I may have accidentally copied this from Jamie Oliver, I had pork and fennel in my head as a good combination for meatballs, then Googled the concept and stumbled upon one of his recipes. I skimmed it this morning and haven’t been back to it since, so I’ll tell you what I did and if you want to report me to the Jamie Oliver plagiarism police then do it, but just to be fair I’ll link to the recipe I peeked at earlier here: http://www.jamieoliver.com/foodwise/article-view.php?id=1884
Right then, so let’s just continue as if this was all my wonderful idea and I’ll give you the haphazard, rough list of ingredients, and maybe you’ll have a go sometime or maybe you’ll order a takeaway, because after all, sometimes you just like to read about food, and then it makes you hungry and then you can’t be arsed to cook.
Ok so ingredients…
A big pack of pork mince (this is bloody good value fare btw), also I can’t remember how much was in the packet I used and I don’t want to go rummaging through the bin so pah!
A couple of handfuls of breadcrumbs (gf for me)
1/2 an onion, finely chopped
About four teaspoons of fennel seeds, crushed – did I tell you, I bought a very lovely pestle and mortar from a big supermarket chain today, very reasonable and not associated with one of those megalomaniac celebrity chef’s that seem to be taking over the world with their brands (sorry Jamie, I know I nicked your recipe but you are on everything these days)
Salt and pepper
Method: Mix up all the above ingredients in a big bowl with your hands, get in there, get sticky. Then roll into balls. Stick on a big tray and put into a hot oven for about 25 min until lightly browned.
Whilst these are cooking you can knock up a tomato sauce, so…
Chop up the other half of the onion, soften in a pan with some olive oil then add a chopped clove of garlic. Once translucent, add tomatoes (I added a tin of chopped and a few old tomatoes that were rolling around the back of our fridge. Add a pinch of sugar, a splash of balsamic, a teaspoon of veg bouillon, some salt and pepper, and oops, a squirt of ketchup. Simmer away for a few min then blitz and sieve. Oh yeah and taste this then add/alter the ingredients until it tastes good. I was thinking this might be nice with a splash of cream in to go with these meatballs but we didn’t have any and I’m not buying anymore now because the holiday is nearly over and I have to start being a bit more sensible sometime.
Once done, chuck your cooked meatballs in the sauce and heat through. I made some mash to go with mine, but clearly this would be good with pasta or rice even. We’re very Irish in this household and love our spuds.
A lovely winter warmer…
500g pork shoulder, cubes ( I got hand of pork, apparently right by shoulder as they had run out at the butchers)
3 carrots, sliced
2 onions, cut into chunks
1 leek, sliced
1 stick of celery, sliced
2 glasses of cider ( I used medium still cider, but I’m sure any will do)
Pork gravy granules ( I know this is crap cooking but it makes life easier)
Salt and pepper
A generous shake or two of marjoram
Brown pork in large heavy based saucepan or casserole dish.
Add onions, leek, carrots and celery and fry for a couple of min.
Add cider. Let bubble down for a few minutes.
Top up with boiling water.
Simmer for about an hour/ hour and a half until pork is tender.
Season, add gravy to thicken and sprinkle in marjoram.
Serve with a nice buttery mash, I made potato and swede mash. Now that should warm your cockles…