I have to share with you a secret about meatballs. They are as fun to make as they are delicious to eat. 🙂
The meatball recipe from Rick Stein’s book ‘From Venice To Istanbul’ will have you grinning but there is a downside. You will find yourself turning your nose up to the store bought version. 🙂
Steps
- Making the meatballs
- Making the sauce
- Frying the meatballs
- Serving
Equipment
- 1 chef’s knife
- 1 mixing bowl
- 1 fry pan
- 1 sauce pan
Ingredients
- Meatballs
- 500g beef mince
- 100g panko breadcrumbs
- 1 egg, beaten
- 1 handful mint leaves, chopped
- 1 tsp dried oregano
- 1 tsp cumin, ground (my addition)
- 1 brown onion, grated
- 2 garlic cloves, finely diced
- 50ml olive oil
- 30ml dry white wine
- 1 tsp table salt
- Black peppercorns, ground (to taste)
- Plain flour (enough for coating the meatballs)
- Extra olive oil for shallow frying
- Sauce
- 60ml olive oil
- 6 large tomatoes, chopped
- 1 tsp salt
- 1 cinnamon stick
Making the meatballs
In the mixing bowl use your hands to mix the:
-
- 500g beef
- 100g panko breadcrumbs
- The beaten egg
- 1 handful mint leaves
- 1 tsp dried oregano
- 1 tsp cumin
- 1 brown onion
- 2 garlic cloves
- 50ml olive oil
- 30ml dry white wine
- 1 tsp table salt
- Black peppercorns
Roll the meat mix into balls, then slightly flatten each one prior to dusting it in flour.
Frying the meatballs
Add enough oil to your fry pan to shallow fry the meat balls, in batches, for 4 minutes per side.
Making the sauce
Warm the 60ml of olive oil in your saucepan.
Add the:
- 6 large tomatoes, chopped
- 1 tsp salt
- 1 cinnamon stick
Simmer, stirring occasionally, until you have a thick sauce. Then add the meatballs to the sauce pan and cook until everything is warmed through.
Serving
I simply added some coriander leaves and served warm as a starter.
Enjoy,
PK
Here are some more beef dishes and Rick Stein recipes:
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