beef meatballs – My Whisk and I

Meatballs:
1 kg beef mince
100g panko breadcrumbs
3 cloves of garlic, minced
1 onion, finely chopped
5ml ground cumin
10ml salt
1 egg
150ml olive oil

Hummus:
1 x 400g can chickpeas
60ml smooth peanut butter
2 cloves of garlic, minced
30ml lemon juice
2,5ml salt

Green paste:
75g kale, white stalks removed
75g baby spinach
75ml olive oil

100g salted peanuts

For the meatballs:
Add all the ingredients to a mixing bowl and mix through with your hands.
Shape into 50 meatballs and place them evenly spaced on an oiled baking tray.
Refrigerate for one hour.

For the hummus:
Add all the ingredients to a bowl and blitz with an emersion blender until smooth.

For the green paste:
Blanche the kale and spinach in a saucepan of boiling water for 2 minutes.
Drain and rinse under cold running water until cooled down.
Squeeze out the liquid and place in a small bowl.
Blitz with an immersion blender until you have a paste.

Preheat your oven to 220℃.
Remove the meatballs from the refrigerator and bake in the oven for 20 minutes, giving it a turn/shake half-way through baking time.
Spoon the green paste into the hummus and mix through.
Spread the green hummus on a serving platter, arrange the meatballs on top and sprinkle with the peanuts.
Serve with a salad and crusty bread.

There is no pan frying involved in making these meatballs as they are cooked directly in the tomato sauce and therefore are wonderfully juicy and aromatic. The recipe yields about 16 large meatballs but may be easily halved.

2 onions, chopped
4 cloves of garlic, minced
2 tins of chopped tomato
15ml sugar
10ml salt
10ml dried oregano
250ml beef stock

2 slices bread
62ml milk
1kg beef mince
10ml salt
250ml mozzarella cheese, grated
125ml parmesan cheese, grated

Preheat your oven to 190℃.

Add the onion, garlic and a splash of oil to an ovenproof saucepan and place on medium heat. Cook for about 5 minutes, stirring occasionally.
Add the chopped tomato, sugar, salt, oregano and stock and allow the mixture to simmer slowly while you get on with the meatballs.

Slice the crusts from the bread and place it in a bowl.
Pour the milk onto the bread, turning the bread in the milk so that it becomes soggy and start falling apart.
Add the beef and salt to the bread mixture and mix with your hands. Push your hand down into the minced meat and squeeze it through your fingers – repeat until the ingredients are evenly distributed.

Scoop a tablespoon-full of the meat mixture into your hands and roll into a ball. Place the meatball directly into the slowly simmering tomato sauce.
Keep going until you have no meat mixture left.
Sprinkle the grated cheeses onto the meatballs and bake in your preheated oven for 30 minutes.
Serve with a crusty bread or fluffy mashed potato.

Tag: beef meatballs

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