Recipe: Meatballs

A couple of months ago I had this craving for Sweedish Meatballs, but somehow i could not find a recipe that suited my taste. I tried this one recipe from a website that i can't remember the name of (oops) but the flavours in it werent strong enough, so I altered it, added a few thing, left some things out and this is what i came up with. Not too scrappy even if I do say so myself.

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Meatball Recipe

makes about 24

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Stuff You'll Need:

500g Beef Mince
1/2 chopped onion (use a whole one if they're small)
1/4 cup of bread crumbs (i usually use crumb a 1/4 of a fresh baguette, but dry crumb are fine also)
1/2 cup of grated Mozerella cheese
1 minced garlic clove
2 ts Dry Oregano (i usually use dry oregano because I find that it is stronger than the fresh herb)
1/2 cup finely chopped Basil
1/2 cup chopped Flat Leaf Parsely

30mL Red Wine (The type that you would happily drink on a Friday arvo [NOT the cooking type!])
30mL Milk
1 egg
Salt to taste (roughly 1.5 ts)

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 How to Do it:

1. Prepare 2 baking trays by lining with baking paper and lightly spraying with oil (to prevent sticking).
2. Preheat oven to 180C.
3. Combine the First lot of ingrediends (i.e from Beef mince to Parsely) in a mixing bowl. Its a good idea to use your hands because as you mix and massage the meat, the level of air in the mixture decreases, leaving you with a better flavour. Remember to use GLOVES as this makes it easier for you later on when it comes time to add more ingredients. 
4. When well combined, in a separate bowl mix the Red Wine, Milk and Egg.
5. Add this mixture to the meat and again combine. You will notice the egg/wine mixture causes the meat to bind together. At this point, continue combining wntil you are satisfied that all ingredients are evenly spread out within the mixture.
6. Shape meatballs into golf ball size. It is important to maintain the relative size of your meatballs to ensure even cooking time.
7. Place on tray in rows 3. Important Note: Do NOT try to squeeze too many meat balls onto the one tray becasue if you do so, they will not brown, but steam instead. You should be able to fit about 12 onto each tray.
8. Bake for about 30min or till cooked through. You can tell by cutting one in half and checking if brown.
9. Rest for about 10min before serving to allow the juices to be reabsorbed into the meat balls.
10. Serve hot on its own or with your favourie dipping sauces.

Enjoy!