Halloween meaty eyeballs (lactose free) (gluten free)

Ingredients

• 450 g Minced pork
• 1 pcs Free range egg
• 70 g Bread crumbs, gluten free
• 2 tbsp Green olives, sliced
• 2 tbsp Unsalted butter, lactose free
• 2 tbsp Apricot jam
• 60 g Chili sauce
• 2 pinch Salt
• 2 pinch Black pepper, ground

Method

1. In a large mixing bowl, use your hands to combine the minced pork, breadcrumbs, egg, salt, and black pepper (to taste). Once the mixture is evenly mixed, make small balls, around 1” in diameter, and press the sliced green olives onto the balls to make the eyes.
2. Place the butter in a sauté pan over medium heat to melt. Add the meatballs and brown on each side. Drain the fat and juices.
3. Meanwhile, mix the apricot jelly and the chili sauce and gently pour over the meatballs. Reduce the heat and simmer for around 30 minutes, uncovered, as you turn the meatballs occasionally.
4. Serve hot.