So, this week has been a bit hectic and the blog is going to be a bit late, no mid-week quick lunch idea either. I have had a bit of hectic time shopping for decorating supplies and sorting out a property, the whole process inspired this week’s choice of recipes. When I think of home décor and diy, my mind goes to the magical wondrous world of IKEA and nothing suggests IKEA more than meatballs, and with a freezer full of pork mince, these felt like a good choice of recipe to experiment with this week.
This recipe has taken bit more trial and error than some, and along with a hectic week, my blog is a bit late. These are more a nod to IKEA meatballs rather than an exact copy. The sauce I slightly changed up as well, I was preparing this on a fast day for the 5:2 diet which meant I had limited calories, but you can feel free to add more cream to the recipe. I served this with cauliflower mash to keep calories low but it would also go well with green beans. Some of the instructions may sound a bit strange, but they do work and they were the lessons I learned along the way. Once I mastered the recipe it worked amazingly well with great results. You can also prepare the meatballs and precook them in advance if you are looking for a quick meal after work.
2 Sage leaves
1 Medium onion
1 Clove garlic
500g Minced pork
2 Chicken stock cubes
Dash Worcestershire sauce
100ml Double cream
Salt & Pepper
Blender/mini food processor
1, Set oven to 180c. Peel and roughly chop the onion, peel garlic and these to the mini food processor or blender with the sage leaves and egg. Blitz this until it has the consistency of a smoothie (this puts flavour in and remains a smooth meaty texture).
2, Place pork mince in a bowl add the onion, garlic and egg mix along with some salt and pepper (don’t add too much salt as sauce is very well seasoned). Mix together with your hands, and this mix is very soft, as long as you can mould it into a ball the mix will be ok.
3, Shape into approximately 24 walnut sized meat balls, place on some baking paper in a roasting tin and place in the oven to bake for 20-25mins.
4, Once cooked through, the meatballs can be left to cool and then refrigerate and reheat the next day before serving, or you can move straight on to making the sauce.
5, Place 2 stock cubes, dash of Worcestershire sauce, pepper and 400ml water in a pan and bring to the boil, once boiling add the meatballs to the mix and reduce the stock by about half. Then add 100ml of double cream and cook until the sauce thickens enough to coat the back of a spoon.
6, Serve with your favourite vegetable side dish or some tasty cauliflower mash.