Pork and prune meatballs

Name: Pork and prune meatballs
Cook time: 30 min
Ingredients: 70g stale white bread, crustless; 100ml milk; 500g minced pork; 100g ready-to-eat prunes, finely chopped; grated nutmeg; 1 tbsp finely chopped parsley; 1 tbsp finely chopped dill; sea salt and black pepper; 2 tbsp olive or vegetable oil; 2 tbsp cranberry or redcurrant sauce

Jill Dupleix

October 18, 2011

Time:< 30 mins

I've adapted a traditional Norwegian recipe for the Australian summer, teamed with a warm potato and dill salad, cranberry relish and pickled cucumber.

Ingredients

70g stale white bread, crustless
100ml milk
500g minced pork
100g ready-to-eat prunes, finely chopped
grated nutmeg
1 tbsp finely chopped parsley
1 tbsp finely chopped dill
sea salt and black pepper
2 tbsp olive or vegetable oil
2 tbsp cranberry or redcurrant sauce

Method

To make the meatballs, soak the bread in the milk for 3 minutes, then break up the bread with your fingers and drain off excess milk. Add the bread to the minced pork, prunes, nutmeg, parsley, dill, salt and pepper. Mix well with your hands until evenly distributed. Roll into golf-ball shapes in your hand - this mix should make 12 to 15 meatballs.
Heat the oil in a large frying pan and cook the meatballs over gentle heat in two batches until lightly browned. They brown quickly, so you might like to finish the cooking in the oven for 5 minutes at 180C. Serve with the cranberry sauce, potato salad and pickled cucumbers.

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