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Instructions |
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Finely chop the rosemary leaves.
Place crackers in freezer bag & smash until fine.
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Put mince, mustard, crackers, rosemary & oregano
into mixing bowl. Add egg & seasoning and mix well.
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Divide into 4 large balls. Wet hands and divide
each large ball into 6, rolling into even balls. You
should end up with 24.
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Drizzle with olive oil and jiggle till coated.
You can now fry gently until browned then cook in
your favourite tomato pasta sauce.
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| Serving
Suggestions |
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Serve with pasta & garlic bread.
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Originally Submitted
9/28/2012
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