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...)



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!

[Tak]

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

[lostkat]

They look looooovely Pheebs. I make meatballs fairly often 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!!!

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! Hopefully Tescos at work will have some fresh herby stuff

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