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The Argyle Sweater by Scott Hilburn for September 21, 2017
September 20, 2017
September 22, 2017
Kangaroo meatballs
In a bowl, combine kangaroo mince, breadcrumbs, parsley, egg, garlic and parmesan, season with pepper. Roll mixture in to balls (approx 1 tablespoon each) and chill for 30 minutes.
Heat oil in a frying pan and fry meatballs in batches until brown. Remove and drain off oil on paper towels.