When I hear meatballs I think of my mothers home made ones. When I was a kid I thought hers was the best, until she told me the secret and I could make my own. Now, mine are superior. I’ll give you the secret so yours can be, well, a close second. Ready? The secret is salt. For 1 kg minced meat you should use almost 3 teaspoons of salt. Then you mix it up with you favorite spices.
This recipe is a fusion between two of my favorite ingredients: thyme and lemon. Hope you like it!
500 g Minced Meat (18 ounces)
1 teaspoon dried Thyme
1 teaspoon ground Oregano
1,5 teaspoon Salt
Zest from 1 Lemon
1 clove of Garlic, smashed and chopped
1 chopped Onion
1 dl Double Cream (1/2 cup)
Freshly grounded Black Pepper
- Put all ingredients except olive oil in a large bowl.
- Squeeze the mixture well with your hand or with a mixer. Shape into little balls.
- Add olive oil to a hot pan and brown the meatballs all over.
- Serve with pasta and my delicious pesto.
Photo: Fredrik Övgård