Shane Pinnegar

PO Box 714
Innaloo City 6918
Western Australia


0419 - 937 - 351 (mobile)
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Pork & Chorizo Meatballs

500g pork mince
1 stick chorizo sausage (you can substitute this with cacciatore, salami or similar) finely diced or minced in a blender
1 egg
1 – 1 1/2 cups breadcrumbs
grated zest of 1 lemon
large pinch of fresh or dried sage
large pinch sea salt and cracked black pepper

Combine all ingredients to a semi-firm mix, then shape into 2cm meatballs.
Refrigerate for an hour to allow meatballs to firm up.

Cook over low heat on the barbecue until cooked through.

Serve with Voodoo Moon’s STICKY MOOSE Cranberry Barbecue Sauce

 
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