Meatballs two ways and all the sides...
I'm not a massive meatball fan but my friend Sophie had this place on her list of restaurants to try... Who am I to argue and I'm really glad I didn't. Great food, great company. Sadly this restaurant Ball Bros doesn't exsit anymore, which is such a shame!
For the Beef Meatballs in Tomato Sauce
2 tbsp Olive oil
2 Spring onions, finely chopped
200g Beef Mince
1 Medium egg
A handful of plain flour
200g Chopped tomatoes (1 tin)
1 tsp ground cumin
1 tbsp Tomato puree
Put 1 tbsp of oil into a non stick pan, add the spring onion and cook for about 5 mins until soft. Remove from the heat and set aside to cool.
Put the mince and half the onion into a large bowl. In a small bowl, lightly whisk the egg with a fork, then add to the meat & onion. Season and mix everything together with your hands.
Divide the mixture into 4-6 balls. Sprinkle the flour onto a plate and roll each meatball into the flour. Chill for 10 minutes.
Heat the remaining oil in the pan, add the meatballs and cook then for 5 minutes. Try not to move them around though! Now, using tongs carefully turn them over and cook for another 5 minutes.
Mix in the tomatoes, cumin, tomato puree, and then stir spring onions. Now add to the pan with the meatballs. Cover & cook gently for 25 minutes, or until the meatballs are cooked.
For the Lamb & Feta Meatballs
2 tbsp Olive oil
2 Garlic cloves, crushed
250g lamb mince
20g fresh mint, finely chopped. Plus extra to garnish
100g feta cheese
25g Pine nuts, lightly toasted
Put 1 tbsp of oil into a non stick pan on a medium heat, then add the garlic. When the garlic starts to cook, add the tomatoes and a generous season of fresh pepper. Cook and reduce down for about 10 minutes. Set aside to cool
In a bowl, mix together the lamb the herbs. Add the egg, season and mix it all together with your hands. Once its all combined, crumble in the feta cheese then divide the mixer into 10, and cool into balls
Now the sauce has cooled, remove the skin from the tomatoes, and blitz to make a smooth sauce
Heat the remaining tbsp of oil in a large frying pan. Get the oil nice and hot, then add the meatballs. Cool for around 6 minutes. Don’t worry too much if they start to fall apart… Adds to the character of the dish! Now add the sauce and continue to cook for another 2-3 minutes
Tip the meatballs into a serving dish, scatter over the remaining feta cheese, and garnish with the lightly toasted pine nuts and some extra mint leaves. Now serve
For the chips….
1 large baking potato
3x Springs of Thyme
Preheat the oven to 200C
Wash the potato and pat dry. Leaving the skin on and chop the potato into thin chips
Pop onto an oven tray, add a glug of rapeseed oil, the thyme, and a generous pinch of salt, then mix it all together with your hands
Put into the oven and cook for 40-50 minutes, until golden brown
Serve with a salad of our choice. I served mine with a griddled courgette and goats cheese salad.... Yum!