date:May 30, 2014
bowl. Season with salt and pepper. Shape mixture into 8 large meatballs. Using your thumb, make a large indent in the middle of 1 meatball. Carefully spoon 1 teaspoon dip into hole. Re-roll mince to enclose filling. Repeat with remaining meatballs and dip. Transfer to a tray lined with baking paper. Cover. Refrigerate for 30 minutes.
Preheat oven to 200C/180C fan-forced. Place meatballs in a large roasting pan (see notes). Drizzle with oil. Bake for 20 minutes or until starting to brown. Pour