As the seasons change and we look ahead to September where we’re shaking things up in the kitchen. The Tavern started with a simple mission…to deliver delicious food at reasonable prices. Our mission remains the same. Favourites of old unite with the new to bring our much loved under counter menu, over counter. Here is a little taster of Spicy Pork Meatballs for you to try out at home…
Ingredients for Spicy Pork Meatballs (Serves 4)
50g sliced ciabatta bread (crust removed)
6 tbsp milk
250g pork mince
250g beef mince
½ tsp fennel seeds
½ tsp chilli flakes
1 clove garlic crushed
2 tbsp chopped parsley
1 egg (beaten)
3 tbsp grated parmesan plus extra to grate over to serve
Ground black pepper
250g tinned chopped cherry tomatoes
Few leaves basil
Method for Pork Meatballs
Soak the bread in a bowl with the milk for a minimum of 10 mins. Squeeze the bread and chop it finely. Add the chopped bread back into the milk.
Place the mince and all other ingredients into a large bowl apart from the nutmeg, tomatoes & basil.
Add the soaked bread and milk to the mince, add a grate of nutmeg. Knead until well combined
Shape the mixture into 3.5cm balls
Heat a large pan to accommodate all the meatballs, add enough sunflower oil to cover the pan and place over a medium heat.
Saute the meatballs until brown all over, remove from the pan and set aside.
Add the chopped tomatoes to the pan and place back onto the heat. Bring to a slow simmer, add the basil and meatballs back into the sauce.
Cover with a lid and simmer for approx. 25mins
Place onto a serving dish and grate over more parmesan