Stuffed Pork Meatballs


Everybody loves meatballs! Covered in rich tomato and roasted capsicum sauce with overboard amounts of parmesan and garlic bread to mop up the rest, it’s a winter winner.
 
Meatballs are a simple and relatively quick dish. 2 pans. 1 bowl. Minimal time spent watching/stirring/disturbing...the longest process is rolling the meatballs but if you have yourself a glass of wine and some sweet tunes it’s very therapeutic.  
 
It's taken me a while to master the meatball. With the tendency to become dry easily or break up in the sauce there is a fine line to perfection. As Mel mentioned in her recent post practice does make perfect and I've found that baking the meatballs in the oven cooks them perfectly keeping in moisture, shape and sealing in the beautiful flavours.  The anchovies and roasted capsicums take this sauce from amazing to outstanding!
 
I have to admit that the idea for the feta stuffed balls came from a recent MKR episode. But that’s the beauty of cooking and what I absolutely love. Being inspired by others and knowing that you can create and recreate anything you desire.  I'm always asking my fellow food lovers if they have anything to share with me, Mum for old family favourites, reading cookbooks and watching food TV (you either love it or hate it).  Its all inspiration for future meals.  So remember to always be the master of your domain with the knowledge that even a kitchen fail can be one step closer to perfection. 

Enjoy!!
 
Meatballs
500g minced pork (lamb or beef)
Clove garlic
1/4 onion very finely diced
1/2 cup breadcrumbs
1 egg
Salt/pepper
Feta/pitted olives (optional)
 
Sauce
3 cloves garlic
3/4 onion finely diced
1/2 chilli
3-4 anchovies
3/4 cup diced roasted capsicums
1 tablespoon oregano
2 tbspn balsamic
2 tins chopped tomatoes

METHOD
 
1. Mix meatball ingredients together. Divide into halves; halve again, then each ¼ into 4 balls to make 12. Roll meatballs with wet hands and poke a hole with your thumb in the middle for a small piece of feta or a pitted olive

 
2. Place these on a lined baking tray, rub with olive oil and into a preheated 180c oven for 15 mins (if you’re indulging in garlic bread this is good timing for this to go in too)
 
3. For the sauce heat a large frying pan with olive oil. Finely dice onion garlic and chilli. Fry onion till soft, add garlic, chilli, anchovies and capsicums. Add tinned tomatoes and balsamic 5 mins later, bring to the boil, season to taste then simmer
 
4. At this stage the meatballs should be done. Place them in the pan and wrap them up in the juices and let simmer, jiggling the pan occasionally. These should take another 10 - 15 mins which is perfect timing for cooking your spaghetti and making a side salad
 
5. Once plated, sprinkle with parmesan and chopped flat leaf parsley or finely sliced basil leaves.
 
 Absolutely delecta-ball



 

 


Comments

Popular Posts