Meatballs that work

*Middle eastern version below

500g veal and pork mince combined (bolognese mince usually 70 percent beef 30 percent pork also works)
1/2 -3/4 cup fresh breadcrumbs, or 2 slices of sourdough bread, roughly torn
1 brown onion, quartered
1/2 tsp garlic powder
1 1/2 tsp italian seasoning
1/4 tsp dried oregano
very small pinch cayenne pepper (optional)
dash of tabasco (optional)
1/3 cup milk
2 tbs tomato paste
80g chunk of parmesan cheese

Preheat oven to 190 degrees celsius.

Place the beef into a mixing bowl, and season with salt, garlic salt, Italian seasoning, oregano, cayenne pepper and tomato paste, mix well.

Process breadcrumbs (or torn bread), onion and 2 2cm cubes of parmesan cheese in food processor until finely chopped but not mushy.

Add the milk, parmesan cheese, onion and breadcrumbs to the meat mixture.

Mix until evenly blended.

Form into balls the size of large marbles.

Place meatballs onto a baking sheet lined with baking paper.

Bake in the preheated oven until no longer pink in the centre, 20 to 25 minutes.

Make sure you don’t overcook these meatballs.

Try this with shredded lettuce, avocado and grated mozzarella on a soft bread rolls.

* Try this as a middle eastern version with cumin and ground coriander (3/4 of a tsp of each) in place of the oregano and italian seasoning. Omit the parmesan cheese. Add a pinch of lemon zest and a handful of mint and coriander.