The Mighty Meatball

Surely we’re all familiar with the iconic scene from Disney’s The Lady and the Tramp, when the two little love pooches are enjoying a romantic meal of spaghetti with meatballs, and like a true gentlepup, Tramp gives the last meatball to Lady – cue the melting hearts.

Be them with spaghetti, smothered with sauce or just plain and simple with a salad on the side, meatballs are great. Fact. And everyone has their own way of making them. These are the simplest of meatballs but you can add whatever you want in terms of spices and herbs depending on what kind of meal you’re feeling including cumin, mint instead of parsley, and even switch the meats around and do lamb ones!


You can serve these with pretty much anything from salads, to mash, to rice… whatever tickles your pickle on the day😝!

Here is a simple recipe, and if I’m not mistaken, this is how my Nonna Lucia has always made them, as has my Mum and my sister…

Serves: 3-4 people


Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes


Ingredients

500g Lean beef mince

500g Lean pork mince

1 Free range egg

2 Garlic cloves, finely chopped

Large handful fresh parsley, roughly chopped

50g Breadcrumbs

2 Tsp Salt

1/2 Tsp Pepper

Olive oil/vegetable oil, for frying


Method

  1. Throw everything into a mixing bowl except for the oil and then don’t be afraid to get your hands dirty. Get stuck in and combine everything well. You want to make sure you get the parsley and the garlic throughout the mix otherwise you’re going to end up with some really bland balls…

  2. When you’re happy, start rolling… I like to make mine bite size, means you can make more and they are just generally easier to eat and quicker to cook!

  3. Stick a pan on a high heat, add olive oil or vegetable oil (or if you have a good cooking oil that’s ok too), and once hot reduce the heat to medium (avoids burning the balls).

  4. Chuck in the balls and let them brown for a couple mins, I like to have them a little charred. Don't overcrowd the pan as that will stop them getting that extra char, so work in batches. Turn them over and repeat until cooked through!

Enjoy!

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© 2020 by The Rosemary Thymes. Cooked with a pinch of love from Italy & the UK 🇬🇧🇮🇹