Monster meatballs great for burger patties

We calling it meatball madness, national Meatball Day is on 9 March and in lead up to this we are getting ready to make many balls.

This recipe by Chef Caren Marimuthu is a different take of the traditional meatball – sliders, which are a little larger than the usual size.

It is great for family meals, can freeze for up to three months and great as a burger patty.

Monster Meatballs

Ingredients

500g ground beef
250g ground pork (can be substituted for finely diced bacon)
1 medium onion, minced
3 garlic cloves, crushed
180ml breadcrumbs
5ml paprika
5ml dried oreganum
5ml fresh thyme, minced
5ml fresh rosemary, minced
10ml salt & black pepper
1 egg, beaten
15ml milk
15g parmesan cheese, grated
30g butter, cubed (cold)
20ml olive oil

Method

Prepare a baking tray by brushing it with oil or coating with baking spray. Add ground beef and ground pork to a large bowl.

Add onion, garlic, breadcrumbs, spices and herbs to the ground meat and combine Mix in beaten egg, milk and parmesan to bind together.

Divide mixture into 12 equal portions. Place a single cube of butter into each portion (as the meatball cooks, the butter melts and adds moisture to the meatball).

Shape the meatball around the butter cube forming a ball.
Evenly coat each meatball in olive oil, place on a prepared baking tray and refrigerate for an hour.

To make Monster Sliders

Preheat oven to 180°C

Fry meatballs in a little oil, over medium-high heat, till half done. Once firm, gently press down using the back of a fork or spatula.

Slice 12 mini buns in half horizontally. Place bottom halves cut side up, onto a prepared baking tray. Place a meatball on each roll.

Top meatballs with a tomato-based pasta sauce, add a couple of fresh basil leaves and grated cheddar and mozzarella.

Place bun tops over the meatballs and bake for 10 to 15 minutes or until cheese has melted and sauce is heated through.

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