Easy Meatballs Topped With Guacamole

Recipe by Zurie
READY IN: 40mins


  • 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
    teaspoon seasoning salt (any you like)
  • 12
    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)


  • 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.
  • Set oven at 180 deg C or 350 deg F, while you prepare the onion, zest, etc.
  • 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).
  • Break in the egg. Mix in well, until ingredients are well incorporated.
  • 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).
  • 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.
  • Put the pan or dish with the meatballs in the pre-heated oven, and bake for about 15 to 20 minutes longer.
  • Serve with large blobs of guacamole, and salad ingredients. Or use as a main meat dish with veggies and salad.