Snapguide

How to cook the best meatballs

A sweeter take on an old favourite And with fewer calories too since this recipe doesn't use breadcrumbs or eggs.

3
STEPS
INGREDIENTS
Quarter the onion and roughly chop the red pepper.

Quarter the onion and roughly chop the red pepper.

Chop the onion and pepper finely (I use a food processor)

Chop the onion and pepper finely (I use a food processor)

Add peppers, onion and garlic to mince

Add peppers, onion and garlic to mince

Add salt, pepper, paprika, parmesan and balsamic reduction

Add salt, pepper, paprika, parmesan and balsamic reduction

Mix it all up with your fingers. Make sure you get an even consistency

Mix it all up with your fingers. Make sure you get an even consistency

Roll the mixture into balls. I like to make them quite small - they cook more quickly and are bitesize

Roll the mixture into balls. I like to make them quite small - they cook more quickly and are bitesize

Heat a bit of olive oil in a nonstick pan on medium heat and add meatballs

Heat a bit of olive oil in a nonstick pan on medium heat and add meatballs

Brown on both sides. You may need to reduce the heat a bit.

Brown on both sides. You may need to reduce the heat a bit.

Once the meatballs are browned on both sides, check if they're cooked through. Be careful though, you don't want dry meatballs, rather break up a few meatballs than end up with dry food!

Serve with pasta and tomato pasta sauce or with sauteed potatoes and mushrooms

  • 500.0g Lean beef mince
  • 1.0 Red onion
  • 0.0 Red pepper
  • Garlic
  • 40.0ml Balsamic vinegar glaze
  • Paprika
  • Salt
  • Pepper
  • Parmesan