The same night I prepared the baked potatoes I decided to prepare some meat balls sauce.
For the meat balls
1/4 kg minced meat
Breadcrumbs (left over from the fish fingers)
1/4 tsp salt
1/4 tsp black pepper
1/2 teaspoon dried rosemary leaves
A handful of dhania chopped
Flour for coating
Oil for frying
In a large bowl combine the meat, bread crumbs, dhania and seasoning(salt,rosemary,black pepper). Use your hands to ensure all the ingredients are incorporated.
Then, still using your hands take small portions of the meat and shape them into meat balls.
Most meatball recipes that I’ve come across also incorporate an egg which more or less acts as a glue to make sure the balls don’t fall apart. since I wasn’t planning on using any eggs, I put the meatballs in the freezer for about 20 minutes so that they can become stiff.
Once they are stiff enough remove from the freezer dust them with some flour and shallow fry them.
Drain over a paper towel covered plate.
Since we will incorporate them into the sauce they don’t need to cook through, they’ll do that while in the sauce 🙂
Look out for part 2 for the rest of the sauce.
[…] For those who missed part one you can find it here […]
[…] beauty of this recipe over the previous one is that it’s less tedious since you just pop the meatballs into the oven and wait. Plus no […]