Meatball Recipes

Prep Time
20 mins

Cook Time
1hr 45mins

Servings
4 People

Goodness Gracious, Great Balls of Fire.

Meatball Recipes is on the menu today.....Yipee

Hi to all my fellow home chefs here on the east coast of Africa, and around this Beautiful world we live in.

So how on Earth am I going to get you to like any old meatball recipes concoction? Hang in there and see, cause today I'm gonna share my mom's recipe with you.

Wait a minute, breath in and out slowly and then decide if you would you like to join me,You would, great stuff welcome aboard. We are about to show you just how simple and easy it is to make my Mom's meatballs? (aka frikkadels here on the East Coast of Africa)

Right...... today you and I will be making these meatball recipe smothered in a rich, spicy, tasty tomato gravy the Home Cooking Haven way. This will make your taste buds tickle and your mouth explode with pleasant flavors.

Okay ready, first thing grab your apron and let's start with gathering all our ingredients for my Mom's meatball recipe.

Ingredients

Method

Ingredients for our Meatball Recipe

The easy thing about this recipe is that you can use any mince. Your preference could be beef, chicken, lamb or even veggie for those of us who do not eat meat.

So everyone can enjoy using this mouth watering recipe.

There are many meatball recipes around, but this one is the best!!

Today, at Home Cooking Haven you and I will be using topside beef mince, and I am really going to enjoy having someone like YOU helping me to make one of my favorite dishes.

How do you Make Tasty Meatballs?

Okey Dokey now that you got everything you need for one of our meatball recipes, it's that time again....... let's
"Start A Cooking".

Place breadcrumbs in a bowel and mix with the milk, allow to stand.
Using a whisk blend the egg, freshly ground black pepper and the coarse salt.
Wash you hands now, as the rest of the mixing of the meatball ingredients is going to be done by hand.
Place your beef mince, garlic, chopped onions, herbs, oregano, parsley and green peppers in a mixing bowl.
Add the whisked egg.
Now comes the part I like. Mix together using your hands, and don't overwork the mix.

Enjoying yourself so far great:

Now add the breadcrumbs soaked in the milk.
Using a tablespoon scoop out some of the mixture and form into balls shaped to your size preference.
While I'm doing this how about turning the oven onto 180° C.
Line your oven dish with tin foil and place your rolled meat balls on the foil leaving a space between each one.
Drizzle with olive oil and bake for 15 minutes.
Turn over and continue to bake for 15 minutes.
Remove from oven and set aside.
Save juice from oven dish for later.

How do you make the Best Meatball Sauce?

Place a med size pot on your hob.
Pour the juice from your meatballs (that you set aside earlier) into your pot.
Add onions and cook until translucent.
Add garlic, thyme, oregano , green pepper and chillies and stir.
Add crushed tomato and grated carrots, stir while bringing to the boil.
Turn the heat down to low and simmer for 1½ hours stirring occasionally.
Just before plating, you can either add your meatballs to the sauce (gravy)
When you plate you can pour the sauce over the meatballs.

Plating your Mouth Watering Meat Balls

You know, if there is one thing I really enjoy when I'm finished cooking, and I'm sure you will too and that is the plating, it gives me a great sense of satisfaction to see my recipe come alive.

But wait my fellow Chefs, before we do this, it is "time out", we have done such a great job together in the kitchen today, now we deserve to relax for a moment sit back and enjoy a glass of our favourite drink.

Okay that was great, now we can start plating selecting from various ways of serving our meatball dish i.e.

White or brown rice.
Basmati rice.
Any type of pasta.
Mash potato and peas.
Cauliflower rice/sweet potato mash (for those on the Banting diet).
Pap (African speciality).
Great as snacks and sauce dip of your choice during sundown's
Or just on its own with a lovely fresh bread roll.

As a side dish with your meal add a fresh French or Greek salad.

"Bon Appetit" (as my Mother-in-law would say) to you and all our fellow home cooks out there

Traditional Oven Temperatures

325° F
350° F
375° F
400°F

165° C
177° C
190° C
200° C

Slow
Moderate
Moderate
Moderately Hot

This article was printed from Home-Cooking-Haven.com.com

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Cooking Terms and Tips

Al Dente: Usually applied to Pasta, means cooked until just done, but not soft. The pasta should still maintain some "bite:

Barbeque: . Two cook foods over coals, known as a Braai in South Africa (The best in the world for this type of cooking).

Baste: Two moisten food for added flavor and to prevent drying out while cooking.

Blanch: Two cook briefly in boiling water to seal in flavour and color.

Bouquet Garni: A tied bundle of herbs, usually parsley, thyme, and bay leaves that are added to flavor soups, stews, and sauces but removed before serving.

Braise: Two cook first by browning, then gently simmer till done.

Bread: To coat with crumbs or cornmeal before cooking.

Broil: To cook on a rack or spit during or over direct heat, usually in an on top

Brown: Two cook over high heat, usually on top of the stove, to brown food..

Caremelize: To Heat sugar until it liquefies and becomes a syrup.

Core: To remove the seeds or tough woody centers from fruits and vegetables.

Cream: The butterfat portion of milk. Also to beat ingredients, sually sugar and a fat, until smooth and fluffy.

Cube: To cut foot into small ½ inch cubes.

Cut In: To distribute a solid fat in flour using a cutting motion, with 2 knives used scissors-fashion or a pastry blender, until divided evenly into tiny pieces. Usually refers to naking pastry.

Croutons: These are tiny cubes of toasted or fried bread, used as a garnish for

Coriander: Also known as Dhania

Dollop: A spoonful of soft food such as whipped cream or mashed potatoes.

Dot: To scatter butter in bits over food.

Dress: To coat foods such as salad with a sauce. Also, to clean fish, poultry or game for cooking.

Drippings: Juices and fats rendered by meat or poultry while cooking.

Drizzle: To pour melted butter, oil, syrup, melted chocolate, or other liquid back and forth over food in a fine stream.

Experiment: Always keep to the basics, but, take out and put in spices etc to your tastes.

Fines Herbs: A mixture of herbs, normally parsley, chervil, chives and tarragon used to flavour fish, chicken and eggs.

Glace: To coat foods with glossy mixtures such as jellies or sauces.

Julienne: To cut into long thin strips match-sticklike in shape

Macerate: To soak in flavoured liquid; usually refers to fruit

Picked Over: If you are working with lentils or other beans you might sometimes find a few little rocks that managed to sneak their way in, picked over means to make sure there are none left in what you are going to be using.

Poach: To cook gently over very low heat ib barely simmering liquid just to cover.

Puree: To mash or grind food until completely smooth. usually in a food processor, blender, sieve, or food mill.

Ragout: The basic method of preparation involves slow cooking over a low heat.

Reduce: To thicken a liquid and concentrate its flavor by boiling.

Render: To cook fatty meat or poultry - such as bacon or goose - over low heat to obtain drippings.

Sear: To brown surface of meat quickly over a high heat, to seal in juices.

Simmer: To cook in liquid at just below boiling point, with only a few bubbles breaking the surface.

Skim: To remove surface foam or fat from a liquid

Seep: To soak in a liquid just under the boiling point to extract the essence i.e. Tea.

Truss: To tie whole poultry with skin or skewers so it will hold its shape in cooking.

Whip: To beat eggs or cream with a wire whisk, egg beater or electric mixer which increases the volume as air is incorporated into the eggs or cream

Zest: The outer, colored part of the peel of citrus fruits.