EASY PORK MEATBALL SALTIMBOCCA



  • 200g at pancetta (from Italian delis), rind removed, finely chopped
  • 2 tbs extra virgin olive oil
  • 2 onions, finely chopped
  • 4 garlic cloves, finely chopped
  • 2 tbs finely chopped sage leaves, plus extra fried whole leaves to serve
  • 2 tsp fennel seeds, crushed
  • 2/3 cup (60g) rolled oats
  • 1kg rindless pork belly, minced (ask your butcher)
  • 3 egg yolks
  • 11/4 cups (100g) grated parmesan
  • 21/2 cups (250g) grated mozzarella

METHOD

  • 1
    Place the pancetta and oil in a cold frypan over medium heat. When sizzling, cook for 2-3 minutes until fat renders. Add the onion and cook, stirring, for 3-4 minutes until softened. Add garlic, sage and fennel.
  • 2
    Season. Cook, stirring, for 2-3 minutes until fragrant. Remove from heat and cool. Whiz oats in a small food processor until finely chopped. Transfer to a bowl and combine with pork, egg and pancetta mixture. Using 1/4 cup per meatball and working with wet hands, form into 20 balls. Chill slightly.
  • 3
    Preheat oven to 200°C. For the sauce, heat oil in a pan over medium heat. Add onion and cook, stirring, for 3-4 minutes until softened. Add garlic and thyme, and cook, stirring, for 1-2 minutes until fragrant.
  • 4
    Add wine, scraping pan with a spoon. Add bay, parmesan and passata. Season. Cover and cook for 15 minutes or until infused. Discard parmesan and bay.
  • 5
    Place meatballs in an ovenproof dish. Pour over sauce and roast for 30 minutes, then combine cheeses and sprinkle over. Cook for a further 10 minutes or until golden. Serve with fried sage
  • https://www.delicious.com.au/recipes/easy-pork-meatball-saltimbocca/509332a0-d4c0-4a59-9bea-74863db86c59?current_section=recipes

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