We love this meatball recipe because it’s so versatile. You can serve with mash, gravy and veggies for a hearty Winter warmer. Simmer in a tomato based napoli sauce and serve with spaghetti for a yummy pasta treat or simply serve by themselves with tzatziki dip for an easy finger food favourite.
500g Pork & Beef Mince (combined pack from Coles)
1 x carrot, grated
1 x cup fresh bread crumbs
1 x egg
1 x handful flat leaf parsley, chopped
1 x tbsp Dijon mustard
1 x handful grated cheese (we used Colby but Parmesan also works well)
1. Put all ingredients into a large mixing bowl and squelch together with your hands. Yes, you need to get your hands dirty for this one! A spoon just won’t cut it!
2. Once combined, roll into table spoon size balls and lightly fry in a frying pan until golden brown on the outside.
If serving with mash or on their own as finger food, pop the browned meat balls onto a baking try and finish in the oven for 10mins on 180 degrees to make sure the inside is cooking properly.
If serving with pasta, pour the napoli over the meat balls in the frying pan and simmer gently until the napoli is bubbling and the meat balls are cooked through.