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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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I’m usually against improvising in the kitchen, but there are things which can be altered in a ‘traditional’ recipe. This is healthier because the meatballs are not fried in oil, but cooked in the oven, using a non-stick baking paper. Again, if you really like a certain ingredient you can add extra: i.e. meat, onion, etc. I personally put lots of dill, because it gives a nice flavour. This is the way I make my meatballs: Ingredients:
800 g minced meat (mixed beef and or or pork and or or lamb) |
1 big onion, diced |
3 garlic cloves, smashed |
1 egg |
70 g tomato puree |
dill, parsley, cayenne pepper, curry powder |
salt and pepper |
Directions:
1. Mix all the ingredients in a bowl.
2. Make small ovals using your hands, slightly wet.
3. Put them on non-stick baking paper in a pre-heater oven at 180 minutes for 40 minutes or until they look crispy.
4. Serve with salad, flat bread or pita bread, mustard.
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