#282 New Old Favorite

When I was visiting with my good friend she had made spaghetti and meatballs. Nothing unusual about that, right? However, hers were pulled from the oven! While we chatted and ate, we talked about the recipe and it was then that I found out I could forgo the pan frying of the meatballs altogether and still come out with a scrumptious dinner! This may or may not be news to you, but it was a revelation for me. The meatballs were beautifully cooked and I knew then that I would be trying this method with my own meatball recipe. I did a bit of recipe research of other meatball in the oven recipes in preparation for my own attempt. And that is exactly what I did for dinner tonight.

For my version I used:

  • a kilo of minced beef (we are a family of seven)
  • two eggs
  • a slightly stale croissant, blitzed into breadcrumbs, soaked in a 1/4 cup of milk (any bread would do though, I just had that lying about, 1 slice should be enough)
  • garlic powder to taste
  • onion powder to taste
  • salt
  • pepper
  • crushed red chilli flakes to taste (optional of course)
  • dried oregano about two teaspoons
  • fresh flat leaf parsley (dry would do or you could use another herb of choice)
  • grated or shredded parmesan about 1/2 a cup
  • 1 x 500gram jar of pasta sauce (I used a basic bolognaise one I bought on special)
  • 1 x 700gram jar of passata
  • 1/4 cup of red wine (this is completely optional so don’t worry if you don’t have any. I got the idea from Donal Skehan’s meatball recipe on Youtube)

Method: Pre-heat your oven to 180 celcius. Add all ingredinets to a large bowl and mix to combine well. Then in a large rectangual oven safe dish pour in half of your passata. Next make your meatballs using a tablespoon to get them roughly the same size. It doesn’t matter if they vary slighlty. As you roll them, plop them into your oven dish. carry on until all your mince mixture is gone. Next, pour the remaing passata over the meatballs. This is when I added the wine. Then pour over the jar of pasta sauce. Make sure all the meatballs are covered and put your dish into the oven. Let it cookmaway for 35 minutes then gently give it all a little turn about, and back in for another 35 minutes. During this time you can prepare your pasta of choice, we had spaghetti. Serve and sprinkle grated cheese on the top, or not 😉

The meatballs came out super delicious and from now on I’ll always make mine in the oven.

p.s the great thing about meatballs is you can make them using whatever you like when it comes to flavouring and herbs. You can use whatever you have on hand 🙂

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