Dad’s Meatballs

Dad was on duty to make supper the one evening during their Easter visit and decided to make his scrumptious juicy meatballs.  I was hoping to get quantities for you but alas, ingredients was the closest I could get.  Dad says everything is all about feel, so you can add as much or as little of each ingredient to suite you.  I have put guestimates taken from watching dad at work.

Dad’s Meatballs

Ingredients

1kg ground beef
5 slices white break soaked in milk and excess liquid squeezed out
1 onion chopped
1egg
Handful flat leaf and moss curled parsley chopped
20ml spice of choice
15ml balsamic vinegar
15ml soya sauce
15ml Worcestershire sauce
Salt and pepper to taste

Method

  1. Combine all the ingredients together in a ball and shape balls
  2. Place balls on a floured board and refrigerate for 30 minutes.
  3. Fry the meatballs in very shallow oil over a medium heat.

This is the new spice dad found at Spar and it is a must buy – absolutely delicious!

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66 thoughts on “Dad’s Meatballs

  1. Today’s post brought a smile, Mandy. So many of my family’s recipes are, “A little of this …” and, “A little of that …” I would exasperate my Mom with questions about the size of her handful or pinch. I laugh about it now but, then again, I have a better understanding (I hope!) of spices and herbs than I did back then. You Dad’s recipe sounds delicious and I love that his meatballs have sides. The really good ones always do. :)

    • John, I remember asking my mom silly questions like “Where must it go in the oven” and she would always say “the middle”. Great memories! Glad you enjoyed the post and dad’s meatballs are very moreish. Have a super day. :-)

  2. Oooh Yum! Going to give this one a try! LOL at Dad O playing Masterchef…got a mind pic that made me have a good chuckle….

    • You should have seen his floral apron – was priceless! Must say, dad is brilliant in the kitchen (if left alone my Mom O). Have a beautiful day friend and hope Rod is feeling better. :-) xo

  3. Mandy, here’s another silly question for you: why do you place the meatballs on a floured board? Are the uncooked meatballs ‘floured’ before frying?

    • Hi Misky, there is no such thing as a silly question. The flour just helps the meatballs stick to the board. Sometimes, dad will turn them over in the flour – all depends on his mood. Have a super day. :-)

  4. Adding balsamic vinegar to the meat mixture is new to me, must try next time I make meatballs. How special to have Dad cooking for the family during his visit. My Dad cooked that way too – feel, look and taste, no quantity.

  5. I am so glad you were actually able to get this recipe documented. So many family recipes just get lost and now you and your family will always have this “guestimated recipe” in your archives for future enjoyment. Take care, BAM

  6. You’ve had so many comments I can just tell that everyone loves your Dad’s meatballs. Have you ever told him he should have a blog? And what a great recipe – even though the ingredients are ‘a little bit of this and a little bit of that’ I would like to try this – I know it will be a winner in my family. I’ll let you know how I go xx

  7. Hi Mandy .. love meat balls – I usually put in cumin, which I adore, I eat most of the before they’re out the pot!! Cheers I’ve subscribed so now I’ m in touch .. Hilary

  8. Ooh these were understandably very popular, it took me ages to get down here to leave a comment! I adore meatballs and I love the flavours your dad has added. Lucky you too that he made them for you :)

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