1 Picture
Ingredients
- 500 g ground beef
- 2 teaspoons dried oregano
- a couple of splashes of Tabasco
- 1 teaspoon table salt
- freshly ground black pepper, to taste (I use a lot)
- 1/2 teaspoon garlic infused olive oil (or use regular olive oil + 1 garlic clove, minced)
- 1 large egg
- 1/3 cup homemade breadcrumbs + about 1/3 cup extra to roll the meatballs
- 1/2 large onion, processed*
- generous handful of flat leaf parsley leaves, finely chopped
Details
Adapted from technicolorkitcheninenglish.blogspot.com
Preparation
Step 1
Preheat the oven to 200°C/400°F. Line a large baking sheet with a double layer of foil. Brush the foil with vegetable oil.
Place the beef, dried oregano, Tabasco, salt, black pepper, olive oil (and garlic, if using), egg, 1/3 cup breadcrumbs , onion and parsley in a large bowl and mix to combine (I prefer to use my hand to do that). Try to shape some of the mixture into a ball – if too wet, add 1 tablespoon breadcrumbs and mix again. Grab 1 ½ tablespoons of the mixture and shape into compact balls (the job becomes easier if you lightly wet the palms of your hands). Roll the meatballs in the extra breadcrumbs. Place the meatballs onto the prepared sheet and bake until firm and cooked through (about 40 minutes).
Serve with tomato sauce.
* I’ve tried this recipe with chopped, processed and grated onions and to me the best way of using them is processed – chopped with a knife the onion pieces are too large (which makes rolling the meatballs more difficult) and grated the onion pieces becomes too wet
Makes about 25
Review this recipe