2 tsp Olive Oil
1 medium Onion, finely chopped
1 Garlic clove, peeled & crushed
200g Lean Minced Beef
45g Fresh White Breadcrumbs (2 medium slices of bread)
1 tbsp chopped Parsley
15g Parmesan Cheese, freshly grated
1 tsp Tomato Puree
½ small eating Apple, peeled & grated
¼ Unsalted Stock Cube, crumbled
1 Egg, beaten
Vegetable Oil for frying
- Heat the oil in a saucepan and sauté the onion for 3 minutes, stirring until softened. Add the garlic and sauté for 30 seconds. Set aside to cool.
- Mix together the beef, breadcrumbs, parsley, Parmesan, tomato purée, apple and stock cube. Stir in the sautéed onion and garlic, and add the beaten egg to bind.
- Form the mixture into 25 mini meatballs. Heat the vegetable oil in a frying pan and sauté, until browned and cooked inside. Drain on kitchen paper.
- Alternatively preheat an oven to 180C / 160C Fan and cook the meatballs for about 15 minutes turning halfway through until cooked through.
Recipe courtesy of Annabel Karmel