Monday, 6 April 2015

Pork and bacon meatballs... mmmmmm

Meatballs are so good, whether made of beef, lamb or in this case pork.  I found a pack of pork mince in the Sainsbury's cheaps counter for only 30p so I had to buy it didn't I!

I sauted a finely chopped onion with some chopped streaky bacon and added it to the pork with salt, pepper, fried sage and an egg yolk.  Squished together my hands but not too much,  the mixture should stay fairly loose or the balls will be heavy. Wet your hands before making the meat balls, it stops the mixture from sticking to your fingers. Make balls about the size of a ping pong ball and chill for 10 mins in the fridge.

Heat a little oil in a frying pan and fry the meat balls until they are golden all over and then transfer to a baking tray and cook in a medium oven for another 10 minutes or so. They will keep in a low oven for another 10 minutes or so if you need to delay them until the rest is cooked.

They are good with tomato sauce and pasta, or any mixture of roast vegetables, but today I fancied some mashed potatoes.

I made a simple sauce of the meat juices with some chicken stock, capers and grainy mustard, and served with Bramley apple sauce and fresh veg on the side.

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