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20 • minutes
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16 • serves
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Lamb Meatball Open Sandwich

5/5 (2)


  • tick500g premium lamb mince (we love Pure South)
  • tick2 tbsp oregano, chopped (we love Superb Herb)
  • tickChantal Organics Extra Virgin Olive Oil
  • tick1 cup Chantal Organics Tomato Basil Passata
  • tick½ tsp garlic salt
  • tick1 ½ cups bread crust, torn and soaked in a little milk and squeezed out excess
  • tick1 small egg
  • tickSalt & pepper
  • tick4 slices cheddar cheese, quartered
  • tick1 cup mini gherkins
  • tick1 cup lettuce leaves
  • tick1 avocado, sliced (we love NZ Avocado)
  • tick4 slices bread, toasted
  • tickMayonnaise
  • tickA handful basil (we love Superb Herb)


  • Step 1.

    Mix well all the meatball ingredients (except oil and passata) in a bowl. Form 16 meatballs.

  • Step 2.

    Heat a little oil in a large fry-pan over medium heat. Fry meatballs until done turning often for 10 minutes. Pour over the passata and cook for a further 3-4 minutes until the meatballs are well coated in the sauce.

  • Step 3.

    Place a piece of cheese on top of each meatball. Turn the heat off and place a lid over the top. The steam will melt the cheese nicely, and it should only take a few minutes.

  • Step 4.

    Meanwhile, make mayonnaise toasts.

  • Step 5.

    To assemble, place a piece of toast, top with avocado, lettuce, meatball, gherkin and basil.

Chantal Organics Products used

Tomato & Basil Passata
Extra Virgin Olive Oil

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