PERFECT POLPETTINE!

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PORK, LEMON AND THYME POLPETTINE

As Nigel Slater describes them in his Kitchen Diaries 1 – ‘a meatball to beat them all!’

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This is one of my favourite supper dishes of the meat variety. Perfect served with noodles.

Please give these a go. You will be so glad you did!

INGREDIENTS

70gm white breadcrumbs

500 gm pork mince

A lemon

Parsley leaves – large handful

Several sprigs of fresh thyme

2 heaped tbsp of grated parmesan

A little flour

Optional – 5 anchovy fillets

Olive oil

40 gm butter

200 ml chicken stock

METHOD

Pop the mince and breadcrumbs into a large mixing bowl. Grate the zest of the lemon into the mixture then halve the lemon and squeeze in all the juice. Add chopped parsley leaves and the thyme stripped from their sprigs. Now add the parmesan – and the anchovy fillets chopped – or of not a good grind of sea salt. Now add several good grinds of black pepper.

Using a dessert spoon make about 18 small balls of the mixture. Sprinkle the flour on a board and add each meatball to it as you make them. 

Roll them lightly in the flour. Add the oil to a wok – or large frying pan. Fry the balls on a medium heat for about 4 or 5 minutes, until crispy golden. 

Lower the heat and let them cook through for about another 8 minutes. Try not to move them now.

Then spoon off most of the fat and add the hot chicken stock. Leave to bubble for 2 or 3 minutes.

I now added some finely shredded raw vegetables – bits I had left over – a few bits of broccoli, a couple of cabbage leaves, half a carrot. Whatever you fancy! Or you could leave them out too! Tis up to you. 

I also now added my lightly cooked noodles to the dish and stirred round gently to soak up the flavours.

Thank you again to Nigel Slater for this fab recipe idea. Magnifico!

And a Happy Birthday to him for April 10th!

 

Lamb and rosemary meatballs with baby sweet red peppers…

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Lamb and rosemary meatballs with baby sweet red peppers...

Friday night. Valentine’s. So had to be something red on the go! And I came across these stunning sweet baby red peppers in our local grocers and there was no looking back. I will not bore you too much with the recipe as I am sure all you wonderful cooks out there do these sort of dishes blindfold. Suffice to say I made the meatballs from minced lamb, black pepper,lots, chopped fresh rosemary and a pinch of smoked paprika and a grind or two of sea salt. Simple.

I knocked up a tomato sauce with a base of chopped basil stalks, a crushed garlic clove, a splodge of oregano and a sprinkle of dried crushed red chilli. Then 2×400 gm cans of finest Italian tomatoes.

I brought this to a simmer and left for around 40 minutes to thicken and get….err…. more saucy!

Meatballs meanwhile were pan fried in a little olive oil for 15 minutes until browned. I pan fried the peppers in a little olive oil until starting to blacken just a touch and put them to one side. The meatballs went into an oblong casserole dish and I then added the sauce. I placed as artistically as I could (!) the peppers in between and then dotted 20 mini mozzarella balls here and there.

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An additional grind of black pepper, a drizzle of oilve oil, a few more basil leaves and then a good grating pf parmesan and it was ready to go in the preheated oven (160c) for 40 minutes until lovely and browned.

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Served with pasta, ’twas a veritable Valentinian feast!