Everyone loves these little meatballs coated in tomato basil sauce, stacked with crispy lettuce, gherkin, and cheese on a small piece of bread. Great for a family party.

Prep time: 20 minutes
Cook time: 15 minutes
Makes: 16

Ingredients

For the meatballs

500g	Pure South Premium Lamb Mince
2 Tbsp	Superb Herb Oregano, chopped
½ tsp	garlic salt
1½ cups	bread crusts, torn and soaked in a little milk, excess squeezed out
1 small	egg
Olivado Avocado Cooking Oil
1 cup	Tomato Basil Passata
4 slices	cheddar cheese, quartered
Salt and pepper

To serve

4 slices	bread, toasted
Mayonnaise
1 whole	NZ Avocado, sliced
1 cup	lettuce leaves
1 cup	mini gherkins
Handful Superb Herb Basil

Directions

1. Mix all the meatball ingredients well (except oil and passata) in a bowl. Form 16 meatballs.
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.
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.
4. Meanwhile, make toast and spread with mayonnaise.
5. To assemble, top toast with avocado, lettuce, meatball, gherkin and basil.

Lamb Meatball Open Sandwich. Image / Supplied.