Wednesday, 24 July 2013

Mama Mia Meatballs!

Dinner time always come along too quickly for me. I used to be 'semi' organised once upon a time when juggling work and home but lucky for me, Im now full time at home and scarily, very unorganised.  The day just slips away and suddenly its half past four and Im madly going through the fridge looking for remnants of food and some inspiration.

My two favourite "OMG Its dinner time..." meals would have to be risotto and these meatballs. We nicknamed them Mama Mia meatballs for our two toddlers- it has a fun ring to it when you are trying to make them eat their dinner!

Every food shop we always buy pork mince which gets placed in the fridge or freezer. All the other ingredients are either fridge or pantry staples. Its also one of those recipes you can add to if you wanted too. It is quite quick (depending on your helpers!) and basically you can be eating within the hour.

So with the help of Miss Three.....please see below how to whip up our Mama Mia Meatballs!

First, some ingredients-


500-600g pork & veal mince (could also use a mix of chicken and veal)
3 slices of day old bread-white, brown or multi
milk
2 teaspoon minced garlic- I cheat and buy my garlic in the jar!
1/4 cup chopped parsley
3/4 cup grated parmesan
zest of a lemon
pepper and salt to taste
plain flour-to dust meatballs
olive oil
Bottle of passata 
Tin of crushed or diced tomatoes
red wine
2 tablespoons of sugar
Pasta- your choice...spaghetti- we like penne!

Other additions might be some diced (fried and cooled) bacon and pine nuts.


Soak bread in some milk and put aside for 5-10 minutes.
Then put mince, garlic, parmesan, parsley, salt & pepper  and lemon zest in a bowl. 
Squeeze bread to remove excess milk and add to mix. 


 Roll up your sleeves and start 'scrunching' away. 
This is a fun job for the kids although may need some Mummy muscle towards the end!


Next job is to roll the mix into small balls- 
size is a personal preference just as long as they are all the same to
 help with the frying process. Ours are generally a tablespoon full. 


Roll in some flour and put aside ready to cook.


Time to hit the fry pan and brown them. 
Best to do a handful at a time and keep turning them so they don't burn.

Once they are all browned, I place the meatballs all back into the pan and add a jar of Passata, 
a can of tomatoes, some red wine (to taste) and the sugar. 
Let it bubble away for 10 minutes and then its ready to eat!
Serve with pasta and grated parmesan cheese...and a glass of red!


Great to freeze and enjoyed by all...including our ten month old too!

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