Cowboy meatballs
This recipe makes 8 large meatballs and goes wonderfully with spicy
Ingredients
For the meatballs
- 400g/14oz beef mince
- 50²µ/1¾´Ç³ú oatmeal
- 50ml/2fl oz milk, evaporated milk or single cream
- 2 tsp mustard powder
- 2 tsp dried oregano
- 2 tsp garlic powder
- 2 tbsp olive oil or fat
- 2 potatoes, cut into wedges
- 1 large onion, cut into wedges
- 2 carrots, peeled and cut into diagonal chunks
- salt and freshly ground black pepper
For the sauce
- 200ml/7fl oz passata
- 2 tbsp tomato ketchup
- 1 tbsp brown sugar
- 1 tbsp molasses
- 1 tsp chilli sauce
- 1 tsp Worcestershire sauce
- salt and freshly ground black pepper
Method
For the meatballs, mix the mince, oatmeal, milk, mustard powder, oregano and garlic powder in a large bowl and season well with salt and pepper. Mould with your hands into 8 large balls.
Heat the oil in a large lidded skillet or frying pan. Add the potato, onion and carrot and fry for about 10 minutes, or until brown on all sides. Push to one side of the skillet and add the meatballs. Fry until browned all over, then gently push around the pan until they are evenly distributed amongst the vegetables. Add around 100ml/3½fl oz water, cover and leave to simmer for 15–20 minutes, or until the meatballs are cooked through and the vegetables are tender.
For the sauce, place all of the sauce ingredients, except the cheddar, in the skillet, stir and season with plenty of salt and pepper. Cook for 15–20 minutes, or until the sauce is reduced and thick. Serve with the Cowboy beans.
