Red Centre Meatballs

These Red Centre Meatballs offer a bold, aromatic experience perfect for adventurous eaters. The lean kangaroo meat is seasoned with fresh ginger and garlic, creating a savory base that contrasts beautifully with the sweet-tangy burst of sun-dried tomatoes and crushed red chiles. The filling adds a delightful textural contrast and a kick of heat. Pan-fried to a golden brown, these meatballs are tender on the inside and crisp on the outside. They make an impressive appetizer for dinner parties or a hearty main course served with steamed rice or fresh noodles. Simple to prepare yet full of complex flavors, this dish brings a touch of international flair to your table.

Cooking Method: Frying, Steaming

Cuisine: Global

Courses: Appetisers

Difficulty: Intermediate

Servings: 4

Calories: 42.8

Dietary: Vegetarian

Description

These Red Centre Meatballs offer a bold, aromatic experience perfect for adventurous eaters. The lean kangaroo meat is seasoned with fresh ginger and garlic, creating a savory base that contrasts beautifully with the sweet-tangy burst of sun-dried tomatoes and crushed red chiles. The filling adds a delightful textural contrast and a kick of heat. Pan-fried to a golden brown, these meatballs are tender on the inside and crisp on the outside. They make an impressive appetizer for dinner parties or a hearty main course served with steamed rice or fresh noodles. Simple to prepare yet full of complex flavors, this dish brings a touch of international flair to your table.

Ingredients

1 cloves Garlic; crushed
1 teaspoon Crushed dried red chiles, su
1 tablespoon Fresh cilantro; chopped
1 teaspoon Fresh ginger root; finely gr
1 tablespoon Sun-dried tomatoes; finely m

Directions

1
In a small bowl, combine the crushed garlic, crushed dried red chiles, chopped cilantro, grated ginger, and finely minced sun-dried tomatoes to create the filling mixture.
2
In a large mixing bowl, combine the kangaroo meat (or lean ground meat), breadcrumbs, and salt. Mix thoroughly until well incorporated.
3
Pinch off egg-sized pieces of the meat mixture and flatten them into patties in the palm of your hand.
4
Place a small teaspoon of the chile and tomato mixture in the center of each patty.
5
Carefully roll the meat around the filling, sealing the edges tightly to form a smooth ball. Repeat with remaining meat and filling.
6
Heat vegetable oil in a large heavy frypan over moderately high heat.
7
Fry the meatballs, turning constantly, until browned on all sides and cooked through, about 8-10 minutes.
8
Drain on paper towels and serve immediately with steamed rice, noodles, or a fresh salad.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 42.8kcal

% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 4.5mg1%
Total Carbohydrate 9.6g4%
Dietary Fiber 0.6g3%
Sugars 1.6g
Protein 1.6g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If kangaroo meat is unavailable, lean ground beef, venison, or turkey can be used as a substitute. Ensure the meat is lean to prevent the meatballs from becoming too greasy.

These meatballs pair excellently with a dipping sauce such as a sweet chili sauce, peanut sauce, or a simple soy-ginger glaze.

Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven to maintain texture.

Keep the meat mixture cold while forming the balls to help them hold their shape. If the meat is too sticky, wet your hands slightly with water before rolling.

Keywords: kangaroo, meatballs, sun-dried tomatoes, ginger, garlic, cilantro, red chiles, appetizer, pan-fried, spicy, australian, lean meat, filled meatballs, party food, quick dinner

Read it online: https://www.chefs-mate.com/recipe/red-centre-meatballs/