2 cloves garlic
75 g/3 oz butter
100 g/З 1/2 oz piece smoked
2 teaspoons finely chopped
2 slices stale white bread
100 ml/3 1/2 fl oz milk
500 g/1 lb beef and pork mince
salt and pepper
Preparation. Peel the onion and garlic. Finely chop the onion and garlic.
• Heat half the butter in a frying pan and fry the diced bacon. Add the onion and garlic and saute until translucent Add the rosemary and fry for about three more minutes.
• Trim the crusts from the bread and soak in milk. Squeeze the bread out and mix this through the bacon mixture and the egg through the mince. Season the mince to taste and shape into 8 balls. Roll these through the breadcrumbs.
• Heat the rest of the butter in a large casserole and saute the meatballs until brown on all sides. Reduce heat and cook for about 20 minutes, partly covered with a lid, until done. Turn occasionally.
To serve. Remove meatballs from the pan and add a little water to the cooking juices. Scrap up the coagulated juices of the pan and reduce the liquid on a high heat.
• Delicious with potato puree and a carrot and celeriac salad (make a dressing from 1 tablespoon vinegar, 1/2 pint sour cream, 3 tablespoons mayonnaise, 1 tablespoon soft mustard and 1 tablespoon finely chopped parsley).
1 1/2 hours
Contains per serving: 2726 kJ/657 kcal.
30 g protein, 53 g fat, 15 g carbohydrate
Spicy meatballs. Add 1 teaspoon hot chilli sauce to the mince and stir 1 tablespoon sweet soy sauce through the gravy. Leave ont the rosemary.