Meatballs are one of those stock-standard recipes and yet, some say that they struggle to make a good meatball. These versatile little balls should always be flavourful and still juicy – a dry, tasteless meatball is really unappetising. Here is Heleen Meyer’s tried and tested recipe which will never disappoint and taste just as good every time!
Many ways with meatballs
The type of mince, seasonings and choice of cooking method to prepare meatballs all play a role in the end result. What makes meatballs ideal to cook in bulk, is their versatility. Whether these are served with a tomato sauce, on pasta or mash, packed for a picnic with fresh salad ingredients or cooked vegetables, it is always a great family meal. Meatballs are great on a party platter with a choice of fresh veggies and homemade dips, like hummus, yoghurt seasoned with herbs and mustard or just a sweet-chilli sauce or wholegrain mustard.
By changing the spices in the same basic meatball mixture, you can easily create something new. Add ground cumin, lemon rind and mint to the mince and serve these with dollops of plain yoghurt, seasoned with fresh mint, for an aromatic Moroccan flair. Or make them more Italian by adding lots of fresh herbs and serving them in a rich tomato sauce. Any type of mince can be used from beef, pork or lamb to chicken or ostrich, or a combination will also work well.
Meatballs can be pan-fried in a thin layer of olive oil until golden brown. Do take care that they don't become overcooked and dry. Follow the method in this recipe as a good guideline to keep them juicy. Alternatively, make them in the oven. Pack raw meatballs in an oven dish, cover with foil and bake at 180 ˚C for 20 minutes. Remover the foil and bake for another 15-20 minute or until golden brown and cooked. The size of the meatballs will determine the cooking time.
Another favourite, is to cover the cooked or uncooked meatballs with an aromatic homemade tomato sauce and a sprinkle of cheese. Bake until heated through (or cooked if baked from raw) and golden brown. It's such a comforting meal! Meatballs are great to meal prep and freeze, so make a double batch and save some for later – simply thaw, heat up and enjoy in a different way every time.
Easy meatball recipe
Makes 12 – 15 meatballs
Recipe by Heleen Meyer
500 g lean beef, pork, lamb or ostrich mince
2 carrots or baby marrows, coarsely grated
60 ml (¼ cup) uncooked oats
1 egg, beaten
10 ml (2 tsp) dried thyme or 15 ml (1 tbsp) fresh thyme
15 ml (1 tbsp) ground cumin
45 ml (3 tbsp) chopped fresh Italian parsley
lemon juice, salt and black pepper to taste
30 ml (2 tbsp) olive oil, for frying
1. Place all the ingredients, except the oil, in a large mixing bowl and mix until well combined. Season to taste with salt, pepper and lemon juice.
2. Roll mince mixture into small balls (about 30 ml each).
3. Heat half of the oil in a large frying pan over a medium heat. Fry meatballs on all sides until golden brown, but not completely cooked.
4. Reduce the heat, cover with a lid and simmer for a few minutes until cooked, but still juicy. Spoon out and repeat with the remaining meatballs and oil.
5. Serve in any of the recommended ways. It's delicious as a meal with salad ingredients and veggies or sweet potato wedges. Alternatively, serve as part of a pasta dish with a rich tomato sauce.
Tips:
1. If preferred, substitute the grated carrots or baby marrow for grated apple. Pork mince is delicious with apple.
2. Instead of Italian parsley, use any other fresh herbs of your choice, or a combination of herbs. Try basil, mint, coriander or origanum.
Visit Heleen’s website (www.heleenmeyer.co.za) for more recipes like this.
Image by Adel Ferreira.