Meatballs are a trend right now, much to the delight of hipsters everywhere.
If you can think up the flavours of a particular cuisine, you can adapt meatballs to anything, from breakfast burritos, to Moroccan tagines.
I don’t object to a makeover though, and these pint-sized morsels are delightful. Think of meatballs no bigger than your thumbnail, bursting with flavour, in a peppery tomato sauce.
I chose turkey mince because of their fantastic budget value, but you can always use a mixture of chicken and pork mince, or beef and lamb. Either way this makes a large pan of meatballs, leaving plenty of leftovers, which as we all know, taste better the next day.
Makes 60 small meatballs
- 500g turkey mince (or use a combination of chicken and pork mince OR beef and lamb mince if you prefer)
- 1 large onion, peeled
- 2 cloves garlic
- 2 thick slices day-old bread
- Sea salt and ground black pepper
- 2 tbsp olive oil
- 1 large onion, extra, finely diced
- 2 cloves garlic, extra, finely chopped
- 400g tin diced tomatoes
- 1 cup (250ml) beef stock
- 1tbsp finely chopped parsley
Place roughly chopped onion, garlic and torn slices of bread in the bowl of a food processor. Blend for a minute until the mixture is the same texture as coarse breadcrumbs. Add the mince, a good pinch each of sea salt and black pepper and blend until the mixture is fine and well combined.
Roll teaspoon-sized amounts of mince between your clean wet hands to make small meatballs, about the size of your thumbnail. Set aside on a tray and cover with a damp cloth and chill until you are ready to cook them. You can also freeze them at this point.
Heat olive oil in a large heavy based frypan. Add the meatballs in batches and cook for a few minutes on each side until they start to colour. Remove from the pan and set aside until you have browned them all.
Add the finely diced onion and extra crushed garlic to the pan and sauté for 5-7 minutes until the onion starts to soften and colour. Add the meatballs back to the pan, with the tomatoes, stock and a splash of red wine if you have it.
Bring the the sauce to a simmer, reduce heat and simmer, uncovered, for 25 minutes. Season to taste and add the parsley before serving over the top of pasta, or with some steamed vegetables on the side.
$9.40 for four greedy people with plenty for leftovers