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Smokey Beef Balls

The long awaited recipe is finally here!

I’ve made this on a number of occasions now and I’ve had plenty of requests to post this recipe on my blog. The key to this recipe is the smokey kangaroo prosciutto (once again!). I use Poacher’s Pantry Kangaroo Prosciutto that I buy from Harris Farm.

If you can’t get hold of kangaroo prosciutto than you can use some bacon instead. But you will be missing out on the strong smokey flavour the kangaroo prosciutto gives these meatballs.

Happy sprouting, baking and cooking!

x Danielle

Smokey Beef Balls

Ingredients

For the meatballs:
500g of minced beef*
35g of Poachers Pantry smoked kangaroo prosciutto(finely chopped)
3 tablespoons of tomato paste
1 clove of crushed garlic
1/2 a red onion(finely diced)
1 tablespoon of fresh thyme(finely chopped)
1 tablespoon of fresh oregano(finely chopped)
2 teaspoons of sweet paprika
1 egg, a pinch of salt

For the salsa:
1 punnet of red cherry tomatoes
1 punnet of yellow cherry tomatoes
1/4 a red capsicum (finely diced)
1/4 a red onion (finely diced)
2 tablespoons of chopped coriander
1 red chilli finely chopped (including the seeds)
a pinch of salt
juice of 1/2 lime
1 tablespoon of olive oil

Instructions

Let’s start with the salsa first

Halve both the red and yellow cherry tomatoes and add to a bowl.

To the same bowl add the capsicum, red onion, coriander, chilli, salt, lime juice and olive oil.

Mix all the ingredients together and place it aside for later use.

Now we can get stuck into making the meatballs.

Add all of the ingredients to one bowl and mix everything together well.

I like to get stuck into it with my hands because this way you can make sure all the mince is crushed together well with the tomato paste, spices, herbs and the rest of the ingredients.

Wash your hands and make sure they stay wet.

Now take a tablespoon of the mixture and roll it into a ball between your hands and place the ball onto a tray.

Continue to do this until you have no mixture left, you should have about 25 beef balls on your tray.

In a large fry pan heat a little olive oil and add as many beef balls as will fit.

Make sure there is a little space between each beef ball as you want them to fry and not to stew.

Cook each beef ball for about 5 minutes on each side over a medium heat.

You’ll know when they are done because they will have a nice dark brown colour and be cooked on the inside.

If you find that your pan is too hot and the beef balls are cooked on the outside but still raw on the inside you can always finish them of in the oven on a medium heat for about 15 minutes.

Serve the beef balls with a side of the salsa and some fresh mashed avocado.

* Minced Beef:
I like to use grass fed beef wherever possible. This is because grass fed beef is pasture fed and not finished on a grain based diet in the last 30 days of its life.

The difference this makes to the meat is quite significant. You’ll find that grass fed beef is a richer source of omega 3 fatty acids, CLA, vitamin A and vitamin E.

You will be able to buy grass fed beef from your local farmers market or from some Harris Farm stores.

If you are unable to source grass fed beef this recipe will also work well with minced lamb.

We are lucky in Australia because lamb is readily available and not grain fed, so a good alternative in this case.

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