Toothpick meatballs. Why are they called that? Because they’re best eaten with a toothpick. Simple as that.
This isn’t very complicated stuff here. Simply throw everything together into a bowl, get in there with your hands and roll out into small balls before frying them in a bit of olive oil.
Succulent and juicy, they are not. They’re more like hard little bullets once fried. If I’m making them sound bland and a bit ho-hum, they probably are. My kids love them though.
“Sausage balls”, “meatballs on sticks”, “toothpick balls”, whatever you want to call them.
Give them a go.
“toothpick meatballs”
500 grams of sausage mince
3/4 of a cup of dried breadcrumbs
1 x egg
1 x teaspoon of minced garlic
A good squirt of tomato sauce
A dash of Worchestershire sauce
A sprinkling of both dried oregano and parsley
1/2 a teaspoon of mustard powder
Salt and freshly cracked pepper
Olive oil, for pan frying
- Simply add all ingredients into a large mixing bowl and mix together with your hands.
- Roll out into small balls, no bigger than a teaspoons worth of mixture.
- Take a large non stick fry pan, adding a good glug of olive oil and pan fry until golden brown all over (being careful not to have the heat up too high so that they don’t burn on the inside and don’t cook through to the middle).
- Take out and sit on a piece of paper towel to help soak up some of the excess moisture.
- Serve straight away with toothpicks and a simple sauce made of tomato sauce and mayonnaise mixed together (adding chilli sauce if you like).
If you make these “toothpick meatballs” I’d love to know what you think of them. Please feel free to leave a comment below.
lo's kitchen 