I recently ran into a mum from Charlotte’s old school and we started chatting about recipes. She mentioned a favourite recipe she had for meatballs and they sounded so yummy, I couldn’t stop thinking about it for days after. I asked her to send me the recipe to try out and was pleased to find that they were both easy to make, and tasted great! The trick is a secret ingredient that brings all the flavour. What might that secret ingredient be you might ask? Mortadella! And because the veg is mixed into the meatballs, there is no need for extra veg on the side.
Lazy MeatballsPrint Recipe
- 2 pieces of bread
- up to 2 cups of milk
- 500g (1 pound) minced beef
- 50g (1/3 cup) mortadella, finely chopped
- 2 handfuls of spinach, finely chopped
- 4 cloves of garlic, grated (with a plane grater) or finely minced
- 4 tablespoons of grated parmesan
- 1-2 eggs (depending on how firm you want the meatballs to be)
- a healthy drizzle of olive oil
- salt and pepper to taste
- garnish with parsley if desired
place the two pieces of bread into the milk to soak
meanwhile, add all of your ingredients to the bowl
squeeze the excess liquid from the bread and, using your hands, mix the bread together with the rest of the ingredients
form into small meatballs (the smaller they are, the faster they cook)
drizzle olive oil into a pan, and cook the meatballs in batches
serve on top of polenta (we added smoked cheese to ours!), rice (we had it this way for leftovers), or with pasta.
PS: Here is the handwritten recipe she sent if you’d prefer to try the original version!
Thanks, Romily! xx