Pork & harissa meatballs
Transforma en base de albóndigas picantes en tres cenas sencillas para días laborales ocupados. El plato hace tres lotes de albóndigas que se pueden guardar en la nevera o congelar.
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Ingredienser
- 150 g soft white breadcrumbs
- 150 ml whole milk
- 1 kg pork mince
- 2 tbsp harissa
- 1 lemon zested
- 30 g parmesan finely grated
- 3 anchovies finely chopped
- small handful of parsley finely chopped
- 3 tbsp olive oil plus a drizzle
- 2 onions finely chopped
- small bunch of basil leaves picked and roughly torn (stems finely chopped)
- 4 large garlic cloves crushed
- 2 tbsp tomato purée
- 1 tbsp golden caster sugar
- 1 tbsp red wine vinegar
- 2 x 400g cans plum tomatoes
- 25 g butter
Gör så här
Tip the breadcrumbs into a mixing bowl and pour over the milk. Stir then set aside for 5 mins until the bread has absorbed the milk.
Mix in the pork, harissa, lemon, parmesan, anchovies and parsley, season with a good few cracks of black pepper and ½ tsp fine sea salt.
Form into 60 meatballs, around 25g each. Transfer to a baking tray.
Heat the oil in a large ovenproof casserole dish or pan over a medium-high heat, add the onions and basil stems with a pinch of salt.
Cook for 10 mins until beginning to soften, then mix in the garlic. Cook for a further 2 mins.
Stir in the tomato purée, sugar and vinegar. Cook for 3-4 mins, stirring regularly, until caramelised.
Tip in the tomatoes, breaking them up with the spoon. Bring to a gentle simmer, then mix in the basil leaves and butter.
Cook for 20 mins, until reduced and thickened, season to taste.
Heat the oven to 180C/160C fan/gas 4.
Transfer the tomato sauce to a baking dish, if needed, and dot the meatballs evenly over the top.
Drizzle a little olive oil over, cover with foil and bake for 25 mins.
Remove the foil and bake for a further 25 mins, until the meatballs are cooked through and browned.
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