meatballs and have experimented with many different recipes to finally achieve what I believe are the best ever.
I use a 50:50 beef and pork,. I find the pork needs to be lean and the beef less so. Preferably mince your own and use the best quality you can afford.
250g each minced beef and pork
1 medium red onion finely chopped with 1 clove garlic softened in some butter
A good handful of chopped herbs (I used sage, oregano and mint)
1 egg to bind if required
Salt and pepper
1 pack of fresh mozzarella
Seal the meatballs on a hot pan. If you are serving with a tomato sauce and pasta, they can be cooked through when transferred into the sauce. If not then they must be cooked through on the pan but not overcooked or they will become like dry bullets. Some of the mozzarella may ooze out but it becomes browned and it is delicious.
Tags: Meatballs Pork and Beef Recipes Food