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Panchetta Balls

  • Ingredients
  • Method
  • 120 grams 4667 SOUVLAKI D/F   2 Kg
  • 120 grams 4668 GREEK GYROS SEASONING   2 Kg
  • 25 grams spring onions
  • 5 fresh eggs
  • 60 thin slices of panchetta
  1. Mince 5 Kg of shoulder lamb on fine plate
  2. mix 4667 SOUVLAKI D/F, 4668 GREEK GYROS SEASONING, spring onions together thoroughly
  3. Add seasonings to mince and hand mix together well
  4. crack 5 eggs into mix (1 egg per Kg of lamb) and mix well
  5. form into balls, approximately 80-90 grams each ball
  6. cover with a thin slice of pancetta
  7. sprinkle lightly with parsley flakes for presentation