Meatballs: a staple to be made in bulk... just freeze what's left
Basic Meatball Recipe 1
- Combine the beef and pork in a large mixing bowl and mix together (easiest with your hands) before adding dry ingredients.
- Beat the eggs in a separate bowl and then add to all other ingredients.
- Make batches of small meatballs; eat some for now and what’s left over can be frozen.
- Use an oven tray and bake in oven preheated to 180°C for approximately 20 minutes or longer if you have larger meatballs (as the actress said to the bishop).
Basic Meatball Recipe 2
If you're using good quality minced meat with at least 15% fat, just shape meatballs (or hamburgers for that matter) with your hands and grill or barbecue.
Add to the flavour when you serve them with spicy salsas and sauces.
Basic Meatball Recipe 3
Save money and still keep the carbs low by adding pureed chickpeas to your meat mixture. With the right blend of spices (I prefer the mid-Eastern flavours of cardamon and cumin), these meatballs taste exotic and Moorish.
Eliminating the meat entirely will lead us to the wonderful dish, falafel.
Yogurt lemon sauce
Combine all ingredients. Cover and store in the fridge for up to 3 days.
In the bowl of a food processor add chickpeas, onion, garlic, coriander, parsley, egg, cumin, coriander and salt. Process until everything is chopped finely and the mixture has a grainy consistency. Scrape mixture into a medium bowl and mix in the ground chicken. Mix everything until just combined. Gently roll into 3-4cm balls (should make about 25) using your (washed!) hands to shape.
Heat a little oil in a large frying pan over low to medium heat and fry the meatballs gently for 8-10 minutes, turning frequently, until lightly browned on all sides and cooked through. Transfer to a paper towel-lined plate to drain. Repeat with the rest of the meatballs.
Serve warm or at room temperature with lemon yogurt sauce and a seasonal salad.
You can add what family and friends like best. As an alternative to the yogurt sauce, we often use a slow cooked sauce just made with canned tomatoes added to lightly fried onion and garlic in olive oil, Italian herbs and a little red wine. Cook very gently at a low simmer for one hour with the top off the saucepan so that it emusifies nicely.
Try adding some finely sliced cucumber and onion if you prefer more of a tzatsiki taste.
Chopped mint leaves for garnish