Meatballs are hard not to like! They’re quick and easy and you can have a meal on the table in no time, and the are 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
For the Meatballs:
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 and 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 and add the oil. When the oil is hot but not smoking, add the meatballs, browning 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 and onions & saute until softened, about 5 minutes or so. Add the allspice and cloves, stirring for 30 seconds or so; then add the stock, vinegar and brown sugar; stir to combine. Return the meatballs to the pan, bring everything to a boil; cover and reduce heat to a simmer and 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.
Helpful link to Colcannon. and to How to Make Stock
