This recipe comes from a Women’s Weekly segment entitled ‘Make-ahead Meatballs’. As it says it can be made the day before you need it and that can be really useful if you have a lot of people to cater for. I also think the corn chips and sour cream make it a winner!
I’m cheating a bit putting this meatball recipe in. Instead of being my mother’s recipe it actually comes from my mother-in-law. Sadly she passed away many years ago. I wasn’t lucky enough to be able to enjoy her great cooking at its best, but my husband remembers many of her dishes including how she learnt to make Fried Rice from the chef at their local Chinese restaurant, her light sponges and jars of preserves. Some of my favourite recipes that I have from her are a Beef Stroganoff, a rich Beef Burgundy and this meatball recipe which is another easy family meal.
- 500g minced steak
- 1 packet French Onion Soup
- 1 onion chopped
- 2 sticks celery, sliced
- 425g can chopped or crushed tomatoes
- 8 new whole potatoes
- 1 cup water
Combine minced steak and ½ packet of French Onion soup. Form into 8-10 meatballs. Place in casserole dish** together with the onion, celery, tomatoes and potatoes. Combine the remainder of the soup mix with 1 cup of water and pour over meatballs. Bake in a hot oven 200°C for 1 hour. Serve with buttered peas. Serves 4.
**The original recipe was cooked in an Oven Bag and this is still a good way to cook it. Put all the ingredients in an oven bag and secure with a twist tie. Place oven bag in a baking dish. Pierce top of the bag with a fork -bake as above.
This recipe appeared several times in Mum’s collection, a couple of times in newspaper columns and in a little cookbook called ‘Simple Minced Steak Recipes’ that her bowls club put out as a fundraiser. I’ve cooked it lots of times as the family always liked it. If you add Cauliflower Cheese and a throw a jacket potato in the oven you’ve got an easy meal.
- 500g minced steak
- ½ cup uncooked rice
- 1 small onion (grated or finely chopped)
- 415g can tomato soup
- ¼ cup water
Mix meat, rice, onion and seasonings. Shape into small balls and place in casserole dish. Mix tomato soup and water and pour over meatballs. Cook in a moderate oven 180°C for 1 hour. Do not overcook.
Mum’s been bringing these Cheese Meatballs to our house for all sorts of events for years. They are especially loved by my daughter, who on Mother’s Day this year made this batch for us. They were great, just like her Nana’s.
- 500g beef mince
- 1 cup fresh breadcrumbs
- 1 egg
- Pepper and salt
- Cubed tasty cheese
- 1 x 400g can tomatoes
- 2 tablespoons tomato sauce
- ¼ cup water
- ½ teaspoon sugar
- Salt and pepper to taste
To make the meatballs: Place the mince, breadcrumbs, egg, pepper and salt into a bowl and mix to combine. Press ¼ cup of the mixture into a patty. Place a cube of cheese into the middle of each patty and fold over the mince to enclose. Heat a little oil in a frying pan over a medium heat and cook the meatballs for 3 minutes on each side or until browned. Place the meatballs in a baking dish. Pour sauce over and bake at 180ºC for 30 minutes.
To make the sauce: Blend tomatoes, add other ingredients.
Serves 4 – but can easily be doubled or tripled if you have a big crowd to feed.