Cocktail Meatballs with Rhodes Quality Braai Relish | Rhodes Quality


500 g Beef mince
1 Onion, finely chopped
2.5 ml – 5 ml (1-2 tsp.) Packo Traditional Masala Curry Powder
15 ml (1 Tbsp.) Rhodes Quality Tomato Paste
3 Slices white bread, crusts removed
65 ml (¼ cup) Milk
1 Egg
Salt and freshly ground black pepper
To serve: 1 x 410 g can Rhodes Quality Braai Relish


Place the mince, onion and Packo Traditional Masala Curry Powder and Rhodes Quality Tomato Paste. Into a bowl and mix together well. Soak the bread in the milk for a few minutes until softened. Squeeze out any excess milk and add the bread and the egg to the mince and mix well. Season with salt and pepper. Roll into teaspoon size balls. Place the mince balls in a baking dish and bake in an oven preheated to 180°C for 10 minutes. Remove from the oven and turn. Return to the oven and bake for a further 10 minutes or until the meatballs are cooked through. Serve hot or cold with Rhodes Quality Braai Relish to dip.
Cooking Tip

Prepare this dish on the stove top by shallow frying the meatballs in a little oil over medium heat. Turn regularly until browned on all sides and cooked through.


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