A meat-eater’s delight

MEATBALLS WITH BEEF AND SALAMI

These meatballs are unbeatable, whether you serve them with pap, any kind of pasta, gnocchi, mashed potatoes… and inside a jaffle, of course.

Ingredients

(makes around 40 snack-sized bites)

600 g beef mince

240 g salami, finely chopped

½ cup dry bread crumbs (I use panko crumbs)

¼ cup grated parmesan

½ teaspoon dry mixed herbs

1 egg

3 tablespoons olive oil

2 tins (400 g each) tomato and onion mix 2 tablespoons balsamic vinegar (if you want to play Italian) salt and ground black pepper

Here’s how

1 Mix together the mince, salami, crumbs, cheese, herbs and egg until well blended.

2 Roll the meat mixture into 40 small meatballs and set aside on a cutting board. 3 Heat a little oil in a potjie and fry the meatballs until brown. Spoon them out once golden brown.

4 Pour the tomato and onion mix into the same potjie, add the meatballs to the sauce and heat until warm through. Season the dish with the vinegar, salt and pepper to taste. Remember, the salami and cheese in the meat is already salty – so first taste the sauce and keep balance in mind. Garnish the meatballs with extra parmesan if you like.

Drive & Camp says The raw meatballs freeze well should you want to do all the rolling at home before you leave.