250g Steak Mince
250g Minced up chicken
Finely chopped Red bell pepper or two chilli peppers
Finely chopped Onion
Peri Peri seasoning
Mix all meat, veg and spices except mustard.
Cube cheddar into 1/2 inch cubes and coat with Dijon mustard
Get a handful of mixture and coat the ball compressing it tightly in hands and making it larger than a golf ball but smaller than a tennis ball.
Make a lager batter. (Self raising, lager, salt, pepper.)
Coat the balls and deep fry in very hot oil until batter is nicely browned.
Drain off on kitchen roll and place on a baking tray with a mesh grill in to keep off the bottom of the tray to allow the juices to fall. (If you donâ€™t, the batter gets too soggy and falls off.)
Cook in oven at gas mark 5 for 60 to 80 minutes. Keep turning over throughout.
To make Fireballs. Replace red bell pepper with hot chillis
Should make about six balls.