Mini Spicy Meatballs with Peppercorn Infused Olive Oil
Ingredients
- 170 gms. Ground Pork
- 140 gms. Ground Beef
- 140 gms. Ground Veal
- 1/4 cup + 2 Tbsp. SATHYA Peppercorn Infused Olive Oil, divided
- 1/2 cup Minced Onion
- 1/2 cup Breadcrumbs
- 1/3 cup Grated Parmesan Cheese
- 1/4 cup Finely chopped Flat-leaf Parsley
- 2 Garlic Cloves, minced
- 3/4 Tsp. Coarse Salt
- 1 Large Egg
- 1 Jar Tomato based Pasta Sauce
Method
In a large bowl combine Pork, Beef and Veal mince, onion, breadcrumbs, cheese, parsley, garlic, salt, egg and 1/4
cup SATHYA Peppercorn Infused Olive Oil.
Form the mixture into approx. 30 meatballs about 2-3 cm in diameter. In a large frying pan heat the remaining 2
Tbsp. of SATHYA Peppercorn Infused Olive Oil over a medium heat.
Add the meatballs to the frying pan, about 10 at a time so not to overcrowd. Turn the meatballs with a spoon to
brown evenly on all sides. Remove from the frying pan and repeat until all meatballs are browned.
Add the Pasta sauce to the frying pan and return the meatballs, stirring well.
Bring the sauce to the boil, reduce heat to low, cover and simmer for approx. 20 minutes to thoroughly cook
through the meatballs.
For more delicious recipes visit our website www.sathyaoliveco.com
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