Tavern Recipe: Spicy Pork Meatballs

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

Whole nutmeg

Pinch salt

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

Enjoy!

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