We recommend ordering by December 15th to ensure delivery before Christmas. The Pure South Shop will be closing over the holiday period from December 24th to January 4th. Any orders placed online during this time will be packed and dispatched on our return. Free shipping on orders over $99.

PREP TIME: 20 mins
COOK TIME: 15 mins
SERVES: Makes 16

For the meat balls:
500g Pure South Premium Lamb Mince
2 tbsp Oregano, chopped
Avocado Cooking oil
1 cup Tomato Basil Passata
½ tsp Garlic salt
1 ½ cups bread crust, torn and soaked in a little milk and squeezed out excess
1 small Egg
Salt & pepper

4 slices Cheddar cheese, quartered
1 cup mini Gherkins
1 cup Lettuce leaves
1 NZ avocado, sliced
4 slices bread, toasted
A handful Superb Herb Basil

Everyone loves these little meatballs coated in tomato basil sauce, stacked with crispy lettuce, gherkin, and cheese on a small piece of bread. Great for a family party.

  1. Mix well all the meatball ingredients (except oil and passata) in a bowl. Form 16 meatballs.
  2. Heat a little oil in a large fry-pan over medium heat. Fry meatballs until done turning often for 10 minutes. Pour over the passata and cook for a further 3-4 minutes until the meatballs are well coated in the sauce.
  3. Place a piece of cheese on top of each meatball. Turn the heat off and place a lid over the top. The steam will melt the cheese nicely, and it should only take a few minutes.
  4. Meanwhile, make mayonnaise toasts.
  5. To assemble, place a piece of toast, top with avocado, lettuce, meatball, gherkin and basil.