Meatball stroganoff

For this reason, many recipes will include a binding ingredient like egg, and a filler like breadcrumbs. Filler ingredients like breadcrumbs or flour are important too because they stop the meatballs becoming dry. The breadcrumbs absorb the juices from the meat as it meatball stroganoff, trapping them within the meatball.

Meatballs pop up in a wide range of different cuisines, and that’s no surprise as they’re simple to serve, easy to eat and a good way of making a relatively small amount of meat go that bit further. They’ll take around 10-15 mins over a medium heat, depending on their size. Cook until they are no longer pink in the middle and any juices run clear. You’ll need to turn them regularly to make sure they cook evenly and retain their round shape. This can be easier and allows you to cook a bigger batch at once. However, if the meatballs have a high meat content they can easily become dry in the oven, so it’s best to try this with recipes that contain a higher proportion of other wetter ingredients such as finely chopped or grated vegetables.

2 or 3 from each sausage. Sausages should already contain a type of breadcrumb called rusk, so they’ll stay juicy and flavourful once fried. Ready-made meatballs are also available and they are just as easy to cook. Most take around 10-15 mins on the hob or under the grill. Just make sure you turn them regularly to make sure they cook evenly. Serving suggestionsA popular Italian-American classic, spaghetti and meatballs is comprised of meatballs drenched in a tomato sauce served with spaghetti and topped with finely grated parmesan cheese. But in most cases, it’s better to cook the meatballs separately first before adding them to your chosen sauce at the last stage.

This ensures that the meatball is cooked properly, provides deep caramelised flavour to the outside of the meat and stops them breaking up in the sauce. To make the meatballs, squeeze the meat out of the sausages into a large bowl. Add the minced beef, garlic, parsley, breadcrumbs and egg, then mix well. Season well with salt and pepper, and mix again. Dust a large plate or board with a little flour. Scoop out level dessertspoons of the mix, dip them in the flour and roll them into balls.

You may find it easier to put a little oil on your hands to help you shape them before you put them in the flour. Heat 3 tbsp of the oil in a large frying pan, then fry the meatballs in batches, browning them on all sides. Set aside on a clean plate. When you’ve fried all the meatballs, pour off any excess fat. To make the sauce, pour 1 tbsp oil into the pan, heat for 1 min then add 2 crushed garlic cloves and fry for a few seconds.

Tip in the tomatoes and break them down as you stir. Cook over a medium-high heat for 5 mins until starting to thicken. Season to taste with salt, pepper and a pinch of sugar. Tip in the meatballs and turn them over in the sauce, ensuring they’re all covered. Cover the pan and cook the meatballs on a low heat for about 30 mins. Spoon the sauce over them occasionally, and add a little water if it’s becoming too dry. 15 mins before the end of the cooking time, cook the spaghetti.

To serve, stir most of the remaining parsley into the sauce, then spoon the meatballs and sauce over the spaghetti. Scatter with the last of the parsley and serve with parmesan on the side. A colourful, zingy curry that the whole family will enjoy. Make this melting meatball macaroni for a comforting midweek meal. Pop under the grill with plenty of cheese for a golden finish.

Transform simple shop-bought hummus with these fabulous meatballs, topped with pistachios and mint. This takes just 15 minutes to make, yet tastes so decadent. This fragrant and filling dish is an excellent dinner party choice. How do you like to serve meatballs? This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. Access to this page has been denied because we believe you are using automation tools to browse the website.

A simple tomato sauce with lots of flavour is perfect for spaghetti and meatballs. This is designed to be a low cost recipe. Cooked meatballs will keep in the fridge for up to 3 days. You can make the meatball mixture the night before cooking or even freeze them, uncovered, on a baking tray before transferring to a sealed freezer bag for up to 3 months. Cook straight from frozen in a hot oven on an oiled tray. They’ll brown nicely, then can be finished cooking in whatever sauce you are using. The BBC is not responsible for the content of external sites.