Contact GPW

Have any recipe requests, cooking questions or just want to say hi?  The GPW would love to hear from you!

Please use the form to send her a message. If you would like a reply, please include your email address.


123 Street Avenue, City Town, 99999

(123) 555-6789


You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.

Party Meatballs.jpg

Party Meatballs

I’ve made these meatballs for a few parties, so it’s high time I actually wrote down the recipe to share with you all. These are so easy to prepare, and I snap freeze them straight after rolling, so come the day of the party, just place on an oven tray and bake! I also drop these meatballs into my favourite pasta sauce for the perfect spaghetti and meatballs. I find the beef and lamb combination tastes great, but the secret to the super soft meatballs is all in the kneading, as explained in the recipe below. 

Makes 50

Preparation Time: 15 minutes / Cooking Time: 25 minutes


  • ½ cup dry bread crumbs
  • ½ cup milk
  • 1 egg
  • 1 heaped tsp dried herbs of your choice
  • ½ tsp dried garlic powder
  • ½ tsp sumac powder
  • ½ cup fried onion paste (Approx 1 onion, fried)
  • 1 tsp salt
  • 1 cup grated mozzarella cheese
  • 500g lamb mince
  • 500g beef mince


  1. In a large bowl, add the breadcrumbs and milk and stir until milk is absorbed.
  2. Add the egg, dried herbs, garlic powder, sumac powder, onion paste, salt and cheese and stir to combine well.
  3. Add the lamb and beef mince.
  4. Now, with your hands (wear gloves if you prefer) mix everything together, kneading for around 10 minutes. TIP – this makes the meatballs super soft. The texture of the mince changes and becomes more elastic. When you notice this, you’ve kneaded it well!
  5. Take tablespoons of the mixture and roll out balls using the palms of your hands (gloves off now) just larger than an inch. Place separately on baking paper until all have been rolled. NOTE - If you wish to snap freeze the balls, place them uncovered on a tray or chopping board lined with baking paper straight into the freezer for at least 6 – 8 hours. When completely frozen through, transfer to a zip lock bag and keep frozen for a couple of months.
  6. When ready to bake, preheat oven to 210°C and place meatballs onto a baking tray lined with baking paper.
  7. Bake for 20 minutes, or 25 minutes if from frozen. NOTE – always break open a large meatball to check if cooked through before removing from oven.
  8. Remove from oven and leave to cool for 5 minutes before serving.

Serve with a raita/yoghurt based sauce, or with any sauce you like!

Enjoy! GPW