Irish meat balls

recipe

Irish meat balls

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Delicious Irish meatballs sum up some of the best of Irish produce. These are made from best Irish beef mince, flavoured with onion and garlic, cooked in a thick tomato sauce with potatoes and cabbage wedges, and finished with a drizzle of yogurt.

Ingredients

700g/1 1/2 lbs best Irish beef mince
1/2 medium onion, peeled and grated
2 cloves garlic, peeled and grated
1 tbsp fresh parsley, finely chopped
salt and freshly ground black pepper
2 tbsp oil
4 waxy potatoes, freshly boiled, in chunks
1 small Savoy cabbage, in wedges
4 tbsp thick plain yogurt
1 tbsp milk
extra fresh parsley, finely chopped for decoration
For the sauce:
2 tbsp oil
1/2 onion, peeled and finely chopped
1 clove garlic, peeled and crushed
200g can chopped tomatoes
1 tbsp tomato puree

Serves: 4 Preparation: 35 Cook Time: 30 Total Time: 65min

Directions

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Place mince in a bowl and add grated onion, garlic and parsley, and season with salt and freshly ground black pepper. Shape into marble-sized balls on a floured worktop. Heat tbsp oil in a pan over high heat and add meatballs in batches, shaking pan to brown all over. Remove with a slotted spoon and drain on kitchen paper. Reserve.
For the sauce, heat remaining oil in the same pan and fry chopped onion and garlic over gentle heat to soften. Add tomatoes and tomato puree, and beef stock. Bring to bubbling, then turn down to simmer for minutes to thicken slightly. Season.

Source: Bord Bia - the Irish food board