Ingredients
- One raw egg
- A handful of all purpose flour
- Half a white onion (or shallot) finely diced
- One knorr stock chicken cube cup
- One spring onion (diced). P.s only use the white part of the spring onion
- 1 tsp of curry powder (mild), all purpose seasoning and cayenne pepper
- Fresh nail sized ginger (diced)
- One bulb of garlic (diced)
- A quarter kilo of 15% fat mince beef
- 4 pork sausages (remove from casings)
-A pinch of black pepper to taste
- One table spoon of cooking oil
- Finely diced chilly (this is optional) add according to heat tolerance
Note; I dont put in any salt only cause of the ray of spices I have used. Nonetheless, feel free to add a pinch of salt for taste BUT be careful not to over season.
Preparation
Mix all ingredients- at no particular order. Once throughly mixed form "ball" like shapes from your mix and place balls onto tray or cutting board covered within flour. Lastly, sprinkle some more flour onto the balls, make sure to cover balls appropriately with flour as this reduce the chances of your balls sticking onto the pan. Heat up pan at medium- high heat. Once pan is hot enough start placing meatballs into the pan. Be careful not to over crowd the pan with too many meat balls. Cook at desired temperature. I love my meat cooked at medium, therefore I only cook my meat for about 5 minutes on each side. Once cooked at desired temperature and all brown serve and enjoy with bolognese sauce or salad. Enjoy
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