This is one of those recipes that I have been making for years and off the top off my head. Don’t be intimidated by the long list of ingredients – your mouth will thank you for them! You can also be sure that you won’t be overwhelmed when trying to make these; instead you’ll still feel like a culinary pro when you’re finished.
- 2 lbs lean ground beef
- ¼ cup fresh oregano, finely chopped
- 2 tbsp thyme leaves (fresh is best)
- 8 garlic cloves, crushed
- ½ sweet red pepper, finely chopped
- 1 tsp allspice
- 1 tsp sea salt (or to taste)
- 2 tsp black pepper
- ¼ cup tomato ketchup (Yes,using ketchup is a sin in places like France but it works! You could also substitute the ketchup with barbecue sauce.)
- 1 tbsp mustard
- 1 egg
- 1 slice of whole wheat bread, grated for crumbs
- Parmesan cheese, use as desired
- Fresh parsley leaves, use as desired
- 6 cups of your favourite tomato/pasta sauce (I like to use a tomato and basil sauce)
Preparation time: 15 minutes
Cook time: 35 minutes
Preheat oven at 350° Celsius.
Mix all ingredients together in a bowl (best to use your hands).
Roll medium – large sized meatballs.
Bake in a non-stick pan, or pan lined with foil for 12 – 15 minutes.
Add meatballs to pasta sauce. Simmer on low heat for 15 – 20 minutes, stirring occasionally.
Serve hot. Top with Parmesan cheese and fresh parsley.
Makes 12 – 16 meatballs. Tastes incredible served next day as well after marinating in the tomato sauce.
Have a ball (pun intended) making your version of this recipe and make sure to share the experience.