Serves 6 1
Main Ingredients

1 cup fresh breadcrumbs

1/3 cup whole milk

1 tablespoon olive oil

1/2  yellow onion minced

3 cloves garlic minced

2 tablespoons freshly minced parsley

1 large egg slightly beaten

1/4 cup freshly grated Parmesan cheese, optional

2 teaspoons Kosher salt

1 teaspoon black pepper

2 pounds 80/20 ground beef or lamb

  1. To make fresh breadcrumbs, simply pull off hunks of bread from the loaf, throw it in the food processor and give it a whir until it looks like…well, bread crumbs.
  2. Preheat the oven to 200°C and have ready two baking sheets lined with non-stick aluminium foil.
  3. In a medium-sized mixing bowl, combine bread crumbs and whole milk. Stir until crumbs have absorbed the milk and set aside. Add olive oil to a small sauté pan over medium heat. Stir in onions and coat with oil.
  4. Sauté for about 3 minutes, add the garlic and sauté 1 minute more. Stir in the parsley, remove from the heat and set aside to cool slightly. Add egg to the moistened bread crumbs and stir to combine. Add in the sauteed vegetables, Parmesan, Kosher salt and black pepper. Stir once more to thoroughly combine. Gently mix in the ground beef.
  5. With damp hands, roll about to 2 tablespoons worth of the meatball mixture into a ball and place on the baking sheets, placing each meatball at least 2 cm apart. Bake for 25-30 minutes, until properly cooked through.
  6. 6.  Serve with spaghetti and marinara sauce, make yourself a meatball sandwich or eat them as is, and enjoy.
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