“A fresh, modern spin on a traditional finger food favourite, these meatballs takes some traditional festive flavours and dresses them up so they are ready to party20 20 mins Not too Tricky
1. Place the pancetta and chives into the bowl of a food processor with the regular blade and pulse
until finely chopped.
2. Add the remaining meatball ingredients and process on medium speed until well combined. You
may need to scrape down the sides of the bowl with a spatula once or twice as you go.
3. Roll the mixture, using damp hands, into balls around the size of a golf ball. Place onto a plate,
cover with cling film and refrigerate for at least 30 minutes to “set’.
4. Meanwhile, combine all the glaze ingredients in a small saucepan over medium heat. Bring to a
boil then reduce the temperature to low and allow to gently bubbly until thick, stirring regularly.
Remove and set aside.
5. Preheat oven on Fan Forced to 200°C. Place the meatballs on a large baking tray lined with
baking paper, leaving plenty of space between them. Spray or brush with a little olive oil.
6. Bake for 15 minutes, turning once, halfway through.
7. After 15 minutes remove from the oven and brush with some of the glaze. Return to the oven for
a further 2-3 minutes or until meatballs are “bouncy” when pressed.
8. Serve meatballs with lettuce cups, sesame seeds, pistachios and extra glaze.
*toasted sesame seeds can be purchased at Asian supermarket or place regular sesame seeds into a dry pan over medium heat and cook gently until golden brown.