatballs (and sauces)

Dee140157

I just mix mince with onions and make into a ball. It is the only time I don't use extra lean mince though as you need a little fat to help them stick together. I do however cook them on a rack over a roasting tin in the oven for about 15 mins before stirring into the sauce. This way they stay firm and the fat drains away.

Maxjessdru

I make mine with mince, onion, breadcrumb and egg. I also grill mine and if any leftover, freeze in the tomato sauce I serve them with so can just be put into one pan to reheat when defrosted.

Beccah_3

Oops hit send too soon.
I used to have the same problem Maz. mine were always falling apart as I grilled or fried them. I tend to to make a massive batch of meatballs and burgers at the same time, using the same recipe. I take a kilo of mince, add 4 handfuls of breadcrumbs, chopped gerkins, steak sauce, fried onions, mustard, herbs, lots of black pepper and 4 eggs. I also find that using only egg yolks , rather than whole eggs is the key to making it bind properly.

mum_of_4

Beccah wrote: »

Oops hit send too soon.
I used to have the same problem Maz. mine were always falling apart as I grilled or fried them. I tend to to make a massive batch of meatballs and burgers at the same time, using the same recipe. I take a kilo of mince, add 4 handfuls of breadcrumbs, chopped gerkins, steak sauce, fried onions, mustard, herbs, lots of black pepper and 4 eggs. I also find that using only egg yolks , rather than whole eggs is the key to making it bind properly.

I've never used gerkins, and i will try only using egg yolks.

sistercas

I use sausagemeat onion breadcrumbs and a few chilli flakes roll them up and they fried ok I didnt move them about too much though

eamon

This is how I do it and its never failed yet.

This is how I make meatballs (recipe pinched & adapted from a M&S cookbook)


You need the following ingredients & tools


Large mixing bowl
Frying pan
large saucepan (I use my pressure cooker)
Blender or hand blender or processor
Clean work surface/board
Dinner plate x 2
Wooden spoon


1lb (equiv metric = 500g) minced beef (can use pork or sheep also lean or not doesn't matter)
large onion (peeled)
breadcrumbs (= 2 slices of bread from an 800g loaf, any style you have)
Salt (if you use it, I don't add salt to food)
Black Pepper (I use a pepper mill) enough for your taste
Worcestershire sauce, a good dash
2 x teaspoons English mustard (made up or ready made)
1 x Tin of tomatoes (400g size)
Tomato puree (about 1/3 of a tube)
1 x Aubergine (optional)
1 x Courgette (optional)
Mushrooms sliced (as many as you like but roughly the medium sized supermarket punnet, 200g ?)
Herbs (preferably fresh but dried is fine, oregano, basil & thyme is what I use) If using dried about dessertspoon size for the meatballs and ½ that for the sauce.
1 x Beef stock cube
Fresh Chillis (optional about 6 small)
Flour (any brand or type) just enough for rolling the meat ball in.
Oil for frying, probably about 3 tablespoons
1 or 2 teaspoons Cornflour
Grated hard cheese


Make the sauce first.


Empty the tin of tomatoes into the saucepan. Add the stock cube. Slice the mushrooms and add to the pan, add the tomato puree. (If adding aubergine or courgette now is the time to slice/cut up either vegetable and add to the pan) Add the herbs and salt/pepper to taste. Give everything a good stir and leave to one side.


Meatballs


Put enough flour unto the dinner plate and season with salt/pepper, mix up this mixture. Using the blender turn the onion into slush. Put meat, breadcrumbs, onions, mustard, worcestershire sauce, herbs, salt/pepper into the bowl. Using your hands mix thoroughly. You won't need any other liquids as the slushed onions add flavour & bind at the same time. Empty the mixture unto the clean worktop and divide into 24 equal pieces. Using your hands roll into balls. Roll the meatballs in the flour and set aside. Put the frying pan on the hob at a low to medium heat add the oil. When hot enough (test by dropping in bit of the flour if it sizzles it's hot enough) start adding the meat balls, brown the meatballs all over. Remove the meatballs from the pan and place on kitchen towels (use the 2nd plate for this) to drain any fat off.


Add the meatballs to the saucepan. If you are using a pressure cooker you don't need to add any more liquid. Put the lid on (add the weight) bring to high pressure and cook for 12mins. (Seasoned pressure cooker users will know to reduce the heat once high pressure has been reached). Release the pressure and open the cooker according to your brand of cooker. Give the mixture a good stir using a wooden spoons. Put the cornflour into a cup and add enough water to dissolve the cornflour. Add this to the pot, stir and return to heat leave to simmer for about 10-15 mins. This gives the cornflour enough time to cook, thicken the sauce and give the sauce a nice glazey effect. Coincidentally this is also enough time to cook the pasta. At all times don't stir too hard as this could break the meatballs.


Serve


If cooking conventionally add enough water to just cover the meatballs and sauce mixture. Bring to the boil, give a gentle stir, reduce the heat until just simmering and cook for about 1.5hrs. The cooking liquid will reduce down and the mushrooms and other vegetables will release their water content as well. Make up the cornflour as above and add to the pot, stir and leave for about 10-15 mins.


Serve


Note


You can make them spicy by finely dicing the chillis and adding to the meatball mixture.

Pretani

I add rice in mine instead of breadcrumbs, add an egg to bind them and cook in the oven with a tin of tomatoes, some beef stock or bisto granules, chopped celery and carrot.

red

i think you need to make sure there is enough fat in the meat mix and use an egg to bind it all together...coat in flour and brown off at a high temperature so that the meat inside cooks slowly and the browned off shell will keep it all protected and together, if that makes sense.

tjp70

Some of the supermarkets are selling meatballs at greatly reduced prices at the moment, so I picked up a couple of packs, as I like a bargain!! But what do I do with them?

I know I can bake them, but does anyone else have any other recipes, maybe for a sauce to go with them?

Tracy

eamon

We need more info. Whats in your fridge etc. Do you have any tin toms, onions, mushrooms (fresh, dried, tinned). Meatballs in a spicy tomato sauce etc. Curried meatballs.