Pheebs Meaty Balls.

[Pheebs]

Nom nom nom!

I made these the other night and have done them a few times now! I keep changing the recipe slightly and am still perfecting it... I think I shouldn't have used passata sauce as it was a bit too tomatoey... think I will make up my own fresh tomato sauce next time!

Either way, give it a whizz and vary the ingredients to your tasting! Tis fab! Very light, fluffy and flavoursome!

So INgrediants...

Finely Chopped Onion (more finer than mine if you could... I started crying and chimped out of doing widgey bits!)
A crushed garlic clove
Some chomped up coriander (I only had left overs else I would have plonked in more)
An Egg
Some Plain Flour (couple of tablespoons? I was going to do bread crumbs but I was out last time and chucked in flour and it tasted supreme!)
Worcester Sauce (splash of)
Tobasco Sauce (to taste. I didn't have any so I threw in some cayenne pepper instead, Tobasco sauce FTW though)
Tomato Puree (A good dollop of it)
Lean Mince Meat (we had about 600g here...)

http://roger.picton.googlepages.com/1MeatballsIngrediants.jpg

Firstly, fry up your onions and garlic (I normally do mine in water to be healthier, but olive all is gooooood for this)

http://roger.picton.googlepages.com/2MeatballsOnions.jpg

Then... when the onions and garlic are browning off... chuck all the ingredients into a big bowl and mix. Season well!

http://roger.picton.googlepages.com/3MeatballsMix.jpg

... once mixed well, make wee meatballs! Littley ones tend to hold together better and cook through - I would suggest about about 2inches wide mebbe?) But I have a tendency to do them willy nilly - more fun that way!

http://roger.picton.googlepages.com/4Meatballs.jpg

Chuck em in a hoooot pan and cook! Best results for me have been small bunches at a time (so they don't sweat and "boil" instead... wanna fry em baby!) and in a non stick pan (the only one I have is a wok... but it does nicely!) Make sure you don't go prodding them around too much - leave them how they land for a good minute or two, otherwise they'll crumble and fall apart! After a minute, gently nudge them onto another side continue as be! I didn't cook with oil... just let the natural juices and fats come out of the balls.

http://roger.picton.googlepages.com/5meatballscooking.jpg

Eventually, they should easily roll around the pan and look nicely tanned like so...

http://roger.picton.googlepages.com/6Meatballscooked.jpg

... meaning they're done! HUZZAH! Chop one in half just to be sure but other than that, all you have to do is throw on some tomatoey sauce (like I said... passatta was a bit too strong in taste... I'll figure me a tomato sauce recipe another time) and then serve on a bed of salad and rice :)

http://roger.picton.googlepages.com/7MeatballsnSauce.jpg

NOM!

[Tak]

The sauce does look too tomatoey for me but the balls look yum :)

[lostkat]

They look looooovely Pheebs. I make meatballs fairly often :D The sauce I do with them is just half an onion finely chopped, clove of garlic, tinned toms, pinch of herbs de province and a pinch of sugar (to take the sour of the toms away). Don't think you need anything that's too exciting for the sauce because the meatballs are so nice :)

[Pheebs]

Yeh that's the kind of tomato sauce that I made last time.... but I had no chopped tomatoes (I died when I realised this :( Boo!)

And there you are telling me you don't make up your own recipes! Pah! ;)

*lub*

[BBx]

YUM!!! Another one to try!!! :D

BB x

[Jonny69]

Yummidge, they look good. I made a thread on making a plain tomato base sauce. I'm going to make some of that to chuck Pheebs' meaty balls in.

[BBx]

Going to try this one tomorrow! :D Hopefully Tescos at work will have some fresh herby stuff :)

Going to try and combine with this... somehow http://www.aspoonfulofsugar.net/blog/2004/11/italian_meatballs.html

BB x

[Muban]

I think all our tomato sauce recipes are quite similar. I normally use a finely chopped red onion, half a pepper finely chopped, garlic, tinned tomatoes, herbs and a spoon of lime marmalade.