Meatballs American-Style

An unusual recipe for meatballs, this is simple make although rather time-consuming. The secret to the success of this recipe is in the kneading of the meat mixture. Meatballs American-Style should be served with boiled rice and a crisp green salad. This dish is ideal for home freezing.

3 slices of white bread, crusts removed

1 lb. minced beef

8 oz. minced pork

1 medium-sized onion, finely grated

1 egg, lightly beaten

4 fl. oz. tomato ketchup

1 teaspoon salt

½ teaspoon freshly ground black pepper

3 tablespoons cold water

2 tablespoons vegetable oil

1 medium-sized onion, finely chopped

14 oz. canned peeled tomatoes

4 tablespoons tomato puree chicken stock cube, crumbled

1 tablespoon Worcestershire sauce

1 teaspoon salt

1 teaspoon freshly ground black pepper

2 tablespoon gravy thickening, dissolved in

2 tablespoons water

Place the bread in a small bowl and cover with cold water. Set aside to soak for a few minutes.

In a large mixing bowl, combine the beef, pork, onion, egg, tomato ketchup, salt and pepper. Squeeze the water from the bread and add the bread to the bowl. Using your hands, mix and knead the ingredients together for 5 minutes or until the meat mixture becomes smooth and comes away from the side of the bowl. Add the 3 tablespoons of water and continue kneading for another 5 minutes. Set aside.

To prepare the sauce, in a large flame-proof casserole or saucepan, heat the oil over moderate heat. When the oil is hot, add the onion and cook, stirring occasionally, for 5 to 7 minutes, or until it is soft and translucent but not brown. Stir in the tomatoes with the can juice, tomato puree, the crumbled stock cube, Worcestershire sauce, salt and pepper. Add the gravy thickening. Increase the heat to high and bring the sauce to the boil, stirring constantly. Reduce the heat to low, cover the casserole and simmer the sauce for 20 minutes.

Shape the meat mixture into about 20 small balls approximately 1-inch in diameter. Drop the balls into the tomato sauce and cook gently, shaking the casserole from time to time, for 30 to 35 minutes or until all the meatballs are thoroughly cooked.

Remove the casserole from the heat and serve immediately, from the casserole. If the meatballs are to be frozen, allow to cool before packing in containers.

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