Carb Conscious Archives

Christmas recipes

Porchetta with pecorino cream sauce

1 hour 20 minutes

Avocado recipes

Raw baby marrow salad

Afternoon tea

Soya-cured devilled eggs

10 minutes

Afternoon tea

Gochujang devilled eggs

10 minutes

Braai recipes

Tenderstem broccoli with blue cheese dressing

20 minutes

Cabbage recipes

Rainbow kachumbari

Beef recipes

Spezzatino

3–4 hours

Chicken breast

Chicken stew with dumplings

45 minutes

Chicken liver-and-pork meatballs

Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 15 minutes

Ingredients

For the meatballs:

500 g pork mince
125 g free-range chicken livers, blended until smooth
2 T Worcestershire sauce
1 onion, finely chopped
1 free-range egg
1 t ground cumin
1 t smoked paprika
60 g breadcrumbs
sea salt and freshly ground black pepper, to taste

For the salad:

600 g Woolworths exotic tomatoes, chopped
90 g Woolworths pickled red onion
10 g fresh chives, finely chopped
2 T extra virgin olive oil

Method

1. Preheat the oven to 200°C. To make the meatballs, mix all the ingredients and shape into meatballs. Place them on a baking
tray and bake for 15 minutes.

2. While the meatballs are cooking, toss the tomatoes and red onions with the onion pickling liquid, chives and olive oil.

3. Serve the cooked meatballs with the tomato salad.

Cook's note: Craving a burger? This meatball recipe is great for making patties, too. Fry in a pan in olive oil, or cook in your air-fryer.

Find more meatball recipes here.

Photographs: Myburgh Du Plessis  
Production: Keletso Motau
Food assistants: Lerato Motau And Ivan Masiyazi

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Porchetta with pecorino cream sauce

Raw baby marrow salad

Soya-cured devilled eggs

Gochujang devilled eggs

Tenderstem broccoli with blue cheese dressing

Rainbow kachumbari

Spezzatino

Chicken stew with dumplings

Peri-peri “babalas” chicken livers

Chicken liver-and-pork meatballs

Chicken liver-and-pork meatballs

Ingredients

Method