- 0:20 Prep
- 0:20 Cook
- 6 Servings
- Easy
Pork meatballs are perfect party food fare – there’s a mouthful of flavour in every bite!
Ingredients
- 2 tablespoons olive oil
- 1 small red onion, finely chopped
- 1 chorizo sausage, finely chopped
- 400g pork mince
- 1 egg, lightly beaten
- 1 cup fresh breadcrumbs
- 2 garlic cloves, crushed
- 1/2 teaspoon smoked paprika
- 1/2 cup finely chopped fresh flat-leaf parsley leaves
- Roasted capsicum dip, to serve
Method
- Step 1Heat 2 teaspoons oil in a large frying pan over medium-high heat. Cook onion and chorizo for 5 minutes, stirring occasionally, or until onion has softened. Cool for 2 minutes.
- Step 2Combine mince, egg, breadcrumbs, garlic, paprika, parsley and chorizo mixture in a bowl. Season with salt and pepper. Mix to combine. Roll level tablespoons of mixture into balls. Place on a plate.
- Step 3Heat remaining oil in a large frying pan over medium-high heat. Cook meatballs, turning, for 5 to 7 minutes or until browned and cooked through. Serve with dip.
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1030 kj
Energy
15g
Fat Total
4g
Saturated Fat
1g
Fibre
19g
Protein
83mg
Cholesterol
197.02mg
Sodium
1g
Carbs (sugar)
8g
Carbs (total)
Notes
Serves 6 as finger food.
After rolling, cover and refrigerate meatballs for 30 minutes, if time permits.
Add extra oil to pan during cooking, if necessary.
Cook meatballs in batches to avoid overcrowding and prevent meatballs stewing.
Kim’s meatball tips: Grating or finely chopping vegetables will help meatballs keep their shape during cooking.
Meatballs are a great way to add ‘hidden’ vegetables to your childrens’ meals.
Serve leftover meatballs in rolls or wraps for lunch the next day.
Freeze uncooked meatballs. Place, in a single layer, in a snap-lock bag. Remove excess air. Seal. Freeze for up to 3 months. Thaw in fridge overnight.
- Author: Liz Macri
- Image credit: Cath Muscat
- Publication: Super Food Ideas
