I sometimes find with meatballs, burgers and the like that the ingredients you add to give them variety in flavour can sometimes make them more tricky to cook, for example onions – if you have chunky bits in your balls (no innuendo intended) they can fall apart while cooking, which can be very annoying when on a barbecue and you lose half your burger. So, to combat this I chose to grate my onions in this recipe; great idea in principle however I don’t think I quite expected how upsetting this would be. Without an ounce of exaggerating not only was I crying for what felt like hours, there was a period where I thought I was actually blind and my nose ran like nobody’s business, potentially adding some unwanted seasoning to the dish. So be warned, grating onions may make the cooking process of this dish easier and is pretty much essential for holding in the gooey cheesy goodness, but it comes at a price. Take my advice and invest in some goggles, as these meatballs are too good to sacrifice for some tears!
For the meatballs
- 400g minced beef
- 1 small white onion – grated (goggles a necessity)
- 2 cloves garlic – grated
- 1 slice stale bread – whizzed into breadcrumbs
- 1 tsp hot chilli sauce
- 2 tsp oregano
- 1 tbsp Worcestershire sauce
- Salt and pepper
- 1 small carrot – grated
- 50g chilli cheese – cut into 12 cubes
For the med veg sauce
- 1 tbsp olive oil
- ½ courgette – roughly chopped
- 1 red pepper – roughly chopped
- 1 pint semi skimmed milk
- 2 tbsp cornflour – mixed into a paste with some water
- 1 vegetable stock cube
- 1 heaped tsp mustard
- Pasta, rice, cous cous or whatever tickles your fancy
To make the meatballs put all the ingredients (except for the cheese) in a large and mash together with a fork until well combined
Get your hands in there and divide the mince into 12.
Shape each division into a ball, push a cube of cheese into the middle and shape around it so the cheese is well sealed – repeat this process with each ball
Place on a large plate, cover and chill for half an hour
Heat the oven to 180’C
Toss the pepper and the courgette with the olive oil and roast for half an hour. You can also chuck the meatballs in the oven at the same time – simply rub them with olive oil and bake for half an hour. Alternatively these should take about 15 minutes to fry, just make sure they are golden brown all over before serving.
To make the sauce, heat the milk in a saucepan and once it is steaming stir in the cornflour paste and the stock cube – continue to stir until the sauce thickens and then remove from the heat and stir in the mustard along with the roasted vegetables.
Plate up your meatballs with whatever you have chosen to serve them with, drizzle over the sauce and enjoy.