Mountain Meatballs Recipes

MOUNTAIN MEATBALLS

Steps:

• Preheat the oven to it's highest setting ( or to moderately hot if making smaller balls). Put a large pan on a medium heat and add a slug of olive oil. Add the 2 diced onions and fry for about ten minutes or until softened, then remove from heat and leave to cool completely.
• Put the minced meat into a bowl with the mustard, oregano, cumin, coriander, breadcrumbs, eggs and a good pinch of salt and pepper and the cooled onions. Give it a good scrunch with your hands to combine everything evenly, then divide into eight rounds.
• Roll each round into a cricket ball sized ball ( baseball sized for you guys in the USA!), then stick your thumb into the middle of each ball and stuff in some grated cheddar. Cup and pack and pat the meat around the cheese, and mould it back into a ball. repeat with remaining rounds, then place the balls in a large oiled casserole dish or roasting try, drizzle over a slug of olive oil and stick it into the oven for 25 to 30 minutes until golden and sizzling.
• Using kitchen towel wipe out the pan that you cooked your onions in and put it back on the heat with a slug of olive oil in it.add the onion, peppers,garlic,fresh chillies and paprika and fry gently for about 15 minutes. Stir in the Worcestershire sauce, ketchup, vinegar, molasses or sugar, mustard, coffee and tomatoes and bring everything to the boil.
• Turn the heat down to medium-low and simmer for 20 minutes, until the sauce has thickened. If you like it thicker, turn the heat up and cook a little longer.
• Remove the meatballs from the oven and spoon away as much of the fat from the pan as you can. Pour over the chilli sauce and return pan to the oven for 5 minutes.
• Throw on your chopped parsley and serve with mash or rice and a green salad.

MEATBALL: MOZZARELLA MOUNTAIN RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C). Line a baking sheet with foil.
• Place the meatballs on the prepared baking sheet. Bake for 30 minutes, or until the internal temperature reaches 165°F (75°C).
• Bring 4 quarts (4 liters) of salted water to a boil in a large pot. Add the tagliatelle and return the water to a boil. Cook uncovered, stirring occasionally, until the pasta is tender, about 9 minutes. Remove from the heat and strain.
• In a medium saucepan over medium heat, bring the alfredo sauce to a simmer.
• Serve the pasta with the meatballs, sauce, and mozzarella.
• Enjoy!