Panchetta Balls
- 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
- Mince 5 Kg of shoulder lamb on fine plate
- mix 4667 SOUVLAKI D/F, 4668 GREEK GYROS SEASONING, spring onions together thoroughly
- Add seasonings to mince and hand mix together well
- crack 5 eggs into mix (1 egg per Kg of lamb) and mix well
- form into balls, approximately 80-90 grams each ball
- cover with a thin slice of pancetta
- sprinkle lightly with parsley flakes for presentation
