Meatballs are hard not to like! They’re quick and easy and you can have a meal on the table in no time, and child friendly too! I think these are especially good with mashed potatoes, Colcannon (a mashed potato/cabbage combo.) or buttered noodles and a green veg.
Makes 4 Servings
1 large egg
¼ cup dry breadcrumbs
¾ tsp. salt
½ tsp. freshly ground black pepper
1 lb. lean ground beef
1 Tbsp. or more for browning the meatballs
2 carrots, chopped ½” pieces
1 medium onion, chopped
1 ¾ cups beef stock or homemade beef broth
3 Tbsp. apple cider vinegar
1 Tbsp. packed brown sugar
¼ tsp. each ground allspice & ground cloves
1/3 cup crushed gingersnaps
1 Tbsp. chopped fresh parsley
Make the Meatballs:
In a large bowl beat the egg until well blended; add the breadcrumbs, salt & pepper. Gently mix in the ground beef. Using wet hands shape the mixture into 1 ½” balls; placing on a plate as you roll them. Heat up a large, non-stick or cast iron frying pan on medium heat & add the oil. When the oil is hot but not smoking, add the meatballs & brown on all sides. Remove to a clean plate. If there is more than 1 Tbsp. fat remaining in the pan, remove the excess. Add the carrots & onions & saute until softened, about 5 minutes or so. Add the allspice & cloves, stirring for 30 seconds or so; then add the stock, vinegar & brown sugar; stir to combine. Return the meatballs to the pan, bring everything to a boil; cover & reduce heat to a simmer & simmer 20 to 30 minutes or until the carrots and the meatballs are cooked through. Add the gingersnap crumbs; simmer stirring for 5 minutes or until thickened. Adjust the seasoning with salt if needed. Serve sprinkled with the parsley.
If you wish to make the mashed potatoes and cabbage, click on Colcannon.
Click on How to Make Stock for recipes to make your own stock.