Thursday, February 7, 2013
Pork and Fennel Meatballs
I love meatballs, versatile great little flavour carriers, great on rice, pasta or even in a bread roll, but I’m not talking about those abominations stuffed full of breadcrumbs and egg, no a decent meatball shouldn’t need any binders, get your hands dirty and knead the meat, that's all it should take for the minced protein to bind itself together.
Pork mince (500g)
Fennel bulb, finely diced and frilly fronds added too
Paprika, salt and pepper
Knead the pork, fennel, garlic, paprika and salt together for a couple of minutes and then form meatballs, brown in pan and cook until about 50% done, remove and set aside. In the same pan, saute diced chorizo and red onion until the sausage has given up its fat and the onion has softened, season with some salt pepper and paprika, deglaze with a touch of vinegar and add passata, cook until quite thick and then add the meatballs to the pan, along with any resting juices, as well as a handful of cooked cannellini beans, cover the pan and cook until the meatballs are done. Really nice served on some steamed rice.