Gareth 'Meat Ball-es
Right excuse the pun! I couldn't think of anything clever to make for Gareth Bale...
I wanted to do a Lamb Cowl but I'll be honest, I like a lot of you reading it is probably skint! Lamb is a luxury today unless you're feeding a few people in a long period of time, like on a Sunday, I only had half an hour, so lamb on a budget and time restraint wasn't realistic, and Welsh Rarebit if someone wants me to do a twist on posh cheese on toast I will. I not saying it's not worth doing I don't want to do a blog that no one will find non-educational or uninspiring.
So why Gareth Bale of all days? Well he got Player of the Month for February....
...oh and Andre Villas Boas got Manager of the Month too!
And it's St David's Day the National Day! To all the Welsh readers 'Hapus Dydd Gŵyl Dewi'
So out of Gareth Bale I did Meat Ball-e's Get it?? OK I'm really sorry!! Lets get this over and done with!! lol
Meat Balls
250g of 5%, 12% or 20% fat Beef mince and 250g of pork mince
1 free range egg (optional)
Handfull of breadcrumbs (optional)
Sprig of Rosemary or 1 tbsp of dried rosemary
1 tbsp of oregano
Salt & Pepper
Fresh Tomato Sauce
2 x 400g chopped tomatoes
2 x tsp honey or sugar
2 x tsp red, white vinegar
1 Chopped Red Chilli
1 Garlic Clove
Bunch of basil (large leaves and
Salt & Pepper
OK, here's what to do......
In a large bowl put your Beef and Pork mince together......and get your hands in and merge them together into a paste like finish. Basically make sure they are all together...this is normal if you think pork and mince together is weird? It's done a lot actually around Italy they would use Boar, Veal and Beef! We don't get boar in most butchers or supermarkets, but if you can get it?? Go for it!
OK, now whip the egg up and add gradually with the bread crumbs...this is optional. Why? Because I don't really do it....unless it's for a large meat loaf....then I don't really do it.
However the rosemary....with your fingers run the leaves off and chop them up and chuck in with the oregano and salt and pepper, if you use the dried stuff instead pound to a dust with the salt and pepper....and throw into the bowlnwith the meat.
Now fill up your sink with cold water......no I've not gone nuts! Wet your hands! And start rolling your meat balls, not too big and not too small; but try and get them the same size so you can cook them all evenly.
But them into formation and put aside in the fridge, or if you haven't frozen any of the meat before....freeze what you want to put aside? You should get a good 24 out of that mix.
OK, for the sauce.....
In a deep or sauteeing pan.....slowly fry the garlic cloves just as it goes a little bit golden, throw in the chopped red chilli and with the snipped leaves chuck them in and then quickly chuck in the tins of tomatoes.
Put this on a very, very low heat and let it blip away...now add your honey or sugar and vinegar and leave it....just stir every now and again.
Now Cook the amount of meatballs that you want....
Shallow fry them for 3-4 minutes....but under cook them as you can finish them off in the sauce.
Put under the grill med/high heat 2-3 minutes each side
Or sautee about 4-5 minutes
But like I say all depends how big your balls are.........oh grow up lol
Now as for the sauce, it should be thick but not dry......put this into a clean bowl and in the pan you made the sauce in, put the meatballs in and pour in the amount of sauce to generously coat and cook the meatballs in.
Now why did I say 2 tins? OK, you can use the rest of the sauce another day it'll last 2-3 days in the fridge...however unless you all the meat balls then yeah you'll need to use all the sauce. Otherwise just put in a shop brand? But this way you know what's in it the sauce.
Let this slowly cook for 2 minutes check the seasoning, throw on the basil and add to pasta or what ever you lot eat meats balls with rice, put in a sub??
Here we go they may turn out like this??
Or yours will probably be better?? Good luck and don't forget to tweet me your go, and if you don't try the recipe always thanks for reading my blog...
And as usual here is a video tribute to the great man himself....and by the way this is a first class video I must say too...please subscribe to this chap and keep following my blogs.
God I wish I could play football like him lol
I wanted to do a Lamb Cowl but I'll be honest, I like a lot of you reading it is probably skint! Lamb is a luxury today unless you're feeding a few people in a long period of time, like on a Sunday, I only had half an hour, so lamb on a budget and time restraint wasn't realistic, and Welsh Rarebit if someone wants me to do a twist on posh cheese on toast I will. I not saying it's not worth doing I don't want to do a blog that no one will find non-educational or uninspiring.
So why Gareth Bale of all days? Well he got Player of the Month for February....
And it's St David's Day the National Day! To all the Welsh readers 'Hapus Dydd Gŵyl Dewi'
So out of Gareth Bale I did Meat Ball-e's Get it?? OK I'm really sorry!! Lets get this over and done with!! lol
Meat Balls
250g of 5%, 12% or 20% fat Beef mince and 250g of pork mince
1 free range egg (optional)
Handfull of breadcrumbs (optional)
Sprig of Rosemary or 1 tbsp of dried rosemary
1 tbsp of oregano
Salt & Pepper
Fresh Tomato Sauce
2 x 400g chopped tomatoes
2 x tsp honey or sugar
2 x tsp red, white vinegar
1 Chopped Red Chilli
1 Garlic Clove
Bunch of basil (large leaves and
Salt & Pepper
OK, here's what to do......
In a large bowl put your Beef and Pork mince together......and get your hands in and merge them together into a paste like finish. Basically make sure they are all together...this is normal if you think pork and mince together is weird? It's done a lot actually around Italy they would use Boar, Veal and Beef! We don't get boar in most butchers or supermarkets, but if you can get it?? Go for it!
OK, now whip the egg up and add gradually with the bread crumbs...this is optional. Why? Because I don't really do it....unless it's for a large meat loaf....then I don't really do it.
However the rosemary....with your fingers run the leaves off and chop them up and chuck in with the oregano and salt and pepper, if you use the dried stuff instead pound to a dust with the salt and pepper....and throw into the bowlnwith the meat.
Now fill up your sink with cold water......no I've not gone nuts! Wet your hands! And start rolling your meat balls, not too big and not too small; but try and get them the same size so you can cook them all evenly.
But them into formation and put aside in the fridge, or if you haven't frozen any of the meat before....freeze what you want to put aside? You should get a good 24 out of that mix.
OK, for the sauce.....
In a deep or sauteeing pan.....slowly fry the garlic cloves just as it goes a little bit golden, throw in the chopped red chilli and with the snipped leaves chuck them in and then quickly chuck in the tins of tomatoes.
Put this on a very, very low heat and let it blip away...now add your honey or sugar and vinegar and leave it....just stir every now and again.
Now Cook the amount of meatballs that you want....
Shallow fry them for 3-4 minutes....but under cook them as you can finish them off in the sauce.
Put under the grill med/high heat 2-3 minutes each side
Or sautee about 4-5 minutes
But like I say all depends how big your balls are.........oh grow up lol
Now as for the sauce, it should be thick but not dry......put this into a clean bowl and in the pan you made the sauce in, put the meatballs in and pour in the amount of sauce to generously coat and cook the meatballs in.
Now why did I say 2 tins? OK, you can use the rest of the sauce another day it'll last 2-3 days in the fridge...however unless you all the meat balls then yeah you'll need to use all the sauce. Otherwise just put in a shop brand? But this way you know what's in it the sauce.
Let this slowly cook for 2 minutes check the seasoning, throw on the basil and add to pasta or what ever you lot eat meats balls with rice, put in a sub??
Here we go they may turn out like this??
Or yours will probably be better?? Good luck and don't forget to tweet me your go, and if you don't try the recipe always thanks for reading my blog...
And as usual here is a video tribute to the great man himself....and by the way this is a first class video I must say too...please subscribe to this chap and keep following my blogs.
God I wish I could play football like him lol
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