BEEF, PORK AND CHEDDAR CHEESE MEATBALLS
“Lockdown day #657 Beef, pork and cheddar cheese meatballs (best done in airfrier!!), hutspot (a Dutch dish of potatoes, carrots & onions), steamed broccoli and tomatoes from my garden. These were the nicest meatballs I’ve ever made. The cheese keeps it juicy. This recipe will make a perfect burger patty too.”
- 500 g beef mince (lean)
- 300 g pork fillet, cut into cubes
- 120 g Cheddar cheese, cut into 2 cm cubes
- 1 onion
- 2 slices low GI whole-wheat seeded loaf, soaked in 150 ml milk and 15 ml apple cider vinegar
- 30 ml Worcestershire sauce
- 7 ml six gun spice powder
- 2 ml ground black pepper
- 10 ml dried parsley
Mince the pork, onion, cheddar, bread and beef mince together with the disc with largest holes in the mincing machine. This way the different meats, cheese and onion is evenly distributed.
Sprinkle the left over milk with vinegar over the minced meat as well as the Worcestershire sauce, spices and dried parsley.
Use two forks to mix the spices and milk through the mince.
Make evenly sized meatballs using an ice cream scoop. Place onto a plate.
Preheat the airfrier on 180 °C.
Once heated, lightly spray the meatballs with coconut oil and place inside the airfrier basket, spaced apart.
Fry for 13 minutes on 180 °C, turning once.
Note:
I froze half the meatballs raw for using on another night.
Recipe and photo: Elsabie Templeton
