Meatballs

A blend of nutritious ingredient... Meatballs and Spagetti is a match made in Cookland.
Meatballs
A blend of nutritious ingredient... Meatballs and Spagetti is a match made in Cookland.
Cooking Instructions
- 1
Chop or roughly blend Tatashe, Onions and green onions. I prefer chopping them into tiny bits.
- 2
In a bowl, mix minced beef, Spices and chopped vegetables for 5mins.
- 3
Add beaten eggs to the mixture and mix well so all ingredient incorporates well.
- 4
Add breadcrumbs and give it a good mix.
- 5
Set your frying pan with oil(for deep frying) on fire. Scoop mixture, little at a time, onto your palms and make balls. Put balls one at a time in hot oil and fry, making sure you turn all sides for even cooking.
- 6
Your meatballs is ready when a skewer inserted into each ball comes out clean; like with cake.
- 7
Serve meatballs with Steaming hot Spagetti for a heavenly experience. Meatballs can be put in Sauces too.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Multicultural Meatballs Multicultural Meatballs
Mediterranean meatballs meet Nordic style serving with lingonberries. Match made in heaven :-) Globlie Girl -
Original Italian Meatballs Original Italian Meatballs
Simple and classic meatballs in a traditional northern Italian recipe. Jacopo -
Perfect Meatballs Perfect Meatballs
These meatballs are perfect in pasta or in subs and also great appetizers. 416sandra -
Fried meatballs Fried meatballs
Fried meatballs are a classic, fast, easy and super delicious second course of meat! Typical of our Italian cuisine; a delicious variant of the legendary meatballs with sauce and the lighter baked meatballs! They are made with minced meat, cheese, bread, eggs and flavorings of your choice. A tasty dough that is rolled in your hands where the meatballs take a round shape and in a few minutes they are fried in frying oil. Imagine some morsels golden on the surface and soft to the bite, with a rustic flavor: the best fried meatballs in the world! Martha Maldonado -
Crunchy Zucchini Stuffed Meatballs Crunchy Zucchini Stuffed Meatballs
The crunchy zucchini is meant to mimic the texture of a cucumber, as these meatballs were used in a pita sandwich with yogurt sauce ChefDoogles -
-
Easy Italian Ricotta Cheese Meatballs Easy Italian Ricotta Cheese Meatballs
I had some leftover Ricotta Cheese, so I decided to use it in meatballs. These are very tender and flavorful. Lee's -
Sweddish meatballs with cream sauce Sweddish meatballs with cream sauce
I love the Ikea meatballs. But never cooked them before. I looked up some recipies on the net and made a mishmash. Annik B -
-
Bavarian Meatballs Bavarian Meatballs
7 Smartpoints on Weight Watchers for 3 meatballs, using 95/5 lean ground beef ccallen -
Meatballs Meatballs
These meatballs are very moist, garlicky, and juicy with a great beef flavor. They can be used any way you would like; in a marinara sauce, in a sub or slider. As an appetizer. Sliced on pizza or a sandwich. There are endless uses for them ! I do not like dense meatballs so I think the use of the croissants and heavy cream help make these soft and moist. fenway -
Super-tender beef meatballs Super-tender beef meatballs
Not trying to oversell it, but these could be some of the lightest, fluffiest, most tender meatballs you'll ever eat. There are three keys (and one unexpected ingredient) required. First, the meat mixture must be just the right moistness. It can't be too wet or too dry. Aim for something like slightly wet bread dough and you'll be on the right track. Second, don't overwork the meat, either when mixing the ingredients together or forming the balls. And let the meatballs rest before cooking, too. Third, don't be afraid to make your meatballs a little bigger than normal. Mine were roughly 5 cm in diameter. This size allows them to get nice and brown and crusty on the outside, while remaining pillowy soft in the centre. As for the secret ingredient...mushrooms. Plain ol' white buttons. Really. Robert Gonzal
More Recipes
Comments