Prep 30 mins
Cook 30 mins
I got this recipe a long time ago and can't remember the source. It is in my recipe diary and I make it for a small gathering only. Or for a special meal. Chicken, mutton or beef can be used in this recipe.
For the meatballs
- 350 g mincemeat
- 1 onion, chopped
- 1⁄2 teaspoon garlic, minced
- 1⁄2 sprig chopped parsley
- 1⁄2 sprig chopped mint
- 1⁄2 teaspoon salt (or to taste)
- 1⁄2 teaspoon pepper (or to taste)
- 1⁄2 teaspoon mustard powder (or to taste)
- 2 egg yolks (I use 1 full egg)
- oil, to fry
- 1 tablespoon oil
- 2 tablespoons onions
- 2 tablespoons chopped garlic
- 2 teaspoons chopped celery
- 1⁄2 cup tomato puree
- 2 tablespoons tomato ketchup
- Mix the mince with all other ingredients for the meat balls.
- Divide into small sized balls Fry well in moderately hot oil.
- Set aside.
- For the sauce Heat 1 tbsp oil in a pan.
- Add the chopped onion and the celery, tomato puree and tomato ketchup Mix well to form a smooth sauce Add the fried meat balls and toss in the sauce.
Wow! These were really good! I followed the meatball recipe to a T using lean ground beef, but omitted the mint because I didn't have any and I had everything else on hand. For the sauce, I added a bit of brown sugar for a sweeter taste. I also doubled the sauce because we like alot of it. I rolled the meatballs into larger than bitesized pieces since they reduce in size and baked them in the oven on my Pampered chef stone. It's less messy that way and they don't need turning like frying in a pan. I used a slotted flipper to remove the meatballs once they were cooked and wrapped in paper towel to absorb the grease. These are great as an appetizer but I served with rice and a salad. Dh loved it! Thanks for a great recipe and the dare to make it!