This recipe is great with pasta, as a New York style sandwich filling or on top of pizzas. Once cooked they will easily last 3 - 4 days in the fridge. Great for after school snacks.
(Makes 4 – 6 portions)
½ cup fine breadcrumbs
¼ cup double cream
2 tablespoons olive oil
1 red onion – finely chopped
350gm minced beef
350gm minced pork belly
2 tablespoons honey
1 large egg
3 tablespoons butter
Mix bread and cream together until crumbs are moistened.
Sautee onions in hot oil. Remove from heat once soft.
Mix meat, onion, honey and egg. Season, and add the crumb-cream mixture and mix well.
With wet hands, shape the meatballs into large walnut sized pieces.
Sautee gently in the butter until lightly browned and cooked through. Serve immediately with pasta or chill and refrigerate for up to 4 days.
Suggested wines to complement this recipe
Sacred Hill 2006
Mills Reef Reserve 2007
Church Road Cuvee Hawkes Bay Merlot 2005