1/2tablespoonsea salt and freshly ground black pepper to taste
100gplain flourfor dredging
For the tomato sauce:
2tins of chopped tomatoes
1chopped onion and dried mixed herbs
Place the bread in a large bowl and cover with water. Set aside for about 10 minutes while you chop the shallot and herbs. Saute the shallots.
Drain the water from the bowl with the bread. Take handfuls of the bread and squeeze out as much water as possible over the sink. Place wet bread back in the bowl and add the beef, shallots, garlic, mint, parsley, oregano, salt and pepper. With your hands, mix all of the ingredients together thoroughly until well combined. Place in the fridge, covered, for 30 minutes to an hour (this isn’t absolutely necessary, but it allows the flavours to mingle and also makes the meatballs easier to form. You could also let it sit in the fridge overnight).
Preheat the oven to 200 C / Gas mark 6. Prepare baking trays by covering with baking parchment.
Place the flour in a shallow bowl or plastic bag (however you prefer to dredge the meatballs). Take the meatball mixture from the fridge and form the meatballs: Roll the mixture into 2 to 3cm balls, flatten into a disk shape, then dredge lightly in flour, shaking off any excess. Place the meatballs on the baking tray.
Bake in the preheated oven for approximately 30 to 40 minutes, turning over once halfway through. The meatballs should be done on the inside and crispy on the outside.
Serve with a tomato sauce.
Serve with mash, peas and greens
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