Mary Berry Spicy Meatballs Recipe

Mary Berry’s Spicy Meatballs are an effortless, flavorful appetizer frequently found at large family gatherings or cocktail parties. Ideally the onion should be grated directly into the meat mixture to ensure the juices keep the beef moist and tender during the frying process.

Mary Berry Spicy Meatballs Recipe Ingredients

For the Meatballs:

• 1 kg (2 lb) lean minced beef
• 1 small onion, grated
• 2 garlic cloves, crushed
• 1 egg, beaten
• 90g (3 oz) fresh breadcrumbs
• 2 tbsp tomato purée
• 2 tbsp paprika
• 2 tbsp fresh coriander, chopped
• Salt and freshly ground black pepper
• 3 tbsp olive oil, for frying

For the Sesame Dip:

• 2 tbsp soy sauce
• 2 tbsp sesame oil
• 1 tbsp rice wine or dry sherry
• 1 spring onion, thinly sliced
• 1 tbsp sesame seeds, toasted

To Serve:

• Fresh parsley, chopped (for garnish)
• Fresh crudités (such as carrot sticks, cucumber, and bell peppers)

How To Make Mary Berry Spicy Meatballs Recipe

1. Prepare the Sesame Dip: In a small bowl, whisk together the soy sauce, sesame oil, rice wine (or sherry), sliced spring onion, and toasted sesame seeds. Set aside at room temperature to allow the flavors to infuse.
2. Mix the Meatballs: In a large mixing bowl, combine the minced beef, grated onion, crushed garlic, beaten egg, breadcrumbs, tomato purée, paprika, and chopped coriander. Season generously with salt and black pepper.
3. Shape: Using your hands, work the mixture until it is thoroughly combined. Roll the mixture into small, bite-sized balls (approximately the size of a walnut).
4. Fry in Batches: Heat the olive oil in a large frying pan over a medium heat. Add the meatballs in batches to avoid overcrowding the pan.
5. Cook: Fry for about 5 minutes, turning frequently, until the meatballs are browned on the outside, firm to the touch, and cooked through to the center.
6. Finish: Drain the meatballs briefly on paper towels to remove any excess oil. Transfer to a warmed serving dish, garnish with chopped parsley, and serve warm alongside the sesame dip and fresh crudités.

Recipe Tips

• Don’t Overwork the Meat: When mixing the ingredients, handle the beef as little as possible. Overworking the meat can lead to dense, tough meatballs rather than light and juicy ones.
• Batch Frying: Only add enough meatballs to cover the bottom of the pan with space between them. If the pan is too full, the temperature will drop and the meatballs will steam instead of searing.
• Fresh Breadcrumbs: For the best texture, use fresh breadcrumbs made from a day-old white loaf. Dried panko or store-bought crumbs can make the meatballs feel a bit too dry.
• Toasting Sesame Seeds: To toast the seeds, place them in a dry pan over medium heat for 1–2 minutes, shaking constantly until they are golden and fragrant.

What To Serve With Mary Berry Spicy Meatballs

Meatball pairings are social additions frequently presented as part of a diverse finger-food buffet. Ideally the crudités should be kept chilled in ice water until the moment of serving to provide a refreshing, crunchy contrast to the warm, spiced beef.

• A platter of fresh celery, radishes, and sugar snap peas
• Mary Berry Sun-dried Tomato Crostini
• A side of steamed jasmine rice for a more substantial meal
• A chilled glass of light red wine or a crisp lager

How To Store Mary Berry Spicy Meatballs

• Refrigerate: Store leftover meatballs in an airtight container in the fridge for up to 3 days. The sesame dip should be stored separately.
• Reheat: To maintain the texture, reheat the meatballs in a pan over low heat or in the oven at 180°C for 5–8 minutes.
• Freeze: These meatballs freeze exceptionally well. You can freeze them cooked or raw for up to 2 months. If freezing raw, open-freeze them on a tray first so they don’t stick together.

Mary Berry Spicy Meatballs Nutrition Facts

• Calories: ~481 kcal (per serving)
• Carbohydrates: 14g
• Protein: 32g
• Fat: 34g
• Fiber: 1g
• Sugar: 2g

Nutrition information is estimated per serving based on 8 servings.

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