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Organic Pork Meatballs Recipe

Pork, Mint & Mustard Meatballs

It may sound a little bizarre, pork and apple with pasta, but this blend of organic pork and fresh mint with a sweet apple and mustard sauce is satisfying and seriously tasty with tagliatelle or creamy mash. Give it a go!

 

 

Serves 4 

 

Ingredients

 

400g Organic Pork Mince

100g Gluten-Free Breadcrumbs

10g Fresh Mint

2 Teaspoons Wholegrain Mustard

2 Leeks, Diced

2 Eating Apples, Cored and Diced

750ml Chicken Stock

1 Tablespoon Cornflour

Olive Oil

1 Egg

50ml Cream

1 Tablespoon Worcestershire Sauce

500g Tagliatelle

 

Method

 

 

Place the pork mince, breadcrumbs, and 1 teaspoon of wholegrain mustard in a large mixing bowl. Finely chop the mint and add to the bowl along with the egg. Season with salt and pepper then get stuck in and mix by hand.

Split into 20 equal sized meatballs and place into an oiled ovenproof dish. Cook for 25 minutes at 200ᵒC, until brown.

Remove meatballs and keep warm.

Using the same pan, add a tablespoon of olive oil and gently fry the leeks and apples for 10 minutes on a medium-high heat.

Whilst the leeks and apple fry, place the tagliatelle into a pan of boiling water. Add a pinch of salt and stir occasionally. Cook for 9-10 minutes.

Deglaze the pan of apples and leeks by slowly adding the chicken stock, Worcestershire sauce and last teaspoon of mustard. Stir and simmer until leeks are soft. Season to taste.

Create a paste with the cornflour and water. Add to pan whilst stirring to thicken sauce. Pour in cream and stir.

Finally, add meatballs to sauce and stir thoroughly to cover every meatball.

Strain tagliatelle and serve.

 

Pork Mince

Only quality pork cuts go into our pork mince – so the burgers or patties you make with it will be nice and meaty. It’s also delicious in many Italian...

£4.80
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Soil Association
2015 Taste of the West Award
Food and Drink Devon
Great Taste

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The Well Hung Meat Company

Ellacott, Bratton Clovelly,
Okehampton, Devon, EX20 4LB
Tel: 01364 643 087

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