Kangaroo Meatballs with Native Herbs

Serves 4
Time 25 minutes



500g kangaroo mince

1 onion, thinly sliced

1 cup wholemeal bread crumbs

1 tsp. native basil

1 tsp. native thyme

1 tsp. sea parsley

1 tsp. good quality salt

2 tbsp olive oil


To Serve

4 damper rolls, sliced in half, lengthways

1 avocado, skin and pip removes, sliced

1 cup mix lettuce leaves

2 tomato, thinly sliced


In a large bowl mix together all of the meatballs ingredients. Roll the balls into 5cm sized ball and cook in a frying pan with a little olive oil, approx. 5 minutes on a low to moderate heat.

Fill the damper rolls with the avocado lettuce, tomato and meatballs. Eat, yum, yum!