Suzannes Own Beef Meatball Recipe

This is one of my own recipes and I've been making it since I was maybe 18.

Makes around 20

You can double or triple the recipe.
Have it two nights in a row.
See below for ways to serve
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INGREDIENTS

500g lean beef mince
1 cup bread crumbs
1/4 cup chopped fresh mint
1/4 cup fresh chopped parsley
1 onion grated
2 tablespoons tomato paste
Salt n pepper to taste around 1/4 teaspoon each
Plain flour to coat meatballs
Olive oil for frying

METHOD

1. In a large bowl mix together the mince, breadcrumbs, grated onion, chopped parsley and mint, tomato paste and salt pepper. Mix well with your hands squeezing as you go.
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2. Shape into large walnut size balls.
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3. In a clean bowl add plain flour and roll each meatball in flour to coat.

4. In a frypan add oil , heat slightly before adding meatballs. Cook on medium heat for approximately 5 minutes then turn. Add more oil if needed, cook a further 5 minutes or until cooked inside.

5 Add paper towel to a plate and place cooked meatballs on it.until all are cooked and ready to serve.

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Serving Suggestions

1. Serve on a bed on rice with a tossed salad and baked potatoes or chips

2. As a wrap, Serve on Lebanese bread with salad, Tzatziki or Homous

3. Left overs I will make pasta adding meatballs to the sauce

The RICE IN PICTURE IS LEMON GARLIC RICE WHICH I HAVE POSTED THE RECIPE . I HAVE ALSO POSTED THE POTATO RECIPE

The salad is chicory grown in my garden . Cooked until soft then add lemon juice and a splash of olive oil and salt n pepper to tast
 
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Nice easy recipe Suzanne, thanks.

When I buy mince I usually put it in my processor for about 1/2 a minute to break up the 'wormy' meat as I find it hard to break up whilst cooking. Yes, it is an extra item to wash but the short time to break it up makes that wash-up worthwhile.
 
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Nice easy recipe Suzanne, thanks.

When I buy mince I usually put it in my processor for about 1/2 a minute to break up the 'wormy' meat as I find it hard to break up whilst cooking. Yes, it is an extra item to wash but the short time to break it up makes that wash-up worthwhile.
I find the lean mince 90% meat 10% fat is the best
 

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