Kangaroo meatballs with Australian native herbs


  • 1/3 cup breadcrumbs
  • ½ cup milk
  • 1 medium onion finely chopped
  • 250 g pork or beef mince 10% fat
  • 1 kg kangaroo mince
  • 2 eggs
  • 3 cloves of garlic crushed
  • 2 tsp salt
  • ½ tsp native pepper leaf or 6 crushed pepper berries
  • 2 tbs grated parmesan cheese
  • 1 tsp (or more to taste) mixed Australian native dried herbs** or 2 tsp mixed Australian fresh herbs
  • 2 tbs olive or grapeseed oil (reserved for cooking)


  1. Soak breadcrumbs in milk for 20 minutes. Meanwhile, sauté onions until translucent then set aside to cool.
  2. In a food processor, pulse the pork or beef mince a few times, then add kangaroo mince and pulse a further two times.
  3. Remove from food processor and place in a bowl, adding other ingredients, including soaked breadcrumbs and sautéed onions, mixing until thoroughly combined.
  4. Refrigerate the mixture for at least one hour to allow the flavours to develop and blend. Refrigerating will also ensure meatballs keep their shape when cooked.
  5. Form the mixture into golf ball sizes balls. Meatballs can be cooked in a frypan or the oven – if using the oven, heat to 220° Celsius, arrange on a lined baking tray and spray with cooking spray to ensure they brown. Cook for 15 to 20 minutes, or until browned and cooked through. If using a frypan, fry in batches over medium heat in olive or grapeseed oil, let them cook thoroughly on one side before turning, once turned cook until browned all over and cooked through.
  6. Serve hot or cold with a bush tomato sauce, sauteed onions, cherry tomatoes, and fresh damper.
** For mixed Australian herbs, combine 2 or 3 of the following: native thyme, native basil, sea parsley, lemon myrtle, anise myrtle or ground bush tomato. If you don’t have access to these, simply use an Italian herb mix.