Mexicanfireballs

Meatballs

1 onion, finely chopped.1 garlic, crushed.250 ml cooked brown rice.500 g grass-fed beef mince.2 large free-range eggs.20 ml oat bran30 ml chopped peppadews15 ml chopped fresh thyme.15 ml chopped freshorigami.2 ml grounded coriander.2 ml grounded paprika.3 ml freshly grounded blackpepper.2 ml Salt.

Dip sauce

10 ml Sunflower oil1 onion finely chopped1 garlic crushed10 ml brown sugar5 ml paprika30 ml chopped peppadew5 ml beef extracted powder.200 ml water5 ml balsamic vinegar10 ml maizena

1. Pre-heat oven to 200°C2. Mix ingredients for

meatballs together. Formballs to preference (as bigas walnuts).

3. Place on oven plate andbake for 15 min.

4. For the sauce - braai onion,garlic and oil for 1 min. Mixall other ingredients in andmix well.

5. Heat till boiling point or untilsauce is nice and smoothand thick.

6. Place meatballs on sosatiesticks and serve warm withdip sauce.

7. Enough for 24 meatballs(depending on size).

Enjoy Hester Venter’s Mexicanfireballs freshly prepared withingredients from our ownvegetable and herb garden. Allnatural grass-fed beef producedself on the farm.