Old fashioned momma s meatloaf
Ingredients:
- 350g ground beef
- 1 bunch of parsley
- 1 onion
- 20g of breadcrumbs
- 1 pinch of nutmeg
- 3 tbsp spicy ketchup
- 1 egg
- 1 tsp salt
- Pepper, to taste
Instructions:
- Start by finely chopping the parsley and onion. These will add flavor and moisture to the meatballs. Once they’re chopped, set them aside for later.
- In a large mixing bowl, combine the ground beef with the breadcrumbs. The breadcrumbs will help hold the mixture together.
- making the meatballs more tender. Add the chopped parsley and onion to the bowl, mixing thoroughly.
- Next, crack the egg into the bowl and add the spicy ketchup, salt, and pepper. The egg helps bind all the ingredients together.
- while the ketchup introduces a little tanginess and heat. Season with nutmeg, which adds a lovely depth of flavor to the mixture.
- Using your hands, mix everything together until well combined. Make sure that all the ingredients are evenly.
- distributed through the beef. This step is key to ensuring each meatball is flavorful.
- Once everything is mixed, take small portions of the mixture and roll them into balls.
- about the size of a walnut. Place them on a plate or tray, ready for cooking.
- In a large frying pan, heat a little oil over medium heat. Once the pan is hot.
- gently add the meatballs, making sure not to overcrowd the pan. You may need to cook them in batches.
- Fry the meatballs for about 7-10 minutes, turning occasionally to ensure they are browned on all sides and cooked through.
- The meatballs should be golden brown and reach an internal temperature of 160°F (70°C). Once done, remove from the pan and place them on a paper towel to drain excess oil.
How to Make:
- To start, gather all of your ingredients and make sure everything is prepped. Chopping the parsley and onion finely will.
- help them mix into the meat mixture without being too noticeable, adding a burst of flavor without affecting the texture.
- When mixing the ground beef, breadcrumbs, and spices, make sure not to overwork the mixture.
- Overworking can result in tough meatballs. Instead, mix gently, just until the ingredients come together.
- If the mixture feels too sticky or too loose, you can add more breadcrumbs to help bind the ingredients. This ensures that the meatballs hold their shape during cooking.
- Rolling the meatballs is an important step. Make sure each one is evenly sized, so they cook at the same rate.
- A consistent size helps ensure even cooking and avoids some meatballs being overcooked while others remain raw inside.
- For even cooking, don’t overcrowd the pan when frying the meatballs. Overcrowding traps moisture and causes.
- the meatballs to steam rather than fry, preventing that crispy golden crust.
- After frying, you can serve the meatballs immediately, or you can finish them in the oven for a few extra.
- minutes at 375°F (190°C) to ensure they are fully cooked through. This step is especially useful if you’re making a larger batch.
- Lastly, be sure to taste the meatballs before serving. If they need more seasoning, you can always sprinkle a little more salt and pepper before plating them.
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