Mortadella meatballs



These meatballs are so moreish and really great to serve at parties. They are a cinch to prepare and can be made in advance, then heated through in a moderate oven when it’s time to party. The mortadella helps to keep the meatballs juicy and imparts its signature Italian taste into every bite. I make these at almost every party we have and I can assure you, they are the first thing to go. Pop the champagne and let the party begin!

What you’ll need:

1 small red onion, finely chopped

1 clove garlic, finely chopped

500 grams free range pork mince

500 grams free range beef mince

200 grams mortadella, finely chopped

2 teaspoons whole coriander seeds, toasted and ground

1 teaspoon fine salt

Freshly ground black pepper

What to do:

Heat a little olive oil in a frying pan. Add the onion and sauté on low heat until the onion is soft but not browned, then add the garlic and cook for 30 seconds. Remove from heat and allow it to cool.

In a large bowl, use your hands to mix all of the ingredients together with the onion and garlic until it is combined well and the meats are distributed evenly. At this stage, you may wish to cook a small portion of the meatball mixture and taste it for seasoning and adjust the salt to your liking.

Roll the meat into walnut-sized meatballs and place them on a tray.

Heat some olive oil in a large frying pan over a medium heat. Cook the meatballs in batches, turning them until they are golden and cooked through – about 6 minutes.

Serve the meatballs hot.

Makes 48 meatballs

NB: you can find mortadella at delis

Black Tapas bowl from Country road, charcoal napkin from The Bay Tree

Recipe, photo and styling by Karen McFarlane

Mortadella meatballs

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