We are a country that loves its meatballs. Whether we go for classic beef with our spaghetti, venison or like to treat ourselves to the favourite Swedish meatballs; make your own meatballs to celebrate National Butcher’s Week.
PREP TIME 20 minsCOOK TIME 15 minsMAKES
Ingredients
500g of minced pork (or minced meat of your choice)
1 egg yolk
2 stale slices of bread- remove the crusts
1 sprig of fresh rosemary- finely chopped
A few sage leaves
Lemon zest
1/3 teaspoon of fresh nutmeg
Preparation method
Start by placing the 2 stale slices of bread into a food processor to be blitz into little bread crumbs.
Place the bread crumbs into a large bowl along with the 500g of minced pork.
Crack an egg and separate, adding the yolk to the bowl.
Finely chop the rosemary and sage leaves before adding to the bowl.
Add the fresh nutmeg before grating a lemon and adding the lemon zest to the bowl.
With wet hands, scrunch the ingredients all together before seasoning with salt and pepper and shaping into little balls.
Once you have created all your meat balls, add them to an oiled pan over a high heat to brown them.
