Saturday, 14 May 2011
# 72 Fridays recipes: Meatballs
This is one of A's favourite dishes and when I make meatballs I always make 2 or 3 extra so he can take them to school the next day for lunch in a pitta bread.
1 thick slice of bread (remove the crust if too hard)
1 tablespoon milk + extra for the sauce
Pinch of paprika or chilli powder
1 small onion
Half a can of chopped tomatoes
A handfull of fresh coriander chopped or oregano and basil
Pinch of salt
Tear the bread and place in a bowl. Moisten with a tablespoon of milk.
Squeeze out the excess milk and crumble the bread over the meat in a larger bowl. Add a pinch of paprika or chilli powder and mix well.
Dust your hands with a little flour and sprinkle some over the meat.
Roll small portions of the meat between your palms to make small balls. Place on a tray lightly dusted with flour and cover with clingfilm. Place in the fridge to firm up, about 30 minutes is enough.
Pour some olive oil into a frying pan and cook the meatballs in batches until brown on all sides. Put them aside on a plate and add the chopped onion to the olive oil.
Allow to cook for a few minutes to soften and then add the chopped tomatoes, herbs and season with a pinch of salt.
Allow it to cook for a minute or two. Then pour this into a tall cup or container and blend.
Pour back into the frying pan, add some milk. Gently place the meatballs back in the pan, cover with the lid and allow to cook stirring carefully once in a while. Add a little more milk if the sauce gets too thicks and don't forget to turn the meatballs so they cook evenly.
Serve with white rice, mash potato, chips or spaghetti.