Tuesday 12 April 2016

Posted by Judie on Tuesday 12 April 2016
Gorgeous juicy meatballs with a taste barbecue sauce. The meatballs can be frozen, and you can even transform them to a meatloaf. 

Makes about 24 meatballs (of about 1/3 cup each) or 1 meatloaf

  • 500g beef mince
  • 500g pork mince
  • 1 cup fresh breadcrumbs
  • 2 onions, finely chopped
  • 2 tsp curry powder
  • salt and pepper
  • 1 tbsp parsley, chopped
  • 1 egg
  • 1/2 cup milk
  • 1/2 cup water
BBQ Sauce:
  • 1/2 cup water
  • 1/2 cup tomato sauce (ketchup)
  • 1/4 cup worchestershire sauce
  • 2 tbsp vinegar (less if the vinegar is strong, I used apple cider vinegar)
  • 1/4 cup brown sugar
  • 1 tsp instant coffee powder
  • 30g butter
  • 2 tbsp lemon juice 
Combine all the ingredients for the meatballs except the milk and water in a bowl. Mix until well combined, then gradually add milk and water and continue mixing until the mixture is very smooth. 

Shape meat mixture into balls (or put in a tin for a meatloaf), then put in a greased baking dish. Bake in 190 degrees Celsius pre-heated oven for about 20 minutes (or 30 minutes for a meatloaf), turning the meatballs over half way through the cooking. 

In the meantime, start preparing the sauce. Combine all ingredients in a saucepan and bring slowly to boil. Reduce heat and simmer for 5 minutes. 

When the 20 minutes are over and the meatballs are golden, take out of the oven. Carefully remove any surplus fat from the bottom of the pan. Pour sauce over the meatballs and return to the oven, baking for 15 minutes more (or 45 minutes for the meatloaf). Frequently baste with the sauce during this time. 

Serve hot with vegetables and mashed potatoes.  

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