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Spicy Meatball Recipe

In my opinion the secret of a good meatball is texture and blending the meat in a device such as a magimix. Also you need to simmer and poach them in the sauce and not roast in the oven this way you get a soft meatball and nice flavour without any burnt tastes. The recipe below is simply a guide I make the different every time for a change. You cannot really go wrong if follow the basics and can add or change anything you like really!

Meatballs

  • 1kg free range organic minced meat, good level of fat required, can be combination of pork/lamb/beef etc.. I usually mix pork with either lamb or beef and make sure that one is lean and one is fatty to balance.
  • 100g fresh breadcrumbs (make mixture soft)
  • 1 large onion
  • 3 cloves of garlic
  • 1 large squirt of organic tomato puree concentrate
  • 1 large spoon of mustard
  • 2 free range organic eggs
  • 1tsp paprika
  • ½ tsp chillie powder (mild)
  • 2 tsp coridander
  • 1 tsp Garam Masala (mild)
  • 1 tbsp herbs of your choice i.e. oregano, basil etc..
  • Juice of half a lemon
  • Salt & Pepper to taste

Sauce

  • 4 tins of plum tomatoes / 3 cans of water + tomatoe double concentrate to create desired thickness of sauce
  • 2 tsp cumin
  • 1 tblsp paprika
  • 2 tbsp herbs of your choice. i.e. oregano, basil etc..
  • Salt & Pepper to taste

Preparation

  1. Place bread in the magimix and blitz till small, then add onion and garlic and blitz again till small.
  2. Add all the other ingredients into the magimix and blitz until you have smooth paste. Then check for salt, if it is a bit too salty then this is good as you will be adding 1kg of meat to blend it out again. If they are not salted they will be very bland.
  3. Add meat to the magimix and mix around a little. Blend until smooth but do not over blend. You are looking for a nice emulsion. Also make sure your mince is cold to start with or it may begin to separate and you get a bad texture.
  4. Now for the sauce….. blitz the tomatoes with hand blender, add the other ingredients and heat until simmering.
  5. Put on a pair of latex gloves or moisten hands with water and roll golf ball sized balls dropping them into the gently simmering sauce as you go. Simmer for about 25minutes until cooked through
  6. Add some tomato puree to the sauce if required to thicken near the end of cooking and a final flourish of some fresh herbs before serving.

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