This recipe produces meatballs that are very savoury whilst not having a specific national flavour to them so that they can be used to make a pasta dish in tomato or pepper sauce, a spicy dish in a chilli or curry sauce, a Scandinavian style sauce with cream and dill, onion gravy or whatever you fancy. Suitable for freezing.
Ingredients
- 500g Premium Lean Steak Mince
- 500g Pork Mince
- 4 slices Gluten Free Sliced Bread
- 5 cloves of garlic crushed or very finely chopped
- One large egg, beaten
- 3 teaspoons Marigold Stock Powder
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2 teaspoons herbs de provence
- 1 tblsp Vegetable oil
Method
- Chop the GF bread, place in a food processor and blitz until you have fine breadcrumbs.
- Place all the ingredients in a bowl large enough to get the ingredients and your hands in, then squish the ingredients together with your hands (immaculately clean hands of course) until you have an even mix.
- Oil your hands. Take suitable amounts and roll into meatballs – small ones for pasta, larger ones for koftas.
- Placed on a oiled baking sheet, evenly spaced, and place in a preheated oven at Gas mark 4 for 30-45 minutes according to size. Bake until golden brown. You can fry these if you wish but why stand over the stove when you can let the oven do the work?
- Place in the sauce of your choice, heat through and serve.