500g minced beef or other meat
Half cup milk
Half cup breadcrumbs
1 Egg lightly beaten
Half cup Finely grated Parmesan cheese
2 cloves garlic finely chopped or minced
Fresh parsley finely chopped
Dried Italian seasoning or oregano
Other herbs to taste
Salt to taste
Black pepper
Combine the breadcrumbs, egg and milk to form a paste (Panade) and allow to stand for 5 minutes.
In a large bowl gently mix the meat, panade and other ingredients. Use hands and just combine the ingredients, do not overwork the mixture.
Wet your hands and gently roll the mixture into balls.
Sear the meatballs then either simmer in a sauce or bake in the oven.
Chilli lentil stew (Linda)
Roasted vegetable soup (Paul Cordey)
Sourdough bread (recipe from Zoe)
Sourdough bread (backwards bread)