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  • Writer's pictureChef Simeon Hall Jr.

Easy or Your Money Back!

Well, first of all, ain't no money for you to get back, but these meatballs should have some kind of money back guarantee!

Yield 16 each 3oz meatballs ( You can go smaller or bigger if you want! The cook time will be different).


Prep- 10 minutes

Cook- 24 minutes

Chef Tips:

For every pound of meat, use one slice of fresh white sliced bread and 1 whole egg. This makes your meatballs tender and soft.


2 lbs ground beef

1 lb ground pork ( if you don't like pork just use 3 lbs of beef)

3 slices of white bread

3 whole eggs

Your favourite seasonings to taste. ( I use salt, pepper, granulated garlic, chilli flakes, cumin and oregano.

Method of Preparation

  1. Preheat the oven to 400 degrees Farenheit.

  2. Using a good processor or blender mince the bread, crust and all.

  3. Mix the meat, bread, eggs and seasonings together.

  4. Here's a huge tip. Always test your mix before rolling them out. Imagine portioning and rolling all your meatballs, but they're too salty or not seasoned enough.

  5. Portion your meat with an ice cream scoop. I use a 2 oz scoop and make even portions.

Line your pan with ferl paper and grease it lightly.

Roast your meatballs for about 12 minutes!

Now lemme just say, shout out to all the chefs that make tomato sauce from scratch, I don't. Ever! Like ever! I use, Field Day products unapologetically!

So add the meatballs to a heavy bottom pot, a jar of your favorite Field Day pasta sauce and a splash of Field Day EVOO and simmer for 10 minutes.

Serve with pasta, rice or fried artisan bread like I did!

After, cover with mozzarella and broil in your oven that's still very hot and serve.

That's it. plain and simple ans delicious!

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1 Comment

Oreantheia Mackey
Oreantheia Mackey
Dec 03, 2023

True Bahamian. Love the recipes

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