POLOKWANE – Meatballs are ground meat rolled into a small ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning.
Meatballs are cooked by frying, baking, steaming, or braising in sauce.
What’s for Dinner says their recipe will ensure everything is bursting with flavour and depth.
“Don’t forget to sprinkle with extra cheese to give the meatballs a tasty finishing touch.”
Ingredients
- 600g lean beef mince
- 2 clove garlic, crushed
- 1 onion, finely chopped
- 25g blue cheese, crumbled
- 20g dry bread crumbs
- 10ml Robertsons Origanum
- 1 egg, lightly beaten
- 1 x KNORR Beef Stock Pot
- 200ml water
- 1 tin tomatoes, chopped
- tsp Robertsons Ground Black Pepper
- 400g spaghetti, cooked and drained
Method
- Combine beef mince, garlic, chopped onion, cheese, bread crumbs, Robertsons Origanum and egg in a medium bowl. Shape into 12 meatballs with wet hands.
- Fry the meatballs off in a large non-stick pan on medium heat until golden brown.
- Add the Knorr Beef Stock Pot, water and tomatoes.
- Bring to the boil over medium-high heat and simmer for 5 minutes. Season with black pepper.
- Reduce heat to low and simmer, uncovered until meatballs start to become firm, about 5 minutes. Turn meatballs gently, then simmer until done, stirring occasionally.
- Serve over spaghetti and sprinkle with some extra cheese.
At Caxton, we employ humans to generate daily fresh news, not AI intervention. Happy reading!
