NZ House & Garden - Outdoor Living - - Outdoor Entertaini­ng -

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

sage leaves

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

To­mato salad:

500g mixed to­ma­toes, some halved

and sliced

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

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