Easy meatball recipe
An easy meatball recipe is always a good idea!
Whether these are served with a tomato sauce, pasta, mash, fresh salad ingredients or cooked vegetables, it’s a great family meal. Make Morroccan meatballs by using lamb mince, coriander, cumin, lemon rind and mint, and serve with dollops of plain yoghurt. Or give them Italian flair by adding lots of fresh herbs and a rich tomato sauce. Or keep it simple and serve these easy meatballs as a party platter with a selection of fresh veggies and a delicious dip, like guacamole, hummus or yoghurt, seasoned with fresh herbs or wholegrain mustard.
How to cook meatballs
This easy meatball recipe can be made with your choice of mince. Try beef, pork, lamb, ostrich or a combination of any two of these. Meatballs can be pan-fried in a thin layer of avocado or olive oil until golden brown. Do take care that they don’t become overcooked and dry. Follow the method in this recipe as a good guideline. Alternatively, make a meatball bake. Layer meatballs in an oven dish, cover with foil and bake at 180 ˚C for 30-45 minutes. Another family favourite, is to cover the cooked or uncooked meatballs with an aromatic homemade tomato sauce and a sprinkle of cheese. Bake until heated through (or cooked if baked from raw) and golden brown. It’s so delicious!
Remember, meatballs are perfect for work and school lunch boxes and they freeze very successfully.
500 g lean beef, lamb or ostrich mince
2 Pink Lady® apples or another seasonal apple, grated
60 ml (¼ cup) uncooked oats
1 egg, beaten
10 ml (2 tsp) dried thyme or 15 ml (1 tbsp) fresh thyme
15 ml (1 tbsp) ground cumin
45 ml (3 tbsp) chopped fresh parsley
lemon juice, salt and black pepper to taste
30 ml (2 tbsp) avocado or olive oil, to fry
1. Place all the ingredients, except the oil, in a large mixing bowl and mix until well combined. Season to taste with salt, pepper and lemon juice.
2. Roll mince mixture into small balls (about 30 ml each).
3. Heat half of the oil in a large frying pan over a medium heat. Fry meatballs on all sides until golden brown, but not completely cooked.
4. Reduce the heat, cover with a lid and simmer for a few minutes until cooked, but still juicy. Spoon out and repeat with the remaining meatballs and oil.
5. Serve in any of the recommended ways. It’s delicious as a meal with salad ingredients and veggies or sweet potato wedges. Alternatively, serve as part of a pasta dish with a rich tomato sauce.
2. Instead of parsley, use any other fresh herbs of your choice, or a combination of herbs. Try basil, mint, coriander or origanum.
3. Make a double batch of meatballs and freeze for another meal, or enjoy as a lunch box filler.