Well, that title is a mouthful.
I enjoy eating and making meatballs and ninety nine percent of the time I bake them. This time round I decided to shallow fry them and all I can say is this, if you have an oven just bake your meatballs. Baking cooks many at a go and is pretty hustle free, you flip them just once 🙂
I developed this recipe about a week or so ago and the results were amazing. I am calling them garlic and herb to just give a leeway to use your favourite herbs or whichever herbs you have on hand.
I used a mixture of dried and fresh herbs because that what I had. I worked with dried oregano, dried thyme, fresh rosemary and basil. Oh and another thing, I never put breadcrumbs or eggs in my meatballs, yeah! It’s possible to make meatballs without those two.
The ingredients needed.
Anyway, let’s get into making the meatballs.
Add the minced meat, the herbs, minced garlic, salt and black pepper. Use your hands to get everything mixed, then make the meatballs. You can use to freeze the meatballs for later cooking or cook right away as I did.
Since I was making a coconut mushroom sauce to go with the meatballs, I started with sauteing the mushrooms. I used canned mushrooms because they are easier to get than fresh ones. If you have access to fresh, use those.
For the mushrooms, in a skillet add a little oil and add the mushrooms. Always ensure not to crowd the pan since the aim is to brown the mushrooms. Remember to pat dry the mushrooms before putting them in the pan. then finish off with some salt and some minced garlic. Remove from the pan and set aside.
Now for the meatballs, in the same skillet add oil to coat the bottom of the pan and add the meatballs. Cook them for about four minutes before flipping to cook further. The meatballs will take roughly 12 -15 minutes to cook with occasional turning to ensure all sides are cooked.
Depending on the number of meatballs, you’ll need to cook them in batches to avoid crowding the pan. Set aside the meatballs. Yep, today we are setting aside everything 🙂
Reduce the oil and leave about two tablespoons of oil. Now we are at the sauce making part of the recipe. Essentially butter is used but I didn’t have any. The base of the sauce is a roux of butter (oil) and flour then adding milk to make bechamel. I added both coconut milk and milk.
Since I was going for curry flavours with the garlic and coconut milk, for the sauce I added some garam masala and the classic nutmeg (bechamel isnt’ bechamel without nutmeg).
Once the bechamel is going, taste for seasoning them add in the meatballs and let them simmer down for ten minutes. Finish off by adding the sauteed mushrooms.
Voila, garlic and herb meatballs in coconut mushroom sauce.
Very creamy and fully of flavour.
Perfect with some spaghetti or steamed rice.
I mixed mine with some spaghetti. When combining sauces with pasta always reserve some of the leftover pasta water to thin out the sauce.
Spaghetti with garlic and herb meatballs in coconut mushroom sauce.