Every house, every home and most importantly every mum has their own meatballs recipe or at the very least a favourite recipe. I did not have mine till about 4 years ago. If I am honest I was never really a big fan of meatballs until then, it was to similar to Bolognaise but not as good.
Janice my mother in-law made me the first Meatballs that I was to enjoy. It was lovely and moist as well as fresh tasting and it had a kick to it (maybe that is why I like it!). Janice use to look after Emma-Jane for me 3 days a week when I was still working and she would make dinner for us once a week sometime more (yes I have the best mother in-law) and I would ask her for the meatballs all the time. The trick with her meatballs was they were made with pork and bacon and that is what makes it lovely and moist, that and the fact that she does not fry it first.
Since I have stopped working and Janice has stopped looking after Emma-Jane I had to make my own meatballs. I still ask her for them every time we go over to visit her but I feel that she has got fed up of making them for me.
Me being me I have added in a few more ingredients to her meatballs just to make it my own. So now we have Mummy’s meatballs and Grandma’s meatballs.
The recipe below includes dry chilli flakes however, you can remove this if you are cooking for the kids as well. What I do is I would take out the portion for the kids then add in the chilli flakes.
You will need:
1, onion – chopped
2, cloves garlic – chopped
1, stock cube
1tbs, tomato puree
1/2tsp, mild chilli powder
1tsp, Lea & Perrins Worcestershire sauce
400g, tin chopped tomatoes
1tsp, dried chilli flakes (optional)
fresh basil leaves
salt and pepper to taste
For the meatballs:
500g, minced pork
4, slices streaky bacon – chopped
1tbs, oyster sauce
1tbs, soy sauce
1tsp, garlic powder
Firstly fried the onion in a large deep frying pan (large enough to accommodate 12 meatballs) with a bit of olive oil. Don’t rush it do it low and slow, I normally put the onion on and continue to prep the meatballs
Once the onion are nice and soft but not brown add in the garlic then after a minute add in tomato puree, paprika, chilli powder, sugar and chilli flakes if using. At this point I would add in the stock cube too. I prefer to add in the stock cube now and just add in water later (washing out the tin tomatoes) I really don’t see the point of dissolving it first with the water. But that is just me please feel free to dissolved the stock cube with the 200ml of water first.
Cook for another minute or so then add in the tin tomatoes, Lea & Perrins and water stir well, bring to the boil and leave to simmer.
Mean while make your meatballs by mixing all the ingredients together and roll them in to golf ball size and pop them in the sauce. Cover and simmer – after 10 minutes the bottom side of your meatballs should be hard enough for you to turn it around without braking. Leave to cook for 40 minutes stirring every so often. Remove the lid and cook for 5 more minutes to thicken the sauce. Add in some basil leaves how much is down to you, i love them so I use about 10. Taste and add salt and pepper as require. Serve with your choice of past but for me it simply has to be spaghetti.