MEATBALLS WRAPPED IN BACON WITH A CREAM CHEESE FILLING
Here’s what you’ll need:
Makes 14 meatballs
½ kg minced meat (I used venison)
½ onion, grated
3 medium courgettes, grated
1 egg
2 cloves of garlic, finely chopped
1 bird’s eye chili, finely chopped
1 tsp peppadew spice
½ tsp salt
¼ block of cream cheese, cubed (14 small pieces)
250 g streaky bacon (I got 14 rashers in my packet)
Mix all the ingredients, except the bacon and cream cheese together.
Lay all the bacon rashers onto a board and start rolling your meatballs. They should be just bigger than bite-sized – just to cover the piece of cream cheese.
You can do it in this manner:
Roll meatball.
Insert cream cheese.
Roll again to ensure cheese is trapped inside.
Wrap it in the bacon, letting the ends overlap.
Place on a baking tray with the bacon-ends-side down.
Bake at 160°C for 40 minutes, to allow the meatball to cook properly without burning, almost slow-cooking it.
Then, crank the oven up to 180°C and bake for another 15 minutes, to get the bacon more crispy and give the whole meatball a lovely golden colour.
Recipe posted by Nadia Thölix
Photo: Ally Pepper De Villiers
