Ingredients
500 g Beef mince
2 tbsp Tomato sauce
2 tbsp Barbecue sauce
1 tsp Worcestershire sauce
1 Egg
1/2 cup (60 g) Stuffing mix
2 tbsp Vegetable oil
Extra tomato sauce, to serve
Instructions
- In a large bowl, combine beef mince, tomato sauce, barbecue sauce, Worcestershire sauce, egg, and stuffing mix. Mix well using clean hands or a spoon until evenly combined.
- Roll the mixture into level tablespoon-sized balls and place them on a tray or plate.
- Heat vegetable oil in a large frying pan over medium heat. Cook the meatballs in batches, shaking the pan often to brown evenly on all sides.
- Continue cooking until golden brown and cooked through, about 10 minutes per batch.
- Serve hot with extra tomato sauce for dipping or over pasta for a meal.
Notes
For a lighter version, use chicken or turkey mince.
Add chopped onion, garlic, or herbs for extra flavor.
Bake instead of fry — 200°C for 20 minutes until golden and cooked through.
Chill mixture for 10 minutes before rolling if too soft.
Freeze raw or cooked meatballs for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer / Main Dish
- Method: Frying
- Cuisine: Western
- Diet: Halal
Nutrition
- Serving Size: 4 meatballs
- Calories: 210
- Sugar: 3 g
- Sodium: 340 mg
- Fat: 13 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0 g
- Protein: 15 g
- Cholesterol: 65 mg
