Description: These are firm, tasty and very moreish... The recipes make 12, but I have very often doubled it to make 24 and had no leftovers!!! Serve on spaghetti with the 'chunky tomatoe sauce' and lots of parmesan over the top.
Submitted by Rach
Date Added:
June 24, 2008
Season:
Category:
Beef
Prep. Method:
Calories:
Dish Type:
Submitted By:
Rach
Cuisine:
Prep. Time:
Ingredients:
800g minced beef
1 large onion, peeled & quartered
10 pitted black olives
2 tsp salt
1 tsp cracked black pepper
1 tbsp Italian herb seasoning
2 eggs, beaten
1 cup dried breadcrumbs
flour for dusting your hands whilst rolling the meatballs.
Directions:
Place the minced beef in to a large bowl.
Place the onion, olives, salt, pepper & seasoning in to the bowl of your food processor & pulse for 30 seconds - 1 minute until everything finely chopped and combined well.
Add the onion mixture to the minced beef. Add the eggs & the breadcrumbs and mix very well with your hands.
I use an American 1/3 cup measure to get the same amount of meat in each ball, so each ball is the same size. However, each ball wants to be about 2-3 cm across, these are big boys!!!
Place in a large oven dish, cover and bake at 180C for 30 minutes, then uncover and bake for a further 30 minutes.
