Juicy pork meatballs
Makes: 14 meatballs
Ingredients
500g organic pork mince
1 tbsp NOMU Roast Rub
3 rashers streaky bacon
1 tbsp hot mustard
1 large red onion, finely diced
2 cloves garlic, finely diced
Juice and zest 1 lemon
30g Italian parsley, roughly chopped
NOMU Sea Salt and Black Pepper
Oil, for frying
A good glug of Marsala wine
Tomato pesto or tzatiki, to serve (optional)
Directions
Chop the streaky bacon and add it to the pork mince together with the rest of the ingredients in a mixing bowl. Mix well.
Shape the seasoned pork into balls any size you want – take into consideration that the bigger they are, the longer they will take to cook in the middle. Place the meatballs on a tray and chill fridge for 30 minutes or so before cooking.
Heat a little oil in a non-stick frying pan and, cook the meatballs in batches until golden brown all over. Turn down the heat and continue to fry until cooked all the way through. Right at the end turn the heat up and add a good splash of Marsala wine. Allow the alcohol to bubble away furiously while shaking the pan around to make sure the meatballs are wonderfully coated in the wine.
Serve at room temperature with tomato pesto, tzatiki or any of your favourite dips.
Ingredients
500g organic pork mince
1 tbsp NOMU Roast Rub
3 rashers streaky bacon
1 tbsp hot mustard
1 large red onion, finely diced
2 cloves garlic, finely diced
Juice and zest 1 lemon
30g Italian parsley, roughly chopped
NOMU Sea Salt and Black Pepper
Oil, for frying
A good glug of Marsala wine
Tomato pesto or tzatiki, to serve (optional)
Directions
Chop the streaky bacon and add it to the pork mince together with the rest of the ingredients in a mixing bowl. Mix well.
Shape the seasoned pork into balls any size you want – take into consideration that the bigger they are, the longer they will take to cook in the middle. Place the meatballs on a tray and chill fridge for 30 minutes or so before cooking.
Heat a little oil in a non-stick frying pan and, cook the meatballs in batches until golden brown all over. Turn down the heat and continue to fry until cooked all the way through. Right at the end turn the heat up and add a good splash of Marsala wine. Allow the alcohol to bubble away furiously while shaking the pan around to make sure the meatballs are wonderfully coated in the wine.
Serve at room temperature with tomato pesto, tzatiki or any of your favourite dips.
Ingredients
500g organic pork mince
1 tbsp NOMU Roast Rub
3 rashers streaky bacon
1 tbsp hot mustard
1 large red onion, finely diced
2 cloves garlic, finely diced
Juice and zest 1 lemon
30g Italian parsley, roughly chopped
NOMU Sea Salt and Black Pepper
Oil, for frying
A good glug of Marsala wine
Tomato pesto or tzatiki, to serve (optional)
Directions
Chop the streaky bacon and add it to the pork mince together with the rest of the ingredients in a mixing bowl. Mix well.
Shape the seasoned pork into balls any size you want – take into consideration that the bigger they are, the longer they will take to cook in the middle. Place the meatballs on a tray and chill fridge for 30 minutes or so before cooking.
Heat a little oil in a non-stick frying pan and, cook the meatballs in batches until golden brown all over. Turn down the heat and continue to fry until cooked all the way through. Right at the end turn the heat up and add a good splash of Marsala wine. Allow the alcohol to bubble away furiously while shaking the pan around to make sure the meatballs are wonderfully coated in the wine.
Serve at room temperature with tomato pesto, tzatiki or any of your favourite dips.
Ingredients
500g organic pork mince
1 tbsp NOMU Roast Rub
3 rashers streaky bacon
1 tbsp hot mustard
1 large red onion, finely diced
2 cloves garlic, finely diced
Juice and zest 1 lemon
30g Italian parsley, roughly chopped
NOMU Sea Salt and Black Pepper
Oil, for frying
A good glug of Marsala wine
Tomato pesto or tzatiki, to serve (optional)
Directions
Chop the streaky bacon and add it to the pork mince together with the rest of the ingredients in a mixing bowl. Mix well.
Shape the seasoned pork into balls any size you want – take into consideration that the bigger they are, the longer they will take to cook in the middle. Place the meatballs on a tray and chill fridge for 30 minutes or so before cooking.
Heat a little oil in a non-stick frying pan and, cook the meatballs in batches until golden brown all over. Turn down the heat and continue to fry until cooked all the way through. Right at the end turn the heat up and add a good splash of Marsala wine. Allow the alcohol to bubble away furiously while shaking the pan around to make sure the meatballs are wonderfully coated in the wine.
Serve at room temperature with tomato pesto, tzatiki or any of your favourite dips.
