Rissoles

500g walaby mince

500g lamb mince

100g onion, diced

100g carrot, gratted

2 eggs

2Tbsn white maseca

Seasoning

Feta fondue

Pumpkin puree

Method

Place your minces, carrot, onion, maseca, and eggs into a mixing bowl with some seasoning and mix well, ensuring the minces are well incorporated into the other ingredients.

Dependent on your favored meatball, you can now mold your desired shape. I grew up on rissoles, so I want like a tall, burger shaped unit. Most people these days are all the rage on koftas, little oval shaped dozzies on a stick, but you could nearly shape them into a rocket ship and still call it a meat ball.

Fire up your frying pay, griller, or in my most desired application, a standard Webber open flame grill. Build that sucker up with some high temperature burning wood, and enjoy the warmth until most of the wood has settled into the coal-carbon transitional stage. Or if you’re stuck inside your residence without the delightful aromas of a fresh open flame grill, a medium to high heat on the stove top or grill will suffice.

Place your rissoles or spaceship onto your grill racks and cook for 3 to 4 minutes on each side, allowing a good amount of carbonation to take place.

Once your rissoles have a good solid dark brown coloration going on, and the juices are running clear, they are ready to go.

Devour strait away or store for later usage.

#Pickle pro tip: Dont be shy when it comes to grilling meat. I grew up eating cindered meat, and the flavour complex acheived in doing so prime. A lot of chefs avoid this, but I love it. Carbonated protein is one of gods greatest gifts.