Classic Meatballs

Master Butcher Alastair's wife, Becky David, knows how to turn fussy eaters into foodie adventurers. Add hidden ingredients such as finely chopped onion, carrot and courgette to the mix!

Difficulty:

Prep time: 25 minutes

Cook time: 25 minutes

Serves: 4

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Ingredients

300g Minced beef
200g Minced pork
100g Breadcrumbs
1 Egg, medium free-range, beaten
85g Parmesan, grated plus extra to serve
1 Onion, finely chopped
2 Garlic cloves, crushed
125g courgette, finely chopped
1 tbsp Flat-leaf parsley
2 tbsp Olive oil
Salt and freshly ground black pepper

Method

Heat a tablespoon of olive oil in a saucepan over a low heat and add the onion and garlic. Cover and sweat for a few minutes, then take off the heat and allow to cool.
Put all the ingredients, bar the oil, into a large bowl. Season then combine the mixture with your hands.
Divide into roughly 20 round balls, shaping with your hands, Cover and refrigerate until you're ready to cook.
Add the rest of the olive oil to the pan. Fry the meatballs in batches, turning to brown all sides, then lower the heat and fry more gently until cooked through.
Serve the meatballs with a classic tomato sauce and pasta, in a gravy with potatoes or in a curry sauce with rice.