Well, the title really says it all, doesn’t it? I’m back on my meatball kick now. I guess I just love the simplicity of rolling meat into a ball and making all sort of meals from it. I mean, I could make spaghetti and meatballs (obviously with courgette noodles), or meatball sandwiches (yeah, again, something other than bread – probably a courgette), meatball over (cauliflower) mash, meatballs and gravy, meatball omelette, or just meatballs with sweet potato chips like I did tonight. But once they are made, they can be shoved in the fridge or freezer and grabbed for a quick snack or whatnot. Initial effort – then none! And even delicious cold.
Yea, I like meatballs.
- 1 kg ground pork
- 1 egg
- 1 leek
- 1 red onion
- 1 apple
- 3 garlic cloves
- Tablespoon sage
- Tablespoon fennel
- Teaspoon pepper
- Pinch sea salt
- Preheat oven to 200*C.
- First get out your shredder – whether you use a food processor or hand grater, just get it out and start shredding. I used my food processor because I love it. (And I used my mandolin on the sweet potatoes.) Shed up the leek, onion and apple.
- In a skillet, cook the leek, onion and apple plus minced garlic until soft – maybe about 5 to 10 minutes.
- In a bowl, mix pork, egg and all the spices together. Then add the leek, onion and apple mixture. Mix well. Use your hands, no point in being delicate about this!
- Form into meatballs. Or meat squares. Or even meat triangles! Or patties. Or skinless sausages. Just form them and then bake ’em in the oven for about 35 minutes.
- I finished mine off in the skillet because the gas ran out on the oven and after changing it, couldn’t get the oven relit. That’s not important to this recipe, but I thought I’d explain why I put up an instagram pic of all the meatballs tucked into a skillet.
- Serve with or without sauce. I dipped mine in alioli – which is really just garlic mayonnaise…