How many times have you made meatballs and they have fallen apart when you’ve made them or started cooking them?
Our meatballs have no eggs or breadcrumbs but stay firm throughout cooking! Not to mention being absolutely delicious.
So how do they stay together you ask?
The secret is to place them in the fridge for an hour or so before cooking.
500g good quality mince
Sea salt to taste
Cracked pepper to taste
Masterfoods Moroccan Seasoning to taste
Keens Curry Powder to taste
Combine all ingredients in a bowl. Roll mince into small balls approx 2cm in size. Place on a plate and refrigerate for 1 hour before cooking.
Once ready, heat small amount of olive oil in fry pan and cook meatballs on med/high heat until mince is cooked all the way through. Serve with salad or steamed vegetables.
The great thing about these delicious meatballs is that any left overs can be eaten cold the next day in your lunch for work or school.