You Will Need:

Main Dish

4 slices bread - white or brown, crusts removed and bread cubed
2/3 cup (160 ml) plain yoghurt
500 g lean minced beef
500 g pork sausages
2 large eggs
1 large onion, grated
1 t (5 ml) nutmeg
2 T (30 ml) Ina Paarman's Meat Spice
4 T (60 ml) Ina Paarman's Brown Gravy Powder
4 T (60 ml) cold water
2 cups (500 ml) boiling water

Main Dish

4 slices bread - white or brown, crusts removed and bread cubed
2/3 cup (160 ml) plain yoghurt
500 g lean minced beef
500 g pork sausages
2 large eggs
1 large onion, grated
1 t (5 ml) nutmeg
2 T (30 ml) Ina Paarman's Meat Spice
4 T (60 ml) Ina Paarman's Brown Gravy Powder
4 T (60 ml) cold water
2 cups (500 ml) boiling water

Method:

Adjust the oven rack to the middle position. Preheat oven to 180 °C.

Soak the bread in the yoghurt and then mash with a fork.

Place the beef, pork sausage meat (squeezed out of the skins), eggs, grated onion, nutmeg and Meat Spice in a medium mixing bowl. Add the mashed bread mixture.

Mix everything, first with a small knife and then lightly by hand until well blended. Shape into meatballs. You should get about 18 - 20 out.

Pack them into 2 smaller or 1 large size casserole dish. Mix the Brown Gravy Powder first with the cold and then with boiling water, according to pack instructions, and pour over the meatballs. Bake, uncovered, for 40 - 45 minutes until nicely browned.