Meatballs are a basic way of getting something awesome out of something that seems a bit boring (mince). There are lots of types, but the basics of making them are the same.
You start with your mince – course ground if you do it yourself. Remember that different meats have different fat content. Lamb about 20%, I use 12% beef, venison is leaner but still about 8-10% for the cuts I use. It doesn’t make a difference for the meatballs but it should make you use more (or usually less) oil in the cooking because sealing the meatballs will make them give up some of their oil to the pan.
I use a portion of about 200g of mince then mix this with the other ingredients, it depends on the style of dish what the additions are so…
Italian
1 dstspn plain flour
1/2 onion grated
pinch of salt
1/2tsp pepper
Moroccan
1 dstspn plain flour
1/2 onion finely chopped
1tsp cumin
1/2 tsp coriander paste or 1dst spoon finely chopped fresh coriander
salt and pepper
Indian
1 dstspn plain flour
1/2 onion finely chopped
1tsp cumin
1tsp coriander
1/2 finely chopped chilli
salt
Spanish
1 dstspn plain flour
1/2 grated onion
1 tsp paprika
salt and pepper
Greek
1 dstspn plain flour
1tsp corriander
1/4tsp finely chopped thyme
salt and pepper
When everything is well mixed then form the meatballs. keep them small – 1.5 to 2 cm so you get lots each and they cook quickly in the pan. cover them with cling film and chill for 20min (at least) before using them. Two reasons for this: first it helps them bind together so they are less likely to fall apart when you stir the dish; and secondly, it also allows the flavours to marinade. I tend to make them up after breakfast.
Oh, and just to say I sometimes make the Moroccan meatballs and use a dozen as part of a tapas.