Friday 13 July 2012

Meatballs: Another attempt


Just like all of you, I do meatballs every now and again. I have no one way of doing them so they are sometimes more or less successful. This is how I did it this time.


Premium beef mince (ground beef)
½ onion finely chopped
2 cloves of garlic

(You could microwave the onion and garlic a bit first to soften it.  I didn't bother)

Heaped teaspoon of mustard powder
Squeeze of tomato paste
¼ cup of breadcrumbs (I used store bought but homemade with stale bread would be better)
A small amount (say a couple of spoonfuls) of one of milk/cream/ sour cream or crème fraiche (I had crème fraiche in the fridge so I used that)
1 egg
Small handful of shredded parmesan
½ red chilli, finely chopped
Small piece of ginger – grated with my microplane 
A pinch of nutmeg or mace
Salt and white pepper
A teaspoon of Worcestershire sauce

I mixed this well enough to be mixed but not changing the texture too much.  I moulded it into meatballs with wet hands.  Then popped them into the fridge for about half an hour to set up a bit.

I cooked them by frying them and then putting them into a warm, but not hot, oven while I made a small salad of shredded lettuce, capsicum (bell pepper) and avocado and cooked a little pasta in salted water with a little store bought fresh alfredo sauce.

Pasta with Alfredo sauce

Lettuce, capsicum and avocado salad

For another recipe, click here


  1. Hi Carole, here's my post on making meatballs. I'm an Italian girl originally from Brooklyn N.Y.

    I pump those babies out so fast it's not even funny ; ) had to make over 300 of them for my kid's school spaghetti dinner, which hubby and I cooked all the pasta and sauce for too.


  2. These look lovely :) My partner made meatballs and sauce in the slow cooker today, it was amazing! x

  3. Lot of delicious flavor in your meatballs. I wish I had some of them with that pasta, looks so good.

  4. Oh my goodness, I love, love meatballs in pretty much any form, and this is a favorite my husband makes (very versatile, and you can use moose, venison, pork, beef, or buffalo), and it's a favorite he often makes for us, enjoy all ;)!!

  5. Meatballs are to me as milk is to a kitten. A lovely treat! I think I might have to make some this evening...
    Thanks for stopping by my site (I had the Simple, Homemade Butter). Have a great weekend!

    Rebekah @

  6. Sounds tasty...I love the thought of ginger in them!

  7. Carole, these look wonderful! I love the spice combination. Thank you for sharing!

  8. Hi Carole, Thanks for your comment on my Paper Plate Angel. I liked your calling your contribution an "attempt at meatballs"! The important thing, really, is how they taste. How did they taste?

  9. Thanks for stopping at my blog... This looks wonderful and I love the combinations of spices... I use alot of ginger in my cooking but never thought of putting it into meatballs, unless I am using lamb meat. thanks for sharing. Marlys @thisandthat

  10. Those sound delicious! I've started baking mine in a mini muffin tin to avoid frying!

    Here is my recipe for mozzarella stuffed meatballs! Thanks for the visit to my blog!

  11. Meatballs are so versatile. Thank you for sharing them at All my Bloggy Friends this week :)


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