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    You are in: Home / Recipes / Easy Meatballs Topped With Guacamole Recipe
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    Easy Meatballs Topped With Guacamole

    Easy Meatballs Topped With Guacamole. Photo by Lori Mama

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Zurie's Note:

    This is not my original recipe -- but I did tweak it. It is a recipe by talented local food editor, Barbara Joubert, of Sarie (a popular Afrikaans woman's magazine). Her recipes are usually very practical, economical and easy. This is a fat meatball, which she called "a burger without the bun". I added some extra seasoning and used an organic (shop-bought) guacamole because no ripe avo's were available. Serve as a main, or in a bun if you like. We use metric weights and measures, but I give the American equivalents in brackets.

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    Units: US | Metric

    • 500 g pork sausages (2 lbs 2 oz approx., real British-style pork bangers)
    • 500 g ground beef (2 lbs 2 oz approx, don't use very lean ground, just ordinary ground beef)
    • 1 medium onion, finely chopped (red is nicest but I used a sweet onion)
    • 1 tablespoon thyme leaves, fresh (can use dried as well)
    • 1 tablespoon lemon zest (usually 1 lemon, I used a tablespoon)
    • 3 garlic cloves, finely chopped
    • 1 teaspoon Tabasco sauce (or other hot sauce) (optional)
    • 1 tablespoon Worcestershire sauce
    • 1 teaspoon seasoning salt (any you like)
    • 1/2 teaspoon black pepper, coarsely ground
    • 1 egg, large
    • 2 tablespoons olive oil (for frying, use more if necessary)
    • 250 g guacamole (8 oz, make your own or buy ready-made)


    1. 1
      Remove the pork sausage meat from the skins, and mix with the ground beef with a fork or your hands, but do not compress too much.
    2. 2
      Set oven at 180 deg C or 350 deg F, while you prepare the onion, zest, etc.
    3. 3
      Add the finely-chopped onion, thyme, lemon zest, chopped garlic, hot sauce. Worcestershire sauce, seasoned salt and pepper. (Mix in the ingredients as you add them).
    4. 4
      Break in the egg. Mix in well, until ingredients are well incorporated.
    5. 5
      Use a utensil which can go on both your hob and also into the oven. (The new kind of non-stick black stoneware is absolutely amazing, otherwise use an oven-safe skillet).
    6. 6
      Heat the pan well and add the olive oil. Form 6 - 8 fat, generous meatballs, and fry on both sides until nicely browned but not done.
    7. 7
      Put the pan or dish with the meatballs in the pre-heated oven, and bake for about 15 to 20 minutes longer.
    8. 8
      Serve with large blobs of guacamole, and salad ingredients. Or use as a main meat dish with veggies and salad.

    Ratings & Reviews:

    • on January 23, 2014


      This is delicious! The guacamole is defiantly a super addition. I made my own. Made for Zurie's Cook A Thon in memory of her husband.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Easy Meatballs Topped With Guacamole

    Serving Size: 1 (1227 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 497.3
    Calories from Fat 359
    Total Fat 39.9 g
    Saturated Fat 13.1 g
    Cholesterol 147.6 mg
    Sodium 625.8 mg
    Total Carbohydrate 3.2 g
    Dietary Fiber 0.5 g
    Sugars 1.1 g
    Protein 29.4 g

    The following items or measurements are not included:

    seasoning salt


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