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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.