I’ve finally perfected making super yummy meatballs, and they are very quick to make.
These measurements are estimates, so you don’t have to follow them to the gram. As I always say: look, taste, smell and follow your gut! (Pun intended!)
500 g mince
2 slices of bread
1/3 sachet of brown onion soup
3 tbsp Chili sauce/chutney
Salt & pepper
Worcestershire sauce (optional)
Crumble the bread with your hands into the mince. Add brown onion soup, chili sauce, salt, pepper and herbs to taste, and a few drops of Worcestershire sauce (if you prefer). Mix it well. Using your hands works better than any untensil!
Roll into balls. I usually get about 12 meatballs out of ±500 g mince.
Heat up some oil (I use olive) in a pan. Put all the meatballs in the pan, and brown the outside. Add water until meatballs are about 1/4 way covered. Pop a lid on the pan, and turn the plate down a little bit so the heat is between simmering & boiling (usually about setting 5).
Keep an eye on it, shaking the pan or turning the meatballs every few minutes so they don’t burn. Cook them like this for about 15 minutes.
The liquid left in the pan when the meatballs are removed, is mostly fat so don’t use it for your sauce! Rather serve them witha tomato/onion/herb sauce (scroll down for a recipe), the condiment of your choice or any other sauce you like to make. A green salad compliments the meatballs well too.
Chopped tomatoes (preferably canned – you even get some cans with herbs already added @ Fruit & Veg for about N$6)
Garlic, herbs, pepper and salt.
Heat olive oil in a small saucepan and add chopped onion until soft. Add garlic, chopped tomatoes, salt & pepper (to taste) and stir well with the onions. Leave to simmer (not boil), stirring occasionally until it is reduced enough to your preference.