This recipe is for simple beef meatballs. The original recipe is from ‘Pasta’ cookbook by Murdoch Books Test Kitchen, which uses worcestershire sauce and dried oregano. I replaced them with paprika powder and chopped parsley 😛 because I love paprika. I would also love it with cayenne pepper which will make the meatballs more spicy.

What I also love about these meatballs is that we can keep them in the freezer (after they are fried and let cool). When you want to serve them, place them in the fridge 1 day before to thaw. Then, you can simply reheat them or cook them in different sauces. These meatballs are good on their own. Alternatively, you can cook them in tomato sauce or with olive oil and chopped garlic and serve them with pasta, steam rice or bread roll. Or just simply toss them in salad.

Here, I cooked the meatballs with store-bought tomato pasta sauce and serve them with spaghetti.

Beef meatballs

(adapted from ‘Pasta’, Murdoch Books Test Kitchen, 2008)

(serves 4)

  • 500 gr mince lean beef
  • 40 gr breadcrumbs
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 tablespoons chopped flat-leaf parsley
  • 1 tablespoon paprika powder
  • salt & pepper
  • 30 gr plain flour
  • olive oil to fry
  • 1 jar store-bought tomato pasta sauce
  • spaghetti

Beef meatballs ingredients

Step 1. Combine beef, breadcrumbs, onion, garlic, parsley, paprika powder, salt and pepper in a bowl and mix well.

Put the ingredients in a mixing bowl

and mix well

Step 2. Heat olive oil in a frying pan over medium heat. Make a little ball from the meat mixture and cook to test the flavour. Season more if necessary. When you are happy with the flavour, roll the mixture into balls in your desired size. I made around 3cm diameter balls. Dust the meatballs with flour and shake off the excess. Cook the meatballs in batches, turning, until browned all over. Drain well using paper towel.

Meatballs are taking their shapes

Cook the meatballs in batches

Drain well in paper towel

Step 3. Pour the store-bought tomato sauce into the frying pan and bring to boil. Add a bit of water to make the sauce more runny. Add the meatballs and mix well. Bring to boil and simmer for about 1 minute.

Step 4. Meanwhile, cook the spaghetti in a large saucepan of boiling salted water until al dente. Drain well.

Step 5. To serve, place the spaghetti in a serving bowl and top with the meatballs and sauce.

Spaghetti with beef meatballs

xxx,
Inge

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