Meatballs That Work

500g veal and pork mince combined (bolognese mince usually 70 percent beef 30 percent pork also works)
1/2 -3/4 cup fresh breadcrumbs, or 3 slices of sourdough bread, roughly torn
1 brown onion, quartered
1/2 tsp garlic powder
1 1/2 tsp Italian seasoning
1/4 tsp dried oregano (make sure you don’t overdo the oregano)
very small pinch cayenne pepper (optional)
dash of tabasco (optional)
1/3 cup milk, you can use less or no milk and it still works.
2 tbs tomato paste
1 desert spoon tomato sauce
80g chunk of parmesan cheese

Preheat oven to 190 degrees celsius.

Place the beef into a mixing bowl, and season with salt, garlic powder, Italian seasoning, oregano, cayenne pepper, tomato paste and tomato sauce, mix well.

Process breadcrumbs (or torn bread), onion and 22cm cubes of parmesan cheese in food processor until finely chopped but not mushy. You still want some texture to this mixture.

Add the milk, parmesan cheese, onion and breadcrumbs to the meat mixture.

Mix until evenly blended.

Form into balls the size of large marbles.

Place meatballs onto a baking sheet lined with baking paper.

Bake in the preheated oven until no longer pink in the centre, 20 to 25 minutes.

Make sure you don’t overcook these meatballs.

Try this with shredded lettuce, avocado and grated mozzarella on a soft bread rolls. You can replace the mozarella with swiss cheese slices or asiago slices.

Try this with dill dijonaise as a dipping sauce, unbelievably good.

Try this as a middle eastern version with cumin and ground coriander (3/4 of a tsp of each) in place of the oregano and Italian seasoning. Omit the parmesan cheese. Add a pinch of lemon zest and a handful of fresh coriander leaves.