Herby Pork Meatballs
Here's how I make my herby pork meatballs. They are pretty simple to make and are ideal to make in a larger quantity so you can keep half for another meal.
Note: I'll use half then freeze half in a zip-lock bag with a drizzle of oil in there (to stop them sticking into one clump). You can freeze them raw, or fry them until lightly browned, leave to cool & then freeze them. Then once de-frosted you simply add to sauce and simmer for 10-15 mins until cooked right through. Easy!
These go brilliantly with a classic Italian style tomato sauce served with spaghetti or in a creamy mustard sauce served with mashed potatoes. They can even be used to make a great meatball sub sarnie! They are very versatile.
#meatballs #pork #porkmince #breadcrumbs #toast #herbs #herby #fennel #garlic #oregano #basil #egg #meat #family #easy #batchcooking #budgetfriendly #lowcost #dinner #lunch
Herby Pork Meatballs
Here's how I make my herby pork meatballs. They are pretty simple to make and are ideal to make in a larger quantity so you can keep half for another meal.
Note: I'll use half then freeze half in a zip-lock bag with a drizzle of oil in there (to stop them sticking into one clump). You can freeze them raw, or fry them until lightly browned, leave to cool & then freeze them. Then once de-frosted you simply add to sauce and simmer for 10-15 mins until cooked right through. Easy!
These go brilliantly with a classic Italian style tomato sauce served with spaghetti or in a creamy mustard sauce served with mashed potatoes. They can even be used to make a great meatball sub sarnie! They are very versatile.
#meatballs #pork #porkmince #breadcrumbs #toast #herbs #herby #fennel #garlic #oregano #basil #egg #meat #family #easy #batchcooking #budgetfriendly #lowcost #dinner #lunch
Open in Cookpad AppSteps
- 1
Break up the well done toast into pieces and blitz in a food processor until breadcrumbs are made, if you don't have a processor place into a ziplock bag and smash using a rolling pin. The toast needs to be really crispy and dry for this to work.
- 2
In a large mixing bowl add the pork mince. I find a fatty pork mince works best for meatballs, as a leaner one will create drier meatballs. You want that fat to render down and make them succulent. Season really well with ground black pepper & salt. Mix, then add the breadcrumbs plus all the dry herbs/spices. Give another good mix then crack in the egg.
- 3
Continue to mix until everything is well incorporated. Now take around 40g of mixture and pat it between your palms then roll into a neat ball. Place upon a plate/board and repeat until you have 25 balls of equal size.
- 4
Refrigerate until firm (about 20-30 mins should do). Heat up the oil in a large pan over a medium heat. Once hot add in the meatballs and fry on all sides until lightly browned. Remove from the pan and set aside. Then make your desired sauce and return the meatballs into the sauce about 10-15 mins before ready to serve to cook right through. Your meatballs should be done. Enjoy.
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