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Recipe of the Month – Veal and Pork Meatballs

Recipe of the Month – Veal and Pork Meatballs


  •  500g veal mince 
  •  500g pork mince
  •  1 medium brown onion, coarsely grated
  •  3/4 cup fresh breadcrumbs (day-old bread)
  •  2 garlic cloves, crushed
  •  1 egg, lightly whisked
  •  Salt & freshly ground black pepper
  •  2 1/2 tablespoons olive oil


  • Line a baking tray with non-stick baking paper.
  • Combine the veal and pork mince, onion, breadcrumbs, garlic and egg in a large bowl. Season with salt and pepper.
  • Use your hands to mix until combined. Roll 1 heaped tablespoonful of mince mixture into a ball and place on prepared tray. Repeat with the remaining mince mixture.
  • Heat one-third of the oil in a non-stick frying pan over medium heat. Add one-third of the meatballs and cook, turning, for 8 minutes or until golden brown and cooked through. Transfer to a plate. Repeat, in 2 more batches, with the remaining oil and meatballs, reheating pan between batches.
  • Serve with a fresh salad.
  • Freeze remaining meatballs for up to 3 months.

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