WITH TOMATO & FRESH HERB SALAD
These meatballs can be enjoyed warm or at room temperature. Here they are served with a light and colourful tomato salad but they’re also very good with another picnic favourite, potato salad. A ball or two of fresh mozzarella is a delicious optional addition to the tomato salad combination.
500g each: beef and pork mince 1 large onion, grated
2 cloves garlic, crushed 1 tablespoon finely chopped fresh
½ cup fresh breadcrumbs 2 tablespoons flour
¼ teaspoon freshly grated nutmeg
2 eggs, lightly beaten
¼ cup full-cream milk
¼ cup soda or chilled water Butter and oil for frying
500g mixed tomatoes, some halved
Handful of mixed herbs, basil, thyme, parsley 1 small red onion, finely sliced
2 tablespoons olive oil 3 tablespoons balsamic vinegar 1 teaspoon brown sugar
Meatballs: In a large bowl, combine beef and pork mince with onion and garlic. Add sage, breadcrumbs, flour, nutmeg and eggs. Mix together using your hands.
Combine the milk and water then gradually add to the mince mixture; you may not need it all – the consistency should be soft and sticky. Season to taste.
Melt several tablespoons of butter and a little oil in a large, non-stick, heavy-based frying pan set over a medium heat. Add tablespoon amounts of the meatball mixture to the pan and fry for 3-4 minutes. Turn balls over and press down slightly to flatten then cook a further 2-3 minutes until golden. Add more butter and oil between batches. Serve warm or at room temperature with the tomato salad.
Salad: Arrange salad ingredients on a platter and drizzle with the combined dressing ingredients, seasoning to taste. Serves 6-8