| Serves: | 4 |
| Cooking Time: | 40min |
| Serving Suggestion: | Meatballs are always popular. These easy-to-make ones, flavoured with sage are no exception. Serve with orzo, the rice-shaped pasta and let everyone dig in. |
| Prep Time: | 20 minutes |
INGREDIENTS
- 500g of Mockford pork mince
- Lemon 1
- Onion 1 large, ½ grated, ½ finely sliced
- Breadcrumbs a handful
- Sage 10 leaves, chopped finely, some extra to serve
- Olive oil
- 1 sliced garlic clove
- A glass of white wine.
- Chicken stock 200ml
- Double cream 200ml
- Orzo cooked to serve
COOKING INSTRUCTIONS
-
Place the pork, lemon, grated onion, sage and breadcrumbs in a bowl. Season and then mix all together and form into meatballs (about 20).
-
Heat 1 tbsp olive oil in a pan, cook the meatballs until they are browned all over and thoroughly cooked through. Then remove from the pan and add the sliced onion. Cook until they are soft and golden, then add the garlic and cook for approximately a minute or two. Add the wine & chicken stock and reduce by half. Pour in the double cream and simmer for a minute or two, then add back the meatballs and simmer for another 5-7 minutes. Don’t let the sauce reduce too much, you want it the texture of single cream – add a splash of stock or water if you need to. Serve with orzo and sprinkled with some extra sage.
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