Publications
- - MEATBALLS
- 15 ml - olive oil
- 1 - small onion, finely chopped
- 3 - stalks celery, finely chopped
- 3 - cloves garlic, chopped
- 2 - chillies, chopped
- 1 - tub cream cheese
- 1 kg - fresh pork mince
- 15 ml - BBQ spice blend
- 1 - small apple, grated (skin and all)
- - a handful soft herbs (coriander and basil are delicious), chopped
- - oil for shallow-frying
- 15 ml - each soy sauce, Worcestershire sauce and sesame oil, mixed
- - TO SERVE
- 12 - small bread rolls
- - mayonnaise
- 200 g - bacon bits, fried
- - fresh lettuce
- - thin slices pickled ginger, to garnish
1Make the meatballs Heat the oil in a pan and sauté the onion, celery, garlic and chilli until glossy. Cool and mix with the cream cheese.
2 Place the pork mince in a clean mixing bowl and
add the spices, cream cheese mixture, apple and
herbs. Using two forks, mix through gently, making
sure not to overwork the mixture as this will result in
a tough patty.
3 Using an ice cream scoop, divide the meat into12 equal portions. Carefully form into meatballsthen gently press down to make patties.
4 Shallow-fry the patties in oil until golden-brown on both sides. Lightly brush with the soya sauce mixture towards the end of the cooking time to add flavour and assist with the browning.
5 To assemble Cut the rolls open and toast the cut side in a pan with a little butter and oil, if desired(or simply use the pan in which you fried the bacon). Spread with mayonnaise to taste, add a little fresh lettuce and then top with the patty, ginger slices and a sprinkling of bacon. Secure with a kebab stick if you like.
Tip Minced pork isn’t always available in supermarket fridges; order it fresh at your butcher.
