You can’t just make A FEW meatballs. They’re one of those foods where if you’re making them, you should be making a LOT of them. This happens especially if you’re mixing your meats – mine are pork and beef – because you can’t buy a tiny pack of beef mince and a tiny pack of pork mince. You might as well go whole hog, buy 1kg meat and spending your afternoon well… Ballin’. That’s exactly what I did, and we ended up with 72 meatballs in the house.*
I’ve been making this recipe as long as I can remember, as taught by my dad (author of other delicious creations such as The Best Bolognese Sauce and Tuna, Rice ‘And All Things Nice’) As my tastes have changed I’ve started adding more spice but the basic recipe remains untouched. Spend a couple of hours bulk balling, and you’ll have a freezer full of meaty delights that you can pop on pasta, serve in pittas as per my little packed lunches, or just eat (obviously defrosted and cooked through).
Recipe after the jump!
*Update – there’s like 20 left now