Herby pork meatballs in ale gravyPrint Rate
- 500 g | 17.6oz minced pork
- 100 g | 3.4oz breadcrumbs 1 thick slice of toast
- 4 slices pancetta
- 2 banana shallots peeled
- 6 fresh sage leaves
- 2 small sprigs fresh rosemary
- 1 tbsp English mustard
- 1 tsp dried oregano
- 1 tsp salt
- 1 tsp ground black pepper
- 1 egg
- vegetable oil to fry
- 1 tbsp rosemary & 1 tbsp fresh sage very finely chopped, to serve
- <b>For the gravy</b>
- 1 bottle brown ale 500ml | 17fl oz
- 500 ml | 17fl oz chicken stock
- 2 garlic cloves skin on
- 2 shallots halved, skin on
- 2 rosemary sprigs
- 1 tbsp brown sugar
- 2 tsp cornflour cornstarch diluted in a little cold water
- Put the bread, pancetta, shallots and herbs in a food processor or mini chopper and blitz until finely ground.
- Place in a bowl with the mince, egg, mustard and salt and mix together thoroughly with your hands. Cover and put in the fridge for an hour or overnight.
- With wet hands, roll about a tablespoon of mince for each meatball until you have used up all the mix.
- Heat a little vegetable oil in a large frying pan and fry the meatballs, in batches, until nicely browned all over. Place in an ovenproof dish and set aside.
- Put the ale, shallots, garlic and rosemary in a medium pot and bring to the boil. Reduce heat to a simmer and cook until the liquid is reduced by about half.
- Add the chicken stock, cornflour and sugar and bring to the boil again. Reduce the heat once more and simmer for 20 minutes.
- Preheat the oven to 190C (380F). Strain the gravy over the meatballs and bake for 15-20 minutes or until the gravy is bubbling and thickened.
- Sprinkle with the chopped herbs and serve with potato or celeriac mash and wilted spinach.
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