INGREDIENTS
500g beef mince
½ cup breadcrumbs
½ cup milk
1 egg
1 onion, finely chopped
2 garlic cloves, minced
1 Tbsp fresh parsley, chopped
Salt and pepper, to taste
2 tsp TOP CLASS Grill Spice
2 Tbsp oil (for frying)
Tomato sauce
METHOD
Tear bread into small pieces, soak in milk for 5 minutes, then mash into a paste.
In a large bowl, mix mince, soaked bread, egg, onion, garlic, parsley, salt, pepper, and TOP CLASS Grill Spice. Mix gently with your hands - don’t over mix.
Roll into golf-ball sized meatballs and place on a tray. Rest in the fridge for 20 - 30 minutes.
Heat oil in a large pan over medium heat. Fry meatballs in batches, turning, until browned all over (5 - 7 minutes).
Add meatballs to a pot of simmering tomato sauce. Cook for 10 – 12 minutes until fully cooked through.
Serve over pasta, in a sub roll, or enjoy with sauce on the side.
Rest the meatball mixture in the fridge for 20 - 30 minutes - this helps them hold their shape For lighter meatballs, use chicken mince. For juicier ones, grate in a baby marrow and squeeze out the liquid before mixing.