Lee Brooks’ Pork, Apple & Pancetta Meatballs dish
“Hi, I’m Lee Brooks (Food Development Manager) from McMullen & Sons Ltd. Independent Hertfordshire Brewers.
I’m really pleased to be supporting The Muscle Help Foundation’s innovative ‘Meatballs for Muscle Dreams’ campaign, which will help this small charity deliver many more unforgettable experiences in the UK called ‘Muscle Dreams’ for children and young people with muscular dystrophy. For many of these young people, time is ticking… so please, join me, in supporting this important campaign and together, let’s change some lives.
Thank you”
Lee Brooks
Head of Food, McMullen & Sons
SERVES: 5
DIFFICULTY: Moderate
PREP TIME: 30 mins
COOKING TIME: 20 mins
Ingredients
FOR THE MEATBALLS
500g lean minced Pork
80g pack cubed Pancetta, roughly chopped
1 Green Apple grated (preferably Granny Smith)
10g freshly grated Parmesan Cheese
5g fresh Sage Leaves
1 small Garlic Clove (finely chopped)
25g fresh Breadcrumbs
1 tbsp Olive Oil
Salt & freshly milled Black Pepper to season
FOR THE TOMATO SAUCE & RED PEPPER SAUCE
1 tin (400g) chopped Tomatoes
3 Red Peppers
2 Banana Shallots finely chopped
2 tbsp Olive Oil
Salt & freshly milled Black Pepper to season
TO SERVE
250g of your favourite pasta, my personal favourite is Pappardelle
Freshly grated Parmesan Cheese
Drizzle of Olive Oil
Freshly milled Black Pepper
Pinch of Sea Salt
Method
STEP 1
Preheat the oven to 180˚
STEP 2
Place pork mince, pancetta, grated apple, grated parmesan, freshly chopped sage, garlic, breadcrumbs, olive oil in a bowl and mix well. Season with salt and pepper.
STEP 3
Roll the mix into 25 meatballs approx. 30gm each. Place on a lined tray and keep in the fridge for 15 minutes.
STEP 4
While the meatballs are chilling make the sauce.
STEP 5
Roll the red peppers in olive oil and salt and roast in a hot oven until the skin is slightly charred. Remove from the oven place in a bowl and cover with cling film.
STEP 6
Warm the remaining olive oil in a sauce pan and cook the shallots until softened. Pour in the tinned tomatoes and simmer on a gentle heat.
STEP 7
Remove the skin from the peppers and discard any seeds, roughly chop and add to the tomatoes. Season with salt and pepper.
STEP 8
Using a hand blender blitz the sauce until smooth and return to the heat
STEP 9
Heat a frying pan and add the meatballs cooking evenly for approx. 5 minutes
STEP 10
Carefully add the meatballs to the sauce, cover the saucepan with a lid and gentle cook for approx. 5 minutes until the meatballs are thoroughly cooked.
STEP 11
Serve with your favourite pasta and finish with lots of grated parmesan, olive oil, salt and pepper.
STEP 12
Enjoy!!