*Note: only use extra light olive oil for making mayo, don’t be tempted to use olive or ~ even more-so a no-no; evoo. It won’t taste good!
For the pork meat balls
- 500g free range pork mince
- 100g lean beef mince
- 1 granny smith apple peel and grated
- 1/2 cup finely chopped peanuts
- 2 heaped tbs chestnut puree
- 1/2 large brown onion peeled and roughly chopped
- 3 cloves garlic, peeled small handful of flat leaf parsley
- 8 sage leaves leaves from
- 1 sprig of rosemary
- Salt and freshly ground black pepper
For the chipotle cream mayo
1 egg yolks
125ml (1/2 cup) extra light olive oil* (see note)
1 tablespoon dijon mustard
1 teaspoon chipotle sauce
3 teaspoons BBQ sauce
Juice half lime
Salt and freshly ground black pepper
Extras 4 large hot dog buns
Tomato slices (optional)
- To make the pork meat balls: add pork and beef mince along with grated apple, peanuts and chestnut puree into a mixing bowl.
- Place onion on a large, clean chopping board along with the garlic cloves, parsley leaves, sage leaves and rosemary and chop everything together until finely minced, add to the meat mixture in the bowl and combine all together very well (clean hands are best for this job). Season with a little salt and lots of freshly ground black pepper.
- Using a 1/4 cup as a measure, make approx. 1 evenly-sized balls and place on a tray lined with non-stick baking paper, cover with cling wrap and chill in the fridge for 1 hour.
- After 1 hour, remove meatballs from fridge and brown in a lightly-oiled frying pan for a minute or two all over, then transfer to a baking dish and finish cooking in a pre-heated oven set to 180˚C/350˚F, for 10 – 15 minutes, or until meat is cooked through.
- To make the chipotle mayo: add the egg yolk, dijon and a good pinch salt into the bowl of a food processor, whizz on high speed for about 2 minutes.
- Place extra light olive oil into a squeezy bottle fitted with a very small nozzle then drizzle very slowly into the egg mixture, via the food processor’s pouring spout, while the machine is running until all oil is used up and you have a thick, creamy and glossy mayo. At this stage you can add the chipotle and BBQ sauce, lime juice and season to taste with salt and freshly ground black pepper. If you like a runnier sauce, feel free to add a tablespoon extra light olive oil.
- To serve, fill hot dog buns with washed and dried lettuce leaves, tomato slices (optional) and 3 cooked meatballs each. Serve warm drizzled with the chipotle mayo