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Spicy Mountain Pepperberry Meatballs

    Enhancing lamb with indigenous ingredients, Pepperberry & Aniseed Myrtle, the rich and intense flavour are harmoniously highlighted. We’ve used Lamb Mince for ease, and encourage you to try mixing it with a touch of chilli for extra heat.

    It’s delicious! Better yet, it’s a great party food, but grab one fast, they’ll be gone as soon as you put them out!



      Prep Time

      30 min

      Total Time

      3 hrs

      Serving Size



      1 Eggplant, finely diced

      1 Tablespoon extra virgin olive oil

      500grams Lamb Mince

      3 cloves of garlic, crushed

      3g Tasmanian Mountain Pepperberry

      3g Aniseed Myrtle

      Salt to taste


      1. Preheat over to 180 degrees celcius. Toss in the eggplant with oil on a baking tray lined with baking paper. Cook in the oven for 25-30 minutes (depends on oven and how finely they are cut). Allow to cool.

      2. Mix Lamb, Salt, Pepperberry, Aniseed Myrtle, Cooled eggplant and Garlic in a bowl and mix evenly.

      3. Once mixed thoroughly, scoop into your hands and roll into balls. Keep in fridge for an hour or two to firm them.

      4. Heat up oil on fry pan on medium-heat and brown them in batches, coking each side for about 5 minutes.

      5. Cut in half to ensure they are evenly cooked and enjoy!

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