Pheebs Meaty Balls.

Pheebs · 19-01-2008, 17:42

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...)

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

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

... 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!

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.

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

... 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

NOM!

19-01-2008, 17:42	#1
Pheebs Deep Throat Join Date: Jul 2006 Posts: 6,512	Pheebs Meaty Balls. 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...) Firstly, fry up your onions and garlic (I normally do mine in water to be healthier, but olive all is gooooood for this) Then... when the onions and garlic are browning off... chuck all the ingredients into a big bowl and mix. Season well! ... 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! 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. Eventually, they should easily roll around the pan and look nicely tanned like so... ... 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 NOM! __________________ http://www.spiffingdesigns.co.uk