Louigi’s Meatballs

You haven’t eaten good meatballs until you have tried our tender marinated Louigi’s Meatballs. The trick is mixing the mince with milk, this breaks down the enzymes in the meat making them so tender, so succulent, your family will be begging you for more!

serves
6
time needed
prep cook
ingredients
14
difficulty
Easy
rating (click to rate)
4.1 based on 1111 ratings, click to rate

Ingredients

  • 500 grams Mince Beef
  • 1 Egg beaten
  • 1 cup Breadcrumbs
  • 1/2 cup Milk
  • 1 Brown Onion (finely diced)
  • 2 tbsp Of Tomato Sauce

Sticky Sauce:

  • 2 tbsp Mustard Pickles
  • 1 Can Tomato Soup
  • 1 Onion (finely chopped)
  • 2 tbsp Brown Sugar
  • 1 tbsp White Vinegar
  • 1 tbsp Worcestershire Sauce
  • 1/2 cup Water


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Method

  1. Preheat the oven to 180º.
  2. Combine all the meatball ingredients in a bowl and shape into small bit sized meatballs.
  3. Combine all the sauce ingredients in a small saucepan and heat gently.
  4. Use a stick blender or food processor to make the sauce nice and smooth.
  5. Place the meatballs in a baking dish and pour the sauce over the top.
  6. Bake for one hour or until the meatballs are brown and the sauce thickens and caramelises.
  7. Stir once or twice gently during baking.

Notes

Recipe Hints and Tips:

  • Louigi's Meatballs are suitable for freezing with or without the sauce.  Allow to cool to room temperature.  Place in a aluminium tray or freezer bag, seal and freeze for up to four months.
  • Use fresh breadcrumbs when you can, the end gives you a better result.

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