Makes 16 x 1 oz. Biscuit Balls with The Classic Meatball Maker

[Prep – 30 minutes to make plus 4 hours to chill]

– Pecan Nuts 1 cup

– Confectioners’ [icing] Sugar 1 ½ cup

– Cocoa Powder [unsweetened ] ¼ cup

– Cinnamon [ground] ½ teaspoon

– Bourbon ½ cup

– Corn [golden] Syrup x 2 Tablespoon

– Vanilla Wafers [crushed] x 2 ½ cups [100 approx]

[If preferred this recipe can also be made with Frangelico Hazelnut Liqueur instead of the bourbon and hazelnuts instead of the pecan nuts]

1. Preheat the oven to 350°F / 180°C. Spread the pecan nuts on a baking

tray / sheet and cook for 6-7 minutes. Remove the tray from the oven,

finely chop the nuts and set aside.

2. In a large bowl sift 1 cup of the confectioners’ sugar with the cocoa

powder and the cinnamon, then stir in the bourbon and the Corn

{Golden} syrup and mix well.

3. Add the crushed wafers and the chopped pecan nuts and mix well.

4. Refrigerate the mixture for 30 minutes.

5. Fill your mixture into the main container of the Meatball Xpress. When doing so it is best to fill each chamber of the container one by one, feeding in your food mix with one hand and working it in with the fingers of the other hand up to the MAX line markings on the container.

6. Once it is filled you can compress your meatballs, clean away any excess and tap out the meatballs into the lid as shown in our TOP TIPS / Demonstration video on our website

7. Place the lid / holding tray back in the refrigerator for 4 hours.

8. Dust the balls in a light sprinkling of confectioners’ [icing] sugar

before serving.

[You can substitute finely chopped nuts as a coating instead of the sugar. Fill a small dish with the nut mix and roll each of the balls in it.]

The balls can be stored in the refrigerator for up to 2 weeks. Keep in an airtight container using some plastic wrap between layers.

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