The Rub Club

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Prep: 2hours
Cook: 35mins



1kg pork mince
2 tbsp Herbs & Honey Meat Rub
1/3 Cup Cider
1 Apple
1 Onion
1 Egg
1 cup breadcrumbs
Olive oil


Heat oven or BBQ to 180°C.
Peel Apple and Onion and chop into fine dice.
In a frypan, lightly fry apple and onion till they start to soften. Add cider and reduce liquid by half.
Using a bowl, hand mix Pork Mince, Herbs & Honey Meat Rub, Egg, Breadcrumbs, Apple and Onion until blended, cover and sit in fridge for 1hr.
Line a baking tray with baking paper for oven roasting.
*You can cook these in a frypan or on a bbq grill.
Using your hands make meat balls from the chilled pork mix into golfball size, make sure each meatball is roughly the same size so they all cook evely together.
Line the meatballs up on the baking tray.
Cook for approx 20-25 minutes until cooked through.
Serve as a snack, with fresh coleslaw or over rice with some Yakisoba bbq sauce.
Works well with Beef or Chicken mince.

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