Saturday, 19 October 2013

Thyme and lemon balm meatball recipe


We don't eat a huge amount of red meat in my household, but once a week we usually have spaghetti bolognaise.   I buy mince meat and make bolognaise sauce with it as it works out pretty inexpensive and I can stretch it quite far.  We've been stuck in a bit of a bolognaise rut though and I decided it was time to try something a bit different with my mince, so today I made some meatballs.

These meatballs would be great for picnics, packed lunches, for adding to stews or stir fries and more. They are pretty simple to make, but if you are short on time in the evenings I would recommend making them in advance and freezing them.  This recipe will make enough for several meals.  


Ingredients:

1kg minced beef or lamb
1 cup of fine breadcrumbs
2 eggs
2 medium onions blitzed in a blender
2 medium cloves of crushed or blended garlic
1 cup of fresh lemon balm
2 tsps of dried lemon thyme
2 tsps of sea salt
Freshly ground black pepper

Method:


  1. Grind up the herbs in a blender
  2. Blitz the onions and garlic in the blender
  3. Beat the eggs
  4. Put the ground herbs, eggs, pureed onion and garlic with all the other ingredients and mix thoroughly
  5. Roll into small balls
  6. Cook in the oven at 180 degrees C for 20 to 30 mins ensuring they are cooked through ( I cooked mine for 30 mins but they were a bit crispy on the outside)
  7. Eat or let cool and freeze (you could also skip step 6. and freeze them raw).

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