M 'N M

August  6, 2010
0 Ratings
  • Serves 4-6
Author Notes

came out of the blue —nikiv

What You'll Need
  • the meat
  • 500gr mince meat
  • half teaspoon salt
  • half teaspoon black pepper
  • 1 beaten egg
  • to your own taste breadcrums
  • 1 tablespoon oregano
  • a big handfuls chopped onion (preferably red ones)
  • one finely chopped clove of garlic
  • one teaspoon olive oil
  • one teaspoon thyme
  • one sprinckle of cayenne pepper
  • 1.5 Liter of vegetable stock
  • the meatballs sauce
  • one handful chopped onion
  • one finely chopped clove of garlic
  • one courgette, finely chopped
  • one kg of fresh, finely chopped tomatoes or a big can of them
  • herbs: salt, pepper, organo, cayenne, thyme...bayleaf
  • olive oil, to bake
  1. take half of the onions and bake them in olive oil while adding some salt, pepper and cayenne pepper and garlic
  2. add this mixture to the raw meat and kneed it in thouroughly
  3. beat the egg and add it to the meat
  4. add the other dry and raw ingredients (except for the breadcrum)
  5. feel the texture of the meat and add breadcrum until soft little, non sticky balls can be made
  6. roll the balls and boil the for +/-10-15 min in the vegetable stock ( until they start changing colour)
  7. remove them from the stock but keep the stock for later use ( skimm off possible fat if you want to)
  8. take a big pan and bake the meatballs softly until they turn golden brown
  9. remove them from the pan and re-use the pan and the left over fat
  10. add the onion first, then the garlic and the courgette, after about 10 minutes, add the tomatoes
  11. spice the sauce, salt, pepper, 1 bayleaf, cayenne (depends how spicy you want it) more oregano, a little thyme
  12. let the sauce simmer for half an hour, add the meat balls and let the whole thing simmer for another half hour
  13. serve with pasta or fresh bread and enjoy
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1 Review

lapadia August 7, 2010
I like the cayenne addition for a touch of heat!