This is a recipe that you can prepare ahead and make the meatballs the night before you need them. You can also freeze them which is ideal if you make too many!
Firstly, to make the meatballs, you need to soak 2 slices/1 white bread roll in 150ml of milk. Whilst that is soaking add 500g pack of mince, 1 teaspoon ground allspice, half teaspoon ground cinnamon and 1 garlic clove into a food processor. Add the bread and milk mixture and blitz until a smooth paste has formed.
You will need floury hands to roll the paste into equal sized meatballs (approximately golf ball size). These can be set aside in the fridge overnight until you’re ready to cook them.
When you’re ready to cook them heat a splash of olive oil in the pan and brown the meatballs on all sides in batches. Once they are all browned set aside and using the same pan sauté a finely chopped onion until pale and golden in another splash of olive oil. Stir in a tablespoon of plain flour and then pour in 300ml of chicken stock (I prefer the jelly stock cubes as they give the best flavour). Mix thoroughly so all the flour dissolves and return the meatballs to the pan. Cover with a lid and simmer over a moderate heat for 12-15 minutes.
Serve with cous cous, a salad, a dollop of plain houmus and some pomegranate seeds.
Enjoy R x
