To make meatballs, finely chopped or minced beef is seasoned and occasionally flavored with ingredients such as spices, herbs, and chopped onions before being molded into small balls and cooked.
Meatballs are typically between the size of a large cherry and the size of a golf ball. Meatballs are commonly made using a combination of beef and pork in Swedish and Italian-inspired recipes, but they can also be made with any red meat, game, fowl, or combination.
If you want to cook meatballs in a very different style then firstly dry the meatballs with a little vegetable oil in a non-stick pan. Cook them over a medium flame for around 10-15 minutes until they get pink.
To ensure that they cook evenly and maintain their spherical shape, flip them frequently. We can cook meatballs in the oven also, for around 25 minutes at 200C/fan. This is more convenient and allows you to prepare a larger amount at once.
However, if the meatballs have a lot of meat in them, they might quickly dry out in the oven, so try this with recipes that have a lot of other wetter components like finely chopped or grated veggies. By using the sausages we can easily make meatballs. Meatballs made from sausages are the quickest and easiest way to create meatballs.
Simply squeeze the sausage meat out of the sausage and roll it into little balls; each sausage should yield around 2 or 3 balls. Sausages should already contain rusk, a type of breadcrumb, to keep them juicy and flavorful after they've been fried.