Meatballs
750g minced pork
Fresh parsley
2 pieces bread (left out to go hard)
2 cloves garlic
Black pepper
Half a large onion
(If your meatballs don't stick together well, add an egg to the mixture, it'll help them bind.)

Chop up your onion, garlic, bread (remove the crust) and parsley until it is incredibly fine (I used a hand blender), then dump onto the minced pork.
Mix it all together with your fingers, ensuring that it's well combined.
Cover the mix, then leave in the fridge for an hour or so.
Take the mix out, then form into meatballs (you don't want them too large).
Put them onto trays, cover, then put back into the fridge to set Preheat oven to 200.
Put the meatballs onto foil, or use a raised grill tray (if you have one).
Roast for 15 minutes, then turn them over.
Check them after another 10, give them another 5 minutes if needed.
Done.

Alt: I tend to do a lime, chilli, garlic & lemon marinade for chicken that's going on the BBQ.
( Agnostic Antichrist Baltimora, Wed 30 Apr 2014, 17:02, 1 reply, 11 years ago)

thanks
i wanted to think about this lot with their meaty balls stuck together
( rachelswipe with a fork, Wed 30 Apr 2014, 17:15, Reply)

You could make meat flaps instead
I don't reckon frog could tell the difference.
(Bazongaloid, Wed 30 Apr 2014, 17:16, Reply)

Gammon hangers

( GeordieJay Bummers are deaf, Wed 30 Apr 2014, 17:16, Reply)

Beef dripping

( GeordieJay Bummers are deaf, Wed 30 Apr 2014, 17:17, Reply)

Shut up Jaysum, only talk about things you understand.

(Bazongaloid, Wed 30 Apr 2014, 17:18, Reply)

Al is a cunt.
(apparently, I think he just tries hard)
( GeordieJay Bummers are deaf, Wed 30 Apr 2014, 17:28, Reply)

Like two naan breads held together at one end.

( Fucking hell Jeff I am not a robot, Wed 30 Apr 2014, 17:19, Reply)