CF 11/60 Meatballs in Bolognese Sauce for Terry

2015-01-02
  • Servings : 4 to 6
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 1:10 h

Ingredients

500g minced beef/chicken/pork/veal/turkey or a combination of any

1 medium onion finely chopped (optional)

1/3 cup grated parmesan cheese

10g fresh parsley – finely chopped

5g fresh thyme – leafy part only (optional)

1 beaten egg (optional)

1/2 teaspoon of salt & pepper or your choice for seasoning

Method

While assembling these meatballs it would be good to have your bolognese sauce (see CF 10/60) cooking, or cooked already, unless you have an alternative sauce for these meatballs (see variation). Add all of the meatball ingredients, and onions & thyme if using, together in a bowl and add the beaten egg if preferred. Mix all really well so that it flavours and seasons the meat before assembling the mixture into balls. Take a small or large spoonful of the mixture and roll them firmly into circles. The quantity of meat balls will depend on the size you prefer.  I made 20 good size meatballs with my mixture, and pictured is without using the egg, so the choice is yours.

You may lightly fry these meatballs in shallow oil for roughly ten minutes turning them often and then you can do with them as you wish. Alternatively you could cook your CF 10/60 sauce  first and at the halfway stage of cooking lower the meatballs (cooked or not) into the sauce and stir gently. Bring the sauce and meatballs to boil then let it simmer for 20 to 30 minutes with the cover on. When ready check for seasoning and serve as desired over pasta, rice or jacket potatoes with a sprinkling of Parmesan and chopped parsley as topping and flakes of chilies if preferred for some heat!

Variations and My Story

I must say that meatballs are loved by young and old alike. It is definitely an easy dish to make which is also highly valued by all of the international students I have housed for over 16 years. Those who can’t eat beef or pork for religious or other reasons could easily make the meatballs with any other minced meat as described above, and different types of mince can be combined to create alternative enhanced flavours. I usually serve this type of meatball or bolognese sauce over spaghetti or pasta and it went down  a treat with my students.  Meatballs are also really nice over rice especially for young fussy eaters including some of my students.

Sauce variation for meatballs can be varied to suit different preferences e.g. use the bolognese sauce as in my recipe ‘CF 10/60’ or reduce mince meat in bolognese sauce to accommodate meat in meatballs or simply use my vegetarian pasta sauce http://www.simplysarj.com.au/recipe/lasagne-with-vegetarian-multi-purpose-pasta-sauce/  as the base sauce for these meatballs. Meatballs can be served on their own by shallow frying in a pan with some oil or oven baked for 20 minutes if not using it in the bolognese sauce.  Enjoy! Terry, this was made just for you!

Average Member Rating

(0 / 5)

0 5 0
Rate this recipe

0 people rated this recipe

Related Recipes:
  • BEEF OYESTER MUSHROOMS AND CAPERS IN CREAMY SAUCE

  • LAMB SHANKS with ROSEMARY MINT and SEMOLINA

  • BEEF RUMP and MUSHROOMS in WHOLE SPICES

  • BEEF BONE ALL PURPOSE TOMATO SAUCE FOR ITALIAN RECIPES

  • ROSEMARY LAMB MINCED COCKTAIL BURGERS

Recipe Comments

Post A Comment