Meatballs ~ 36 meatballs

Ingredients:

250g lean pork

250g chicken breast

1 corn (remove corn bits from cob ~approx. 125g)

breadcrumbs (for dredging -*optional)

1 medium egg

pepper

2 tbsp olive oil

Method:

1.Cut the lean pork and chicken breast into large chunks. Blend the corn and add in the meats and continue to blend until resembles a paste. The mixture should be smooth but not too sticky.

2.Add the egg into the mixture and blend to combine.

3.Season with pepper.

4.Heat 2 tbsp of olive oil in a pan.

5.Take some of the mixture and roll it into a small ball. (*Dredge with breadcrumbs for a more crispy texture - optional)

6.Pan-fry the meatballs until golden brown. To test if it’s cook, poke a satay stick into the meatball. If the satay stick feels warm when taken out, the meatball is ready to serve.

Note:

* Meatballs are suitable for freezing and reheat before serving.

* They can be added to pasta or even porridge.

 

Recipe adapted from: Baby Bowl by Kim McCosker