“Canteen Meatballs” Recipe
Meatballs: Place the minced meat in a large bowl.
- Meatballs
- 600g minced beef
- 1 onion
- 2 cloves of garlic
- 2 eggs
- 1 slice of stale bread
- 10 sprigs of fresh parsley
- 10 sprigs of fresh coriander
- ½ tsp coriander seeds
- 1 tsp cumin
- ¼ tsp turmeric
- Milk
- Flour
- Olive oil
- Cell
- Pepper
- Sauce
- 400g of crushed tomatoes
- 1 onion
- 2 cloves of garlic
- Basil or oregano
- Olive oil
- Cell
- Pepper
- Place the ground meat in a large bowl. Add the chopped onion, crushed garlic, eggs, crumbled stale bread (previously soaked in milk), coriander seeds, turmeric, and cumin. Sprinkle with fresh coriander and parsley, and season with salt and pepper. Mix everything together until you have a more or less homogeneous mixture. Moisten your hands and form balls the size of a large walnut*. Heat a few tablespoons of olive oil in a frying pan. Roll the balls in flour and cook them for 3-4 minutes, turning them regularly – they should be golden brown on the outside and tender in the center. For the sauce: Sauté the chopped onion and crushed garlic in olive oil. Add the tomatoes and simmer for about 10 minutes. Season with salt and pepper and add the basil or oregano. Pour the sauce over the balls and simmer for 2 minutes. Serve with macaroni (a guaranteed hit!) or tzatziki, hummus, arugula salad… or even plain, simply sprinkled with paprika! * Allow 5 or 6 meatballs per person. At this stage of the recipe, you can freeze any leftover meatballs, well separated. Very handy when the fridge is empty! Photo © Sophie Lecerf
- Sauté the chopped onion and crushed garlic in olive oil. Add the tomatoes and simmer for about 10 minutes. Season with salt and pepper, and add the basil or oregano. Pour the sauce over the meatballs and simmer for 2 minutes. Serve with macaroni (a guaranteed hit!) or tzatziki, hummus, arugula salad… or even plain, simply sprinkled with paprika!
Add the chopped onion, crushed garlic, eggs, crumbled stale bread (previously soaked in milk), coriander seeds, turmeric and cumin.
Sprinkle with fresh coriander and parsley, season with pepper and salt.
Mix everything together until you obtain a more or less homogeneous preparation.
Moisten your hands and form balls the size of a large walnut*.
Heat a few tablespoons of olive oil in a pan.
Roll the balls in flour and then cook them for 3-4 minutes, turning them regularly – they should be golden brown on the outside and tender in the center.
Coulis: Sauté the chopped onion and crushed garlic in olive oil.
Add the tomatoes and simmer for about 10 minutes.
Season with salt and pepper and add the basil or oregano.
Pour the sauce over the meatballs and simmer for 2 minutes.
Serve with macaroni (guaranteed success!) or tzatziki, hummus, rocket salad… or even plain, just sprinkled with paprika!
- Allow 5 or 6 meatballs per person. At this stage of the recipe, you can freeze any leftover meatballs, well separated. Very handy when the fridge is empty!
