You can use any variety of sausage – whatever you feel like on the day. The sausage ingredients and binding agents are perfect for grilling.
Pan-Fry
Makes 55 Meatballs
INGREDIENTS
350 g (12 oz) of your favourite sausages (about 5)
350 g (12 oz) minced (ground) pork
100 g (31/2 oz) feta cheese, cut into cubes
fresh herbs (any variety, leaves picked and chopped)
olive oil
METHOD
1 Remove the sausage filling from the casings and break the meat apart with your hands.
2 In a mixing bowl, season the minced pork with salt and pepper, add the feta cheese and fresh herbs, and mix everything together with the sausage meat. Roll the mixture into 20 g (³/₄ oz) balls with your hands.
3 Pour a good drizzle of olive oil into a frying pan and place the pan over medium–high heat. Once the oil is hot, add the meatballs, taking care not to overcrowd the pan. You can do this in stages. Constantly move the pan in a circling motion. This will help the balls roll around the pan and brown evenly. Do this for around 6 minutes until the balls are golden on all sides.
4 Serve immediately.
Cheesy Bread
Grilled bread, melted cheese, tasty meatballs – need we say more? Many a meatball dream has been formed on a bed of grilled bread and melted cheese. Use any style of bread and cheese you like. You can’t go wrong.
Serves 4
INGREDIENTS
1 ciabatta loaf or baguette
1 garlic clove
favourite melting cheese
favourite butter (optional)
METHOD
1 Preheat the oven grill (broiler). Set to medium.
2 Cut the bread into thick slices and rub the garlic clove into the bread.
3 It helps to bruise the garlic first. Add slices of cheese to the bread and toast under the grill until bubbling.
Optional: Spread some of your favourite butter over the bread before putting on the cheese.
Recipes and images from Meatballs: The Ultimate Guide by Matteo Bruno (Murdoch Books) $35 available now.
