Do you cook meatballs in sauce or brown first?

The meatballs are first browned on the stovetop , then finished in the oven. From here, the meatballs can be added to marinara sauce or frozen for later use.

Should you simmer meatballs in sauce?

Allowing the meatballs to simmer in the sauce for a long time will give you a really nice sauce that you can use to toss with your pasta.

Why do you sear meatballs?

First, searing your meatballs will activate the ever-important Maillard reaction . Second, meat develops a delicious crust that locks in tasty juices when seared. Third, the crust protects the integrity of the meatballs to ensure they don't crumble or come apart while cooking the rest of the way through.

Is it better to pan fry or bake meatballs?

Baking will result in meatballs with a crunchy exterior, though the caramelisation achieved from frying will be superior . Baked meatballs take the least amount of effort, as you'll only need to turn them once or twice throughout the cook and you can make a larger batch at once.

Is it better to bake meatballs at 350 or 400?

After all of the Italian meatballs I've been making lately, I consider myself a meatball expert. A good rule of thumb is to bake meatballs for 25-30 minutes at 350 degrees fahrenheit .

Do meatballs get more tender the longer they cook in sauce?

As the collagen in the meat dissolves over time, it transforms into gelatin, which not only adds a silky texture to the sauce but also contributes to the overall richness and depth of flavor. The longer the simmer, the more tender and succulent the meatballs become.

What causes meatballs to fall apart in sauce?

But too much bread crumbs make them too loose, and not enough bread crumbs won't help them hold together either. Similar issues can be caused by eggs: Too many eggs, and the meatballs will be too soggy.

Do you cook meatballs before putting them in sauce?

You can brown the uncooked meatballs in a sauté pan before adding them to the sauce . You can brown them in the oven. Or you can skip browning altogether and put the raw meatballs straight into the sauce to cook.

How long does it take to cook meatballs from raw in sauce?

How long does it take to cook raw meatballs in sauce? Beef meatballs take a bit longer to become tender, so let them simmer for at least one to one and a half, preferably two hours . Pork meatballs only need about 45 minutes of simmering in the sauce.

How long to heat up meatballs in sauce?

Pour your sauce over the meatballs, so they are completely covered. Cover with aluminum foil or oven safe lid because it will lock in the moisture and heat. Bake for about 25-30 minutes , until heated through.

North African Chermoula meatballs | Bibbyskitchen recipes (2024)

It’s no secret, I love bold flavourful food. These North African Chermoula meatballs are redolent of this type of cooking – exotically spiced and gutsy in character. The flavourings typify the earthy spices of North Africa with a playful pairing of savoury and sweet. Think apricots, peaches, even currants.

Chermoula is a North African spice combination of cumin, coriander, paprika, saffron and cayenne pepper. It’s warm rather than fiery hot and can be used liberally on meats, chicken and fish. Locally, you can find Chermoula at Food markets or Woolworths in the spice section.

Adding breadcrumbs to the meatballs helps to keep them tender and light. You can however, replace the breadcrumbs with almond flour for a gluten-free option. A great tasting sauce is a key to the success of any meatball recipe. Here, the tomato sauce is deeply spiced without being overly hot. The recipe is adaptable too. If you prefer, swap the meat for fish fillets or chicken pieces, in which case, you’ll need to add the Chermoula spice to the sauce.I like to serve the meatballs with bulgur wheat. Fluffy mashed potatoes are also good.

North African Chermoula meatballs

Serves4

For the meatballs

500g free-range lean beef mince
2 slices white bread, crusts removed and crumbed
1 egg
2 teaspoons Chermoula spice
1 teaspoon ground coriander
1 teaspoon salt
freshly ground black pepper

Sauce

2 tablespoons olive oil
1 onion, finely diced
1 garlic clove, minced
thumb sized piece of ginger, grated
5ml (1 teaspoon) cumin
1 teaspoon paprika
zest of 1 lemon
2 cinnamon sticks
a heaped teaspoon brown sugar
400g tinned tomatoes, mulched
2 tablespoons currants
250ml chicken stock
salt and pepper, to taste

Place all the meatball ingredients into a large bowl and mix together by hand. Roll into evenly sized balls.
Heat the olive oil in a large, non-stick frying pan. Brown the meatballs until they have formed a dark crust on the bottom. Turn and continue to brown on all sides. Shift the meatballs to the side of the pan and add the onion. Sauté for about 5 minutes until softened. Add the garlic and cook for another minute. Stir in the ginger, cumin, paprika, lemon zest, cinnamon and brown sugar. Turn the meatballs over to coat in the spices. Add the tomatoes, currants and chicken stock. Season with salt and black pepper. Simmer for bout 20 minutes until the sauce is reduced and the meat is cooked through.
Serve with bulgar wheat or couscous and roast butternut, if you like.

More meatballs to love:

Prosciuotto meatballs and spaghetti

Ottolenghi’s Ricotta and oregano meatballs

Barbecue meatballs with bacon gravy

12 Comments. Leave new

annie@ciaochowbambina
13 May 2015 9:43 pm
I don’t know what I love more…your recipe or the photography that goes along with it. Let’s call it a tie! This is a wonderful dish, Di. I’m a meatball girl, so this completely resonates with me! Thank you for sharing!
Dianne Bibby
14 May 2015 7:34 am
Thank you Annie. I agree. There are just endless combinations for meatballs and it’s one dish that always ends in a scramble for seconds!
Natelle
18 May 2015 5:22 pm
We loved it Di, good comfort food for these cooler days. Good flavours, and meat balls are a favourite in our house. Who can resist pinching another meat ball while washing the dishes…..a scrumptious Sunday lunch.
Dianne Bibby
18 May 2015 6:18 pm
See Also
Creamy Mashed Turnip Recipe
I’m so glad you enjoyed it Natelle. The dishwasher absolutely deserves special priviledges!
LobbMich
5 June 2015 8:05 pm
These meatballs were divine! Can see them becoming a family favourite!
Lorna
12 August 2015 8:05 pm
All my family just loved this recipes. Fantastically light meatballs and the sauce was delicious. Thank you
Dianne Bibby
13 August 2015 11:13 am
Hi Lorna. So pleased you all enjoyed it. I must say, this is one of my favourite ways with meatballs. A great sauce is as important as the meatball itself. Lovely to hear from you!
Sonia
25 July 2017 6:28 pm
I love this recipe. I’ve made it several times already and once again tonight. Loved by the whole family, even our 4 year old. Made it with a slight twist to be gluten free (substituted bread crumbs for almond meal) and works perfectly. Delicious!
Dianne Bibby
7 August 2017 7:03 am
Me too Sonja. Meatballs are always a crowd-pleaser! The smoky North African spices in this recipe add so much flavour.

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North African Chermoula meatballs | Bibbyskitchen recipes (2024)

North African Chermoula meatballs

12 Comments. Leave new

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