Monday, August 2, 2010
Best Meatballs EVER!
This is a wonderful meatball recipe that I have. It is totally simple, fast and easy for moms. I also have my daughter help me make them which gets her to eat better when dinner rolls around. Just something to think about. Kids love to help even if they at first fight it. They come around about half way through and smile telling you how wonderful you are to let them make dinner with you. Making memories.....usually the simple things kids remember. Have fun tonight with the one you love and hope you enjoy!
P.s. My daughter dislikes anything that "looks" like a vegetable so the food processor is great to mask such unspeakable things. Grind away then add to sauce. I add peppers, lots of garlic and onions. Have fun tonight with the one you love.
Pick the rosemary . Wrap the crackers in a kitchen towel and smash up until fine, breaking up any big bits with your hands. Add to a mixing bowl with mustard, ground meat, chopped rosemary and oregano. Crack in the egg and add a good pinch of salt and pepper. With clean hands, scrunch and mix up well. Divide into 4 large balls. With wet hands, divide each ball into 6 and roll into little meatballs—you should end up with 24. Drizzle them with olive oil and jiggle them about so they all get coated. Put them on a place, cover and place in the refrigerator until needed.
Pick the basil leaves, keeping any smaller ones to one side for later. Peel and finely chop the onion and the garlic. Finely slice the chile. Put a large pan of salted water on to boil. Next, heat a large fryng pan on a medium heat and add 2 lugs of olive oil. Add your onion to the frying pan and stir around for 7 minutes or until softened and lightly golden. Then add your garlic and chile, and as soon as they start to get some color add the large basil leaves. Add the tomatoes and the balsamic vinegar. Bring to the boil and season to taste. Meanwhile, heat another large frying pan and add a lug of olive oil and your meatballs. Stir them around and cook for 8 -10 minutes until golden ( Add the meatballs to the sauce and simmer until the past is ready, then remove from the heat.
• 4 sprigs of fresh rosemary
• handful of breadcrumbs
• 2 heaped teaspoons Dijon mustard
• 1 pound good quality ground beef, pork or a mixture of the two
• 1 heaped tablespoon dried oregano
• 1 large egg, preferably free range or organic
• Sea salt, and freshly ground black pepper
• Olive oil
• A small bunch of fresh basil
• 1 medium onion
• 2 cloves of garlic
• ½ a fresh or dried red chile
• 2 x 14-ounce cans of diced tomatoes
• 2 tablespoons balsamic vinegar
• 1 pound dried spaghetti or penne
• Parmesan cheese for grating