Meatballs and Garlic Avocado dipping sauce
Entertain the masses this Melbourne Cup with this party favourite. No need for tomato sauce, use a fresh avocado dipping sauce for a classy touch.
Meatballsand Garlic Avocado dipping sauce
Ingredients
Meatballs
- 1kg mince (pork, veal, lamb or beef)
- 2 cups of stale bread crumbs - soaked in water for 5 minutes then squeeze out
- 2 tablespoon of finely grated parmesan
- 2 eggs whisked until pale
- Freshly ground black pepper
Avocado Dipping Sauce
- 2 ripe avocados
- 1/2 teaspoon salt
- 1 Tbsp of fresh lime juice or lemon juice
- 2 Tbsp to 1/4 cup of minced red onion or thinly sliced green onion
- 1-2 chilli's, stems and seeds removed, minced
- 2 tablespoons coriander(leaves and tender stems), finely chopped
- A dash of freshly grated black pepper
- 1/2 ripe tomato, seeds and pulp removed, chopped
- 2 cloves roasted garlic
Method
Meatballs
- Preheat oven to 200C
- Combine all meatball ingredients and mix well. Then ball into golf ball sizes.
- Place in oven tray and roast meatballs for 20 minutes.
- You may wish to brown on stove after roasting for a firm outside
- Serve with toothpicksor on kebab skewers sprinkle with Parmesan if desired
Avocado Dipping Sauce
- Cut the avocados in half. Remove seed. Scoop out avocado from the peel, put in a mixing bowl.
- Using a fork, roughly mash the avocado (The guacamole should be a little chunky.) Sprinkle with salt and lime (or lemon) juice. The acid in the lime juice will help delay the avocados from turning brown.
- Add the chopped onion, coriander, roasted garlic, black pepper, and chile's. (Chili peppers vary individually in their hotness. Start with a half of one chili pepper and add additional to the guacamole to your desired degree of hotness)
- If desired add in sour cream and cottagecheese for a smoother dipping sauce.