Food With Meatball


Whether you’re a vegetarian or a meat lover, Food With Meatball has something for everyone. All of our delicious recipes are different but share one common ingredients: meatballs. A meatball is ground meat rolled into a ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning. Meatballs are cooked by frying, baking, steaming, or braising in sauce. There are many types of meatballs using different types of meats and spices

Tasty All In One Meatballs

Get your bibs out – it’s meatballs and pasta! Everybody loves meatballs in tomato sauce, and they’ll definitely love it when you add this new dish to your cooking repertoire. The meatballs are cooked in the sauce so all the flavours are absorbed, making every bite a taste sensation!

Makes 4-5


1 onion, peeled and chopped

200 g flat mushrooms, wiped and chopped

500 g lean beef mince

½ cup dried breadcrumbs

2 Tbsp freshly chopped parsley

1 egg, beaten

¼ cup Lea & Perrins Worcestershire Sauce

1 leek, washed and sliced

¾ cups orzo or risoni

420 g can Wattie’s Condensed Tomato Soup

1 ½ cups beef stock

1 cup water


Made with

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madewith image


Step 1

1. Pan fry the onion in a dash of oil until just beginning to soften, increase heat, add mushrooms and cook stirring until tender.

Step 2

2. In a bowl, combine beef mince, breadcrumbs, parsley, cooked onion and mushrooms, egg and Lea & Perrins Worcestershire Sauce, mix well. With wet hands roll mixture into small balls.

Step 3

3. Heat a deep-lidded frying pan with a dash of oil and brown the meatballs. Scatter over the leek and orzo, add Wattie’s Condensed Tomato Soup, stock, water and season with salt and pepper.

Step 4

4. Cover and simmer very gently for 25 minutes, or until the meatballs and orzo are tender. Garnish with extra parsley.

Food and Beverage Trends – Meatballs!

We continue to see meatballs across different restaurant categories from fast casual to high-end dining because of their versatility. Meatballs are a great dish to utilize leftover trimmings so as not to waste. In this instance, it may be perceived in terms of value from the operator’s perspective. On the other end of the spectrum, we’ve see meatballs made from various cuts of meat, not just the shoulder; combining leaner and fattier cuts to get the right lean to fat ratio.

Meatballs are one of those food items that many cultures share because they are so adaptable; incorporating local ingredients to make a signature meatball for a specific area. Meatballs can be made from any protein or they can be protein-less. They may also be adapted to fit different flavor profiles like buffalo chicken, beef stroganoff or salmon croquettes, to name a few. They can be baked, braised, grilled or fried.

There are no set eating occasions for meatballs. They can be used for breakfast, lunch, dinner, or a snack. Meatballs can be sized accordingly for a sit-down or stand-up eating occasion.

Save Recipe Print RecipeMy Recipes My Lists My CalendarIngredientsFor the Meatballs1 large egg1/2 lb. pork1/2 lb. ground veal4 slices, white sandwich bread, crusts removed, soaked in water and squeezed dry1/2 c. onion, finely chopped2 cloves garlic, crushed to a paste2 T. flat leaf parsley, finely choppedTo taste, salt & fresh ground pepperFlour for dredgingOlive oil or canola oil for fryingFor the Almond Sauce1 3/4 c. vegetable stock2/3 c. dry white wine1 T. lemon zest2 T. olive oil1 slice white sandwich bread3/4 c. almonds, blanched, slivered2 cloves garlic, mincedTo taste, salt & fresh ground pepperInstructionsFor the meatballs, lightly beat the egg in a large bowl. Add the meat, then add the bread, mashing it with your fingers. Add the onion, garlic, parsley, salt and pepper to taste. Work with your hands into a soft, well-mixed paste. Shape into balls the size of large walnuts and roll in flour. Heat 1/2 inch of oil in a wide skillet. Add the meatballs, in batches, and fry briefly, turning to brown them all over. Lift them out and drain them on paper towels. They do not need to be cooked through, as they will cook further in the sauce.For the sauce, pour the stock and wine into a wide skillet and bring to a boil. Add the lemon zest. In a small skillet, over medium heat, fry the bread, almonds, and garlic cloves in oil until golden brown. Lift them out and let cool, then grind to a paste in a mortar or food processor. Stir the bread and almond mixture into the sauce. Add the meatballs and simmer, covered, over low heat, turning once, for about 20 minutes, until cooked through, adding a little water if necessary. Season to taste, serve immediately.

How to make meatballs that won’t fall apart

Homemade meatballs can be a notoriously tricky thing to make.

It’s not just a simple case of mixing your ingredients together, forming them into meatball shapes and then frying them to perfection – there’s a food science to it.

Here’s how to make the perfect meatballs that won’t fall apart when you cook them:

1. Massage your meat

True story. Get your hands into your mixing bowl and combine the ingredients for your meatballs using your fingers.

The heat from your hands will help release the proteins in the meat which will in turn help the mixture stick together when it cooks.

Don’t overmix, just a few minutes will do. The mince will turn slightly sticky when it’s ready.

2. Add breadcrumbs

Add breadcrumbs to the mixture, but not too many breadcrumbs. Breadcrumbs act as a filler and they also prevent the meatballs from becoming too dry by absorbing some of the meat juices released during cooking.

Too many breadcrumbs can ruin the texture of your meatball though, turning it into something more like stuffing rather than a mini-meatloaf.

It can also make the finished mixture loose, and it’ll fall apart when cooking.

Too few breadcrumbs, on the other hand, won’t give you the desired filler effect. You’re looking to use around 3 tablespoonfuls of fresh crumbs per pound of mince.

If you’re following a gluten free diet, oats make a good breadcrumbs substitute.

3. Add egg

Add a lightly beaten egg, but not too much. Egg acts as a binder for the ingredients, but you only need a small amount. One small egg will do for one pound of minced meat.

Alternatively, if you’re following an egg-free diet, you could soak fresh bread in milk, squeezing out any excess milk, to use as a binder.

This will result in a softer-textured meatball, but it does work.

4. Don’t add much apart from meat

Don’t add too many non-meat ingredients to your meatballs. Herbs and spices are fine, but once you start adding loads of chopped vegetables you’ll be creating all sorts of difficulty when it comes to getting it all to stick together.

Stick the vegetables in your sauce, or serve them on the side.

5. Roll your meatballs in flour

Roll the finished meatballs in plain flour before frying. This is, hands down, one of the easiest ways I’ve discovered to prevent meatballs from falling apart when cooking.

6. Give your meatballs space

Don’t overcrowd your frying pan. Allow the meatballs space to move as they cook.

7. Shake your meatballs

Shake the meatballs in the pan as they cook too, don’t flip them. This will give you that lovely round meatball shape with a crispy, browned exterior.

Alternatively, bake your meatballs in the oven for 15-20 minutes, depending on their size.

8. Brown your meatballs first

Don’t add raw meatballs to your sauce without browning them first. This will also give the meatballs extra flavour.

So, there you go, a few tips and tricks to make the perfect meatball that won’t fall apart when you cook them.

Whether you’re making a classic spaghetti and meatballs recipe, a comforting Scandi-style meatballs with gravy dish or serving them up in a BBQ meatball sub, you’ll not have to worry about your meatballs falling apart again.

But, if they do, don’t despair – just break them all up and make Bolognese sauce instead!

Ready to take your cooking to the next level? Check out Michel Roux’s French cookery course

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