Last weekend I have some friends over for dinner. I spent a lot of time thinking of what kind of food to make. Lots of different things were suggested, but in the end I ended up serving homemade meatballs with potatoes, different kinds of vegetable like broccoli, cauliflower and carrots, and gravy. I’ve never make homemade meatballs before. Why, I don’t really know. I guess it’s because I’ve thought it was easier to buy them. Well, that is true; it is easier to buy them. But if you invest 12 minutes of your day, you’ll get way better meatballs than the ones you buy.
It’s a shame I haven’t tried making meatballs myself before now. I remember my grandma making them. And they tasted lovely. I should’ve learned from her and done it way sooner. Oh well, late is better than never.
Today I made meatballs again. Not to eat for dinner today (had other plans), but for later. It’s nice to have some on store. My freezer is now filled with twelve medium sized meatballs ready to be heated up and eaten. I made 13, but one was eaten as soon as it was finished ;)
- 400 grams of minced meat
- 1,5 deciliter of milk (can be changed with water)
- 2 table spoons of potato flour
- 1/4 teaspoon of ground nutmeg
- 1/4 teaspoon of black pepper
- 1.5 teaspoon of salt
- 1/4 teaspoon of grounded ginger
How to make them:
- Put the minced meat a food processor with the rest of the ingredients.
- Let the food processor run for a minute.
- Heat up a pan with butter in it (oil can be used as well)
- Scoop minced meat with a table-spoon and shape the meatball in your hand using the spoon.
- Dip the table-spoon in cold water so it wont stick to the meat.
- Fry the meatballs on five minutes on each side, using medium heat.
Here are some photos to go with the recipe:
That’s how easy it is to make meatballs. Put in an extra 12 minutes and you’ll get great meatballs. Everything homemade tastes better, right? Right!