Thursday, 2 March 2017

Banting Espetada Meatballs

Everyone loves the taste of espetada...the yummy bay leaf flavour running though the meat...but let's face it, rump is expensive.

This is my take on espetada meatballs.


500g beef mince
1 egg
1 tbs heba pap
2 tbs garlic crushed
1 tbs finely crushed bay leaves
Salt and pepper to taste
2 tbs Olive oil
Oil for frying


In a bowl, mix together mince, egg, olive oil, heba pap, salt and pepper, crushed bay leaves and crushed garlic.
Heat pan on medium heat.
Roll small meatballs and add to pan, browning on all sides.
Place in oven proof dish and bake for about 15mins on 180C.
Serve with a nice hot sauce and extra salt.

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