Skuxx Food | Italian (or Greek, or NYC) style meatballs:

Skuxx Food | Italian (or Greek, or NYC) style meatballs:

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!

This article first appeared in Issue 7, 2022.
Posted 2:34pm Saturday 9th April 2022 by Rosie Joyce @skuxxfood.