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Footy Meatballs

Footy Meatballs

Footy Meatballs

By Diana Barton on 19 June 2015

Richard and his mates love watching the State of Origin, so I made these little gems not only were they a winner but also the Blues


  • 500g minced beef or lamb
  • 2 cloves garlic, crushed
  • 1 egg
  • 1 onion, finely chopped and sautéed
  • ½ cup parsley, finely chopped
  • ½ cup bread crumbs
  • ¼ cup water
  • 2 tbsp Murrungundy Pistachio Kernels
  • ½ tsp cumin
  • salt and pepper to taste
  • canola oil for sautéing


Parboil onions in water, add oil and garlic and sauté to a golden colour, when cool add all other ingredients and mix well.

Stove Top Method:

Roll 2 level teaspoons into a ball coated with flour.  Heat oil in a large skillet and sauté meatballs turning to evenly brown all sides.
This will take approximately 10-15 minutes depending on size of meatball.

Oven Method:

Place floured meatballs closely together in a baking tray with sides lined with baking paper and bake at 190oC, turning to be sure all sides are evenly browned.
This may take 20 minutes depending on size of meatball.

Categories: Entrees, Mains