10-Minute Meatballs recipe

This is a recipe I developed for my nephew Ben who adores meatballs and also has an obsession with garlic bread. I wanted to combine the flavour experiences, while also coming up with a meal that my brother and sister-in-law could easily make when they came home from work or have made ahead of time. This recipe is suitable for coeliacs as long as you use rice flour.


400g or half a pound of beef mince – don’t go for the very low fat varieties, ideally about 10% fat

1 small red onion very finely chopped

1 desert spoon garlic puree/ knob butter and finely chopped garlic

1 large egg

3 or 4 tablespoons rice flour – other flour is fine if you don’t have rice flour

Rosemary – optional but I find that it adds a nice twist to the flavour

Salt and pepper


In a medium-sized mixing bowl, add the onion, rosemary, egg and about half of the garlic puree. I don’t bother to pre-whisk the egg. Knead the mixture together by hand for 3 or 4 minutes until it is all really well mixed. Add salt and pepper to your flour and stir through.

Once you are happy that the onion and rosemary are well distributed, start to add the rice flour and continue to mix well by hand. Once the mixture has become reasonably dry and started to clump together you’ve added enough flour and you can start to roll out your meatballs.

The size of the meatballs is up to you but I generally get 20 to 25 out of these ingredients.

Add the remaining garlic puree to a frying pan (or melt the knob of butter and flavour with the finely chopped garlic). It’s important not to add much fat, your pan should be reasonably dry. Heat the pan until it is quite hot – if you are using butter be careful not to let it burn. Fry the meatballs until they are brown all over – it should take about 3 or 4 minutes per pan-full. Be warned, you will need to use your extractor fan as the pan will smoke slightly if it is hot enough. At this point you can cool and keep in the fridge for a day or two, or immediately serve.

If you prefer not to fry food then you can finish the meatballs in the oven. Lightly grease a baking tray and cook at 180 degrees for 10 to 15 minutes, depending on the size of the meatballs.

Tip: Make sure that the onion is very finely chopped so that it can be picked up in the mixture – the first time that I tried to do it the pieces were just too large and ended up all on the outside of the meat balls.

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