Mummy’s Meatballs – comforting, warm and tasty. What’s not to love?
This recipe is courtesy of my lovely Mum, which I thought was appropriate for International Mother’s Day.
The preparation does not take too long; it is just important to get the timings right when cooking in the oven, as well as the temperature, so pay attention to those instructions!
This is a great meal to have with veg, mash, rice or even potatoes if you wish!
Enjoy xo Elyse
- Mince Meat (the amount you use will depend on how many you are cooking for – to serve 5 people a medium portion (2-3 meatballs) I suggest approx. 1 kilo of meat)
- x 1 sachet of onion soup mix (as a powder)
- x 1 beef stock cube
- x 2 bayleaves
- x 1 large egg
- Tomato & Basil sauce (375g per 1kilo of meat)
- Tomato Purée
- Matzo Meal
- Empty mince meat into a bowl
- Break an egg and mix in into the meat
- Add tomato purée to this
- Add the salt and pepper
- Add one sachet of onion soup mix
- Mix this all in with a fork
- Add the matzo meal to help bind the mixture together
- You are now ready to start rolling the meatballs
- Take a portion of meat (usually equivalent to a large tablespoon) and roll into a ball in the palm of your hand
- Place all rolled balls in an oven dish
- Cover the meatballs in the tomato sauce
- Add in the beef stock cube and 2 bayleaves
- Then add water to the dish – you will need to ensure there is enough to cover the meatballs
- Cover the dish with its lid
- Cook in the oven at 180 degrees celsius for approx. 30 mins
- Then turn the heat down to 160 degrees celsius and cook for another hour
* if the sauce needs thickening after cooking then you can add bisto gravy powder to the water