I used a mix of minced pork and beef for this. I felt that both minces were a bit too lean, causing for a slightly dry meatball. Next time, I’ll go for slightly fattier mince or throw one or two rashers of streaky bacon in.
I served this with my Spanish Capellini.
But can always be improved with some Balsamic Glaze.
Do you make meatballs the traditional way? If not, what cheats do you use? I’m all ears.
“He will swallow up death in victory; and the Lord GOD will wipe away tears from off all faces; and the rebuke of His people shall He take away from off all the earth: for the LORD hath spoken it.” (Isaiah 25:8)
- 8 oz (250gm) Minced Meat (I used a combination of pork & beef)
- 10 blanched skinless Almonds
- 1 slice stale Bread
- 1 tbsp Sundried Tomato Pesto (contains garlic, onion, basil & thyme)
- 1 Egg
- ¼ cup grated Parmesan
- ½ tsp Salt (more to taste)
- Preheat oven to 375F or 180C.
- In a food processor or blender, blend up the slice of bread into crumbs.
- Toss in almonds and blend until mixture looks like sand,
- Add sundried tomato pesto, egg, Parmesan & salt. Pulse until mixture is evenly mixed.
- Add minced meat into the processor at this point. Pulse only until everything is just combined. Overmixing will create tough meatballs. Alternatively, turn out bread crumb mixture and mix into meat with a spoon.
- Roll meat mixture into balls, using a measuring spoon to ensure even size for even cooking.
- Lay meatballs on a lined sheet pan.
- Bake for 20 mins until golden and cooked through. Break one open to check.
- Serve with Balsamic Glaze, ketchup or bubble in some marinara sauce to enjoy with pasta.