Meatballs

My recipe this week is a big favourite of mine and a great family meal. MeatBalls are usually prepared and rolled by hand and cooked by frying, baking, steaming or braising in a sauce.

No one knows where the first meat balls came from however recipes exists from Roman times who mentions Meat Patties. It seems like every country has its own version of meat balls, French meat balls are known as Fleischkiechele in Alsace, in Germany meatballs are known Frikadelle I could go on and on and a few of the countries say they invented them. There is mention of 'Keftetes' in Greece in 1381. The Chinese meatball came about during the Sui Dynasty (589-618 ad).There is evidence of Roman meatballs in 25AD but I think the Turkish win with the invention of Koftas at the time of Abraham 2000 BC.

Meatballs as we know them were not possible until mincers were invented. History tell us that meat was rare across the world and was enjoyed mainly by the rich. It was precious and was assumed that no parts were ever waisted and meatballs were another way of squeezing another days meal from it. Early meatballs would be made with left overs and hand shredded or pounded with a heavy object. Whatever the meat and whatever region many recipes indicate some form of meatballs across the globe, a popular one are Swedish meatballs hugely acclaimed as appetisers of main dishes, In Italy they have the Polpette, in china they have the steamed pork balls, in Turkey it is the Kofta although legions state that Persia may be the origin of meatball recipe as Kofta is a Persian word meaning minced meatball. Even vegetarians can make balls of chopped vegetables, tofu or cottage cheese spices and flavourings can be the same as meatball recipes.

INGREDIENTS

4 people

250g minced beef

1 free range egg

handful of finely chopped parsley

50g bread crumbs

1 chopped onion softened in olive oil

pinch chilli flakes

50g grated parmesan

salt&pepper 1tsp of each

40mls

50g seasoned flour for rolling

home made tomato sauce

2 tins of good quality tomatoes

onion and garlic chopped

fry in olive oil season well

half tsp sugar

Parmesan for garnish

METHOD

1. In a large bowl mix the minced beef, fried onion egg parsley parmasan cheese chill salt and pepper.

2. Take a dessert spoon of the mince mixture and roll into a ball. Then roll in flour, repeat with the rest of the mixture.

3. Heat the oil in a frying pan add the meatballs and fry gently until golden brown.

4. After cooking your tomato sauce for an hour on a low heat add the meatballs and cook for a further 20 mins until the oil rises to the top it is a good indication the dish is ready.

5. To be authentic serve with pappardelle or fettuccene and a good sprinkling of parmesan cheese and parsley. This is a staple dish for children and a great family favourite.