Meatballs

Yesturday, myself and Sabi made meatballs, with a creamy sauce and mashed potato, so here is the recipe. 

This recipe will make enough for four people.

Meatballs:

500g Minced Meat (We used Beef)
1 Onion, finely diced, fried
1 Egg
250g White Breadcrumbs
Salt, Pepper, Parsley
250ml Milk
Knob of Butter

Combine your meat, egg, and breadcrumbs together and knead, adding milk to keep it moist, and to stop it falling apart. You then season this meaty mixture with your salt, pepper, and a sprinkling of parsley. It's up to you how much you season these, I guess it could also depend on which meat you use as to how much you season it.

The meaty mixture, ready to be rolled.

After you've combined all your ingredients thoroughly, its time to roll them into balls. With cold water, you can slightly dampen your hands, which I found helpful as sometimes the meat wanted to stick to my hands slightly before. The balls should be about the size of a walnut, and this mixture should roughly make 40 if you do it to this size.

Meatballs ready to be cooked

After they're all done, you can pop them into a large frying pan with a knob of butter (they can be fairly tightly packed in, how many you get in a pan just depends on the size of the pan and balls) on a fairly high heat.  After they have been cooked, you can put them into a large oven proof dish, so you can reheat them after they've all cooked. After a couple of minutes, one side will have been cooked, and will look dark brown. When this has happened, start turning the meatballs over, you might have to do this up to 4 times to allow them to cook through, and it will mean the majority of the meatball is dark brown.

Meatballs cooking

After this, you can serve them with mashed potato, or boiled new potatoes! The recipe for the creamy sauce is below, I forgot to take pictures of it however.

Creamy Sauce:
100-200ml Double Cream
200ml Beef Stock
Soy Sauce
Flour
Salt/Pepper

After your meatballs are all cooked and popped into an oven proof dish, turn the heat down slightly, and add in the beef stock, and add a splash of soy sauce. Cook for a little bit, and then add in your cream (add however much you want depending on how creamy you want it to be) Add a little flour in to thicken it slightly, again this is your preference here, and season with salt and pepper. Reheat your meatballs, mash up some potato and throw this in, and you're finished!