INGREDIENTS
¼ cup panko breadcrumbs
¼ cup milk
1 egg
500 g L.A. FARMS Angus beef mince
1 onion finely diced
1 clove garlic finely chopped
1 teaspoon beef stock powder
1 tablespoon herbs freshly chopped, plus extra to garnish
2-3 tablespoons rice bran oil for frying
METHOD
1.Combine breadcrumbs and milk and leave to swell.
2.Lightly beat the egg until liquid.
3.Combine the mince, onion and garlic and mix well.
4.Add the breadcrumb mix and beaten egg to the mince. Add the stock powder and chopped fresh herbs. Mix well until thoroughly combined.
5.Roll mixture into even-sized balls (makes about 24). Cover and chill until ready to cook.
6.Heat the oil in a large frying pan. Cook meatballs on all sides over a medium-low heat until cooked through and golden brown. You may have to do this in batches.
7.Grind over some pepper, garnish with herbs and serve. They’re great in tacos, wraps or in a sub.
¼ cup panko breadcrumbs
¼ cup milk
1 egg
500 g L.A. FARMS Angus beef mince
1 onion finely diced
1 clove garlic finely chopped
1 teaspoon beef stock powder
1 tablespoon herbs freshly chopped, plus extra to garnish
2-3 tablespoons rice bran oil for frying
METHOD
1.Combine breadcrumbs and milk and leave to swell.
2.Lightly beat the egg until liquid.
3.Combine the mince, onion and garlic and mix well.
4.Add the breadcrumb mix and beaten egg to the mince. Add the stock powder and chopped fresh herbs. Mix well until thoroughly combined.
5.Roll mixture into even-sized balls (makes about 24). Cover and chill until ready to cook.
6.Heat the oil in a large frying pan. Cook meatballs on all sides over a medium-low heat until cooked through and golden brown. You may have to do this in batches.
7.Grind over some pepper, garnish with herbs and serve. They’re great in tacos, wraps or in a sub.