Meatballs for me are a staple dish for any cook’s repertoire. They are something that can dress up any meal with spaghetti and tomato sauce, eaten on a sandwich, or straight out of the pan. Meatballs for me are the epitome of home cooking, to be able to make great meatballs from scratch you are a great cook in my books. I don’t mean to blow my own trumpet, but my meatballs are damn good. If I have cooked meatballs for you, you can occasionally find me in the kitchen waving my wooden spoon shouting ”mamma’s meatball’s” in a bad Italian accent.
Whether or not it is the Australian coming out in me, with my love of beetroot. Or perhaps my recent trip back home, which inspired a great summer salad made from the odd ends of my mum’s pantry – but this salad makes a great accompaniment to meatballs, served with or without a tomato sauce.
500g beef mince
1 brown onion, finely diced
3 cloves of garlic, finely diced
200 g breadcrumbs
1 small bunch of parsley, roughly chopped
salt and pepper to taste
In a large bowl combine all of the ingredients and mix well. Season generously with salt and pepper before forming the mix into golf ball sized balls. Once all of your mixture has been formed, heat a medium-sized saucepan with oil and fry the meatballs until golden brown, turning until each side is browned. Enjoy warm or cold in between a sandwich.
1 cucumber, diced
2 tomatoes, diced
1 red onion, finely sliced
1 500g tin of baby pickled beetroot
1 500g tin of kidney beans
salt and pepper
juice of half a lemon
Combine all of the ingredients in a large bowl, season well with salt and pepper. Then dress with olive oil and the juice of half a lemon. Serve with the meatballs, or to accompany any barbequed dish.