Bite-Sized Meatballs

Bite-Sized Meatballs

Rissoles, Meatloaves and Meatballs are make or breakers. They are either absolutely delicious and juicy, or flavourless, dry and crumbly. After much trial and error, I believe I have come up with a fantastic meatball recipe. The beauty is that this can cross over into meatloaves and burgers too. Team the meatballs up with a smoky Chunky Smoked Tomato Salsa and you have a perfect canapé!

Preparing the Meatballs

Ingredients
500g low fat beef mince
4 rashers trimmed, shortcut bacon (finely diced)
1/2 leek (washed and finely diced)
1 shallot (diced)
2 garlic cloves (diced)
2 slices stale bread (crusts removed)
2/3 cup milk
1 egg
1 bunch fresh oregano (washed)
1 tsp English mustard
1 tsp Worcestershire sauce
1 tsp tabasco sauce
1/2 cup plain flour
Salt and pepper
Olive oil

Method
Fill a shallow bowl with milk and add the bread.
Leave to soak for 5 minutes, then squeeze the bread of excess milk.
Place in food processor with all remaining ingredients (except for oil and flour).
Whiz in food processor until well combined.
You may need to scrape down the edges and stir manually to assist with the mixing.
Fill a bowl with flour and season with salt and pepper.
Heat a frying pan with olive oil.
Roll small balls of mixture and toss in flour.
Once the oil is hot, place the meatballs in the pan.
Fry meatballs, turning regularly until they are cooked.
To test, simply cut one open and see if the meat is brown all the way through.
Drain meatballs on paper towel.

Serve meatballs on a platter with toothpicks and salsa.

Bite-Sized Meatballs and Chunky Smoked Tomato Salsa