Lynne’s Meatballs

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

  1. Chop the GF bread, place in a food processor and blitz until you have fine breadcrumbs.
  2. 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.
  3. Oil your hands. Take suitable amounts and roll into meatballs – small ones for pasta, larger ones for koftas.
  4. 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?
  5. Place in the sauce of your choice, heat through and serve.