Prosciutto - Wrapped Meatballs

Prosciutto - Wrapped Meatballs

MAKES: 15 MEATBALLS

DAIRY FREE, GLUTEN FREE, NUT FREE

 INGREDIENTS

  • 500g grass-fed beef mince
  • 1 large egg
  • ½ brown onion (finely diced)
  • 1 garlic clove (minced)
  • 1 tsp sweet paprika
  • ⅓ cup fresh parsley (finely chopped)
  • 2 Tbsp buckwheat flour
  • 2 tsp olive oil
  • 1 tsp cumin powder
  • 1 red chilli (finely sliced)
  • 100g prosciutto or 8 slices (cut in half lengthways)

METHOD:

  1. Preheat oven to 175°C and line a large tray with baking paper
  2. Combine all ingredients (except prosciutto) in a large bowl and use a fork or your hands to mix together well
  3. Use a spring-loaded ice cream scooper to scoop out 15 even meatballs from the mixture and gently compress together with your hands
  4. Ensure you have cut the prosciutto slices in half lengthways so each slice is a ribbon around 2-3cm wide. Use one sliced prosciutto ribbon per meatball, wrapping it around the outside so it overlaps by a few centimetres from end to end. (Place the meatball on top of the prosciutto lap-over to help it stay together)
  5. Place prosciutto-wrapped meatballs in the oven and cook for 20-25 minutes

 

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