Make homemade pork meatballs, then enjoy Italian-style in a tomato sauce with pasta, Swedish-style with mash, or in a Vietnamese broth
- Serves: 12 persons
- 400g pork mince, or use half pork, half beef
- 1small red onion or shallot, finely chopped
- 1garlic clove, finely grated
- 50g breadcrumbs
- ½tbsp vegetable oil
- 1tsp tomato purée, 1 tbsp grated parmesan, 1 tsp lemongrass paste or 1 tsp English mustard
Step 1Put the mince, onion, garlic, breadcrumbs and egg in a bowl, along with your chosen flavouring. Mix well. Use your hands to fully combine the mixture, squeezing it through your fingers several times.
Step 2Form the mixture into 12-14 evenly sized meatballs, roughly the size of a walnut. At this point, you can freeze the meatballs (if the meat wasn’t previously frozen) in a sealed container for up to three months. Defrost completely in the fridge overnight before using.
Step 3Heat the oil in a large frying pan over a medium heat and brown the meatballs all over, about 8-10 mins. (You may need to do this in batches.) To fully cook through, reduce the heat and continue to fry, moving around every so often so they don’t burn. For best results, finish cooking in the sauce of your choice.