Here’s how to make some really awesome yet simple meatballs. You can add them to any meal you like. I recommend a tomato-based pasta or, as pictured here, a Greek-style couscous salad. If you’re proper ceebs, chuck them in a bread roll and call it a NYC meatball sub. With these bad boys, the world is your oyster. Or your meatball, or whatever.
Makes 20-30 normal-sized meatballs or one absolute unit of a meatball.
800 grams of beef mince
1 onion, finely diced
4 cloves of garlic, minced
A bunch of fresh parsley, finely chopped
1 tablespoon of dried oregano
1 tablespoon of tuscan seasoning blend
1 teaspoon of ground cumin
Salt and pepper to taste
⅓ cup course breadcrumbs
Preheat the oven to 180°C, fan bake option and line baking trays with baking paper.
Add all the ingredients apart from the breadcrumbs to a bowl. Using your hands (I’m sorry but there really is no other way), combine thoroughly.
Once well combined, add the breadcrumbs and use your hands again to combine.
Using a tablespoon, spoon out portions of the mixture and roll into balls. Place on the baking trays.
Drizzle a tiny bit of olive oil over the top of each meatball and bake for 20-25 minutes, flipping halfway through.
Add to any desired meal!