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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
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
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.
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