Ah meatballs. So easy. The thing I love the most about meatballs is how easy it is to freeze them. You can just microwave them later and BAM. Instant meatballs. It’s like a video game cheat code. Since I’m disappearing to Japan for five weeks, I went to my boyfriend’s place, armed with 2 kilos of beef mince and made …80. Meatballs. And promptly froze them, so he could eat something that did not come straight from a can whilst I was gone. The thing I love about meatballs is that you can experiment with them. Really, the most basic ingredients for beef meatballs consist of beef mince, egg and seasoning. But you can add so many more delicious ingredients into them to jazz them up.

I like to throw in diced onion (diced quite fine, because you really don’t want large chunks of onion in your meatballs), minced garlic and/or ginger, a cup of breadcrumbs, a couple of tablespoons (T’s) of Worcestershire sauce, herbs, chopped parsley, lemon pepper, couple T’s of curry powder, some T’s of soy sauce, sweet chilli, tomato or BBQ sauce, some brown sugar… Really, the possibilities are endless.

Anyway, here’s a recipe I threw together for some sweet chilli meatballs.

Ingredients: Makes about 40 meatballs.
1 kilo beef or lamb mince
2 eggs
seasoning
1 large onion, chopped finely

Optional ingredients: 2 T’s of the following: brown sugar, soy sauce, sweet chilli, curry powder (etc. – see other ingredients listed above.)
You can mix and match or just put in any of these together – they all taste pretty good, even if you put all of them in.

Method:
In a large bowl, mix together all ingredients until fully combined.
To freeze meatballs: Shape about two tablespoons of mince mixture into rounded balls. Place on lined baking tray and repeat until baking tray is full. Bake in a hot oven for about 20 minutes or until cooked through and browned well. You could serve these straight away as appetisers or as a side dish for dinner. If you intend to freeze them, cool meatballs and then place in bags or containers (I use ziplock sandwich bags). Make sure there is as little air remaining in bags as possible. Seal, then place in fridge. Lasts for up to three months.

If you are making sweet chilli meatballs, begin by browning meatballs in oil or butter in a skillet, cover with sweet chilli sauce (about half a cup or so) and simmer, until meatballs are completely cooked through. Serve.

You can also make sweet chilli meatballs easily from the frozen version. Simply place frozen meatballs in a lined baking dish, drizzle with sweet chilli sauce and place in a hot oven. Serve when sauce is bubbling and meatballs are warmed through. Delicious!

Enjoy 🙂

love, from the land that is cloudy, with a chance of meatballs!

xoxo

Christine

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