Meatballs 4 ways

Meat balls are always a treat. You can have them prepared and frozen in advance. They’re handy. And they’re fun to make. Kids love sticking their little hands in the mixing bowl and getting involved in that messy fun! You can make any of these into proper burgers or smaller meat balls.

Method will be the same for each of these: place all ingredients it the bawl and mix, mix, mix and mix some more with your hands. Just get in there and once everything is good and incorporated just form into burgers or meat balls. You can keep them in the fridge for 2 days or freeze them and use them at a later date.  You can cook them in the oven, on the griddle or the frying pan. Add them to soups for extra bite!

Burger Bites 


500 g of round mince, 1 egg yolk, 5 cloves of garlic grated, 2 shallots finely diced, juice of 1/2 lemon, 1 heaped table spoon of dijon mustard, celery salt, cracked black pepper, handful of fresh chopped dill, dash of worcestershire sauce, pinch of cayenne.

French Burger Bites


500 g of round mince, 125 g of St Agur, 1 heaped spoonful of creme fraiche, finely chopped chives. ( you don’t need to over mix this one as the cheese will melt when you cook the bites).

Piggy Bites (this one comes thanks to the lovely Elaine Baxter on Tweeter!)


500 g of pork mince, 1 heaped spoonful of Chinese 5 spices, 1 grated apple, juice of half an orange, 3 grated cloves of garlic, 1 grated stick of ginger (aprox,. the size of your thumb).

Scottish Bites (inspired by this week’s trip to Scotland)


500 g of minced lamb, 200 g of haggis (or black pudding if you don’t have it), 1 chorizo meat (get that from the butcher, you need the soft uncooked chorizo), 1 heaped spoonful of creme fraiche, 1 dash of whisky.

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