Our way of creating delicious meal options with mince – these 3 kinds of meatballs are packed with flavour, spice and are easy and to make.
A scrumptious weekend lunch for the family – this method will make you skip buying store-bought meatballs for good. Whether you’re serving adults or a school crew, this dish is a pitch-perfect crowd pleaser.
You can choose one recipe or just make them all!
For the meatballs
Mix 3 cups of chicken/beef mince with 1 cup bread crumbs, 1 tbs red onion powder, 1 small beaten egg, 1 tbs garlic powder, 1 tbs black pepper powder, 1 sprig of parsley – chopped and salt. Form the mixture into balls and shallow fry them, keeping them on low flame and covered, ensuring both sides are browned and each piece is well-cooked.
Make some marinara sauce: warm 2 tbs olive oil in a sauce pan. Add 3 cloves chopped garlic and 2 chopped onions. Fry well. Add 3 crushed tomatoes, 2 tsp dried oregano, 1 tsp black pepper powder and 1 tsp basil, fresh or dried. Cook well. Toss in the meatballs into the thickened sauce. Cook, covered. Garnish with sprigs of parsley and serve as a topping over a bowl of spaghetti.
Fry 1 onion, 1 tsp chopped ginger and 1 tsp chopped garlic in 2 tbs sesame oil. Add 1 tbs soy sauce, 1 tsp soft brown sugar and 1 tbs honey. Whisk 1 tbs corn flour in water and pour it into the pot. Stir well. Add the meat balls and cook on a slow flame until the gravy has thickened. Garnish with chopped spring onions and serve with fried rice or noodles.
Heat 1 cup butter and switch off the flame. Add 2 tbs flour and stir well. Add 1 cup of milk, 1 cup beef stock and 2 tsp black pepper powder. Switch on the fire. Keep stirring until you get the sauce thickened. Add 2 tbs Worcestershire sauce. Add the meatballs and cook for few mins. Serve with pasta, garlic bread or over a bed of white rice.
By Christ & Co.