Step 1

For the paprika bombs, combine the mince, garlic, paprika, chilli, breadcrumbs, parsley and one egg in a large bowl. Massage the ingredients together, to ensure it is evenly spread. Place the mixture on a tray and cover with plastic and place in the fridge for 30 minutes. Allowing the mince to rest will allow it to absorb the flavours of the ingredients. Then, roll the mince into small balls.

Step 2

Using a sharp knife, cut the red onion to form large circular hoops. Create an egg wash by combining an egg and milk and whisking it together. Drop the onion rings into the egg wash and then lightly dust the onion rings in the White Wings Plain Flour.

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Step 3

Preheat a deep fryer to 100 degrees and fry the floured-covered onions until they turn crispy. This should roughly take one to two minutes. Once they have cooked, drain the onion rings on a paper towel and set aside.

Step 4

To create the BBQ mayonnaise, thinly slice the brown onion and pan fry on medium-high heat until they are soft, then add the brown sugar to caramelise. Make sure you turn the heat down to low at this point, so the onions don’t turn bitter. Once they have blended, mix in the ETA Mayonnaise and place the mixture into a Robot Coupe for two minutes. Once it has formed a paste, pour it into a bowl and stir in the ETA BBQ Sauce.

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Step 5

On the stovetop, heat oil in a fry pan over medium-high heat and slowly add the meatballs. Continually roll over the meatballs, to ensure each side becomes brown. Once they have an even colour, place them in a baking tray and put them in a 180 degrees oven for eight minutes to continue cooking.

Step 6

For plating, place the meatballs on a sharing plate and drizzle the BBQ mayonnaise over-the-top. Gently place an onion ring on top of the meatball, and neatly in a pile on the side of the dish. Garnish the serving with some finely chopped parsley.