Pork And Pepper Meatballs On Parsnip Mash Recipes

PORK AND PEPPER MEATBALLS ON PARSNIP MASH

Steps:

• Method Preheat the oven to 180°C / 160°C fan oven / 325°F / gas mark 4. Deseed and chop the peppers, peel the garlic and tear the pitta bread into pieces In a food processor blitz the pepper, 2 cloves of garlic, pitta bread, cinnamon, oregano and half the paprika until finely chopped. Crack the eggs into a large bowl and beat well with a fork, then add the mince and mixture from food processor and mix together. Add black pepper if desired. Rub the oil on a baking tray then shape the mixture into 16 meatballs and place evenly spaced on the tray. Bake in oven for approximately 20 minutes until golden and cooked through. Meanwhile peel the parsnips and dice into 2cm pieces. In a pan cover with boiling water and cook over a high heat for 10-15 minutes until soft. Crush 2 garlic cloves or finely chop and put in a small pan along with remaining paprika and chopped tomatoes or passata, cook over a medium heat for approximately 5 minutes. Drain the parsnips and mash together with a fork or masher. Place the mash in the middle of a plate with meatballs on top. Pour some sauce over the top and top with chopped parsley if desired.

BAKED PORK AND APPLE MEATBALLS (GARY RHODES)

Steps:

• Preheat the oven to 350°F.
• Cut apples into 1/2" pieces and set aside.
• Melt butter in frying pan and cook onions gently for a few minutes until transparent.
• Add nutmeg and cinnamon to the onions and cook for a minute or so.
• Remove from heat and add sage; set aside to cool.
• Add the apple pieces, egg and ground pork to the onion mixture once it has cooled; season with salt and pepper and mix well.
• Roll mixture into 12 meatballs.
• In a clean frying pan, brown the meatballs in 1 tablespoon of butter making sure to turn carefully so they do not break apart.
• Put the browned meatballs into an ovenproof casserole dish.
• Pour the white wine into a saucepan and boil until it reduces down to about 1/2.
• Stir in the chicken stock; pour liquid over meatballs.
• Place in the oven uncovered for 45 minutes.
• Remove meatballs carefully from casserole dish and keep warm.
• Skim any fat off of the juices left in the pan.
• Optional: Use the cornflour (cornstarch) mixed with a bit of cold water and whisk into the juices for a thicker sauce.
• Serve meatballs with the sauce drizzled over top.