Ingredients

The following ingredients have 4 Servings
  • 450 g (1 pound) minced pork
  • 100 g (1 cup) fresh breadcrumbs (1 thick slice of toast)
  • 4 slices pancetta (or bacon)
  • 2 banana shallots (peeled)
  • 6 fresh sage leaves
  • 2 small sprigs fresh rosemary
  • 1 tbsp English mustard
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1 egg
  • vegetable oil to fry
  • 1 tbsp rosemary & 1 tbsp fresh sage (very finely chopped, to serve)
  • 500 ml (2 cups) brown ale
  • 480 ml (2 cups) chicken stock
  • 2 garlic cloves (skin on)
  • 2 shallots (halved, skin on)
  • 2 rosemary sprigs
  • 1 tbsp brown sugar
  • 2 tsp cornflour (cornstarch diluted in a little cold water)

Instruction

  • Put the bread, pancetta, shallots and herbs in a food processor or mini chopper and blitz until finely ground.
  • Place in a bowl with the mince, egg, mustard and salt and mix together thoroughly with your hands. Cover and put in the fridge for an hour or overnight.
  • With wet hands, roll about a tablespoon of mince for each meatball until you have used up all the mix.
  • Heat a little vegetable oil in a large frying pan and fry the meatballs, in batches, until nicely browned all over. Place in an ovenproof dish and set aside.
  • Put the ale, shallots, garlic and rosemary in a medium pot and bring to the boil. Reduce heat to a simmer and cook until the liquid is reduced by about half.
  • Add the chicken stock, cornflour and sugar and bring to the boil again. Reduce the heat once more and simmer for 20 minutes.
  • Preheat the oven to 190C (380F). Strain the gravy over the meatballs and bake for 15-20 minutes or until the gravy is bubbling and thickened.
  • Sprinkle with the chopped herbs and serve with potato or celeriac mash and wilted spinach.