Cook time: 10 mins
Yield: about 60
Ingredients:
- 500 gm beef mince
- 500 gm pork mince
- 1 large onion, diced
- 70 gm breadcrumbs
- 60 gm mashed potato
- 2 eggs
- 2 tsp salt
- 2 cups soda water
- 3 tsp chopped basil
- 3 tsp chopped continental parsley
- 1 Tbsp olive oil
- 50 gm butter
- 6 Tbsp whole berry cranberry sauce, to serve
- Use a food processor to mix beef, pork, onion, breadcrumbs, mashed potato, eggs and salt together. While processing, gradually add soda water. Process about 2 minutes until smooth. Mix in the chopped basil and parsley. (Remark: if not using food process, your hands are good tools. Place all ingredients in a deep and large mixing bowl. Use your hands to squeeze and mix them thoroughly. Make sure your hands are clean though.) Refrigerate for 30 minutes.
- Use wet hands to shape teaspoons of mince mixture into balls.
- Heat oil and butter in a large frying pan over medium high heat until butter is foaming. Pan fry meatballs, shaking pan occasionally or turning them with a spatula, for about 8 to 10 minutes, or until cooked through. (Remark: Or you might like to bake the meatballs in a convection oven, at 200C / 390F for about 10 minutes. Turn to another side and bake 8 to 10 minutes more. Remember to spray some oil on surfaces before baking and don’t over bake them. Otherwise, the meatballs will turn dry.) Serve warm with cranberry sauce.
- I divided the mince mixture into two batches, one pan-fried and the other baked. The results I found: The baked meatballs in convection oven retained round in shape. The pan-fried ones were cooked in shorter time as a result that they didn’t easily turn dry. Either way is convenient and good.
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