Kiwi meatball sub
( SERVES 4 )
The secret to successful meatballs is to roll them in clean, wet hands for about 30 seconds or until the meat holds together well. For the sub, have salad ingredients on hand e.g. mayo, alfalfa sprouts, mint jelly, 1-2 kiwifruit peeled and sliced.
|400 g||Lamb mince|
|2 Tbsp||Dried breadcrumbs|
|2 Tbsp||Chopped mint|
|1 small||Egg, lightly beaten|
|1 small||Lemon, grated rind|
|1 Tbsp||Canola oil|
|4 pieces||French bread, 15cm length|
- Combine the lamb, bread crumbs, mint, egg and lemon rind. Roll into walnut-sized balls. Take 5 meatballs and thread onto a skewer. Repeat to make 4 skewers. Brush with oil.
- Grill or pan-fry — turning often — until cooked, about 12-15 minutes.
- Meanwhile, heat the bread lightly in the oven. Cut each piece in half lengthwise. Fill with the salad ingredients and top with the meatball skewers.
See more of Jan's meatball recipes