YO MUMMA'S MEATBALLS, BUT BETTER

Mince can either be the best or the boring-est. These meatballs are definitely made better by incorporating Stank Sauce into the mix.

Following a stint on the Keto diet and discovering an intolerance to eggs (I know... it all sounds very annoying!), we decided to omit traditional ingredients like breadcrumbs and egg. Surprisingly, the meatballs hold together perfectly fine and are super flavourful.

Try with a light pesto cauliflower rice (if you're on the Keto train) or pesto risoni for something a little different to the classic passata/spaghetti!

Ingredients

500g pork mince

500g beef mince, regular or high fat

1 tbsp dried rosemary

1/4 tbsp dried thyme

1/4 tbsp dried oregano

4 cloves garlic, finely minced (see our tip on finely minced garlic in our Stanky Guac recipe)

2 tbsp Stank Sauce (adjust to your taste, but we found this provides mild/medium warmth)

Salt and pepper to taste

Get Started

Mix all the ingredients together in a bowl until the meat looks 'dirty' and well coated

Roll the meat into balls that are approximately 2-3 cm in diameter, compressing well so that they don't fall apart

Fry in a non-stick pan on medium heat with a generous amount of vegetable oil until browned

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FOR SOMETHING A LITTLE DIFFERENT...

Sub out the dried Italian herbs, salt and pepper and mix in these fresh, herby Asian ingredients instead for a totally different meatball experience:

2 tbsp finely grated ginger

Handful of finely chopped coriander

2 spring onions, finely chopped

1/2 cup reduced-salt soy sauce (adjust to your taste)

Handful of chopped water chestnuts (if you can get your hands on some)

White pepper to taste

Best enjoyed with rice, our Asian Greens recipe, in a light pork/chicken broth, or as a dumpling filling

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