Ingredients:-
- 650g trimmed chuck steak
- 320g back back – trim rind
- 100g breadcrumbs
- 85g (1 small) onion chopped finely
- 1 teaspoon black pepper
- 2 teaspoons Italian seasoning (or basil, oregano, thyme, sage)
- 1 teaspoon salt
- ½ teaspoon mace
- ¼ teaspoon ground nutmeg
- 2 tablespoons grated parmesan
- 2 eggs – beaten
Method:-
- Chill meat
- Grind steak and bacon on large cutter
- Chill meat
- Grind meat again on fine cutter
- Mix all ingredients with just enough egg to make a mixture that will stick together
- Form into small meat balls
- Chill meat in fridge for at least an hour
- Fry meatballs jus enough to brown all over
- Add meatballs to tomato sauce and simmer for at least 45 minutes
Note:-
C.Mict06
