Cheesy crumbed pork-and-herb meatballs • SA Pork
These meatballs are based on the popular Italian arancini – deep-fried, cheese filled risotto balls. It’s always a hit as festive canapés, served with sweet chilli sauce.
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Cooking tools:
- Food processor
- Mixing bowl
- Spoon
- Fork
- Baking sheet
- Serving platter
- Pot
- Stove
- Cooling rack
- Kitchen towel
Ingredients
- 500g pork mince (ask your butcher)
- 500ml white breadcrumbs
- a handful fresh parsley, chopped
- the leaves of a few sprigs of thyme, chopped (discard the hard stems)
- 1 extra-large egg
- 5ml salt
- freshly ground black pepper
- 100g smoked mozzarella (or soft cheese of your choice), cut into 1cm squares
- 500-750ml canola oil, for deep frying
- 125ml flour
- 5ml smoked paprika
- salt
- pepper
- 3 extra-large eggs
- 500ml fresh white breadcrumbs
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