A Meatball Recipe |Delicious Braised Pork Meatballs with Red Wine Mushroom Infusion and snow peas

Ingredients:

➡️For the meatball:

• 500g pork mince (5% fat)
• 1 tsp mustard seeds, toasted and ground
• 1 tsp fennel seeds, toasted and ground
• 2 garlic cloves, grated
• 7g ginger, grated
• 1 tsp light soy sauce
• Sea salt flakes
• Ground black pepper
• 4 tsp dark soy sauce

➡️For the sauce:

• 1 red onion, finely chopped
• 100g carrot, peeled and finely chopped
• 80g chestnut mushrooms, chopped
• 1 garlic clove, peeled and chopped
• 200ml red wine
• 1 bay leaf
• Olive oil
• Sea salt flakes
• Ground black pepper

➡️Garnish:

• 80g mangetout (snow peas), washed and poached

Serve 2

Method:

1. Start by making the meatballs. In a bowl, mix together the pork mince, toasted and ground mustard seeds, toasted and ground fennel seeds, grated garlic, grated ginger, light soy sauce, sea salt flakes, and ground black pepper. Mix until the mince is smooth. Divide the mixture into 4 equal portions and shape them into meatballs. Set aside.
2. Preheat your oven to 180°C (with a fan). Heat an oven-proof pot (such as a Dutch oven) with some olive oil over medium heat. Add the chopped onion, chopped garlic, and finely chopped carrot to the pot Gradually. Add a pinch of salt and fry until fragrant. Pour in the red wine and stir well. Cook for 2 minutes, then add the bay leaf and stir again. Set aside.
3. Heat a frying pan with some olive oil over medium heat. Sear the meatballs in the pan until they turn golden brown.
4. Transfer the seared meatballs to the pot with the sauce. Drizzle some dark soy sauce over the meatballs, cover with a lid, and place the pot in the preheated oven. Roast for about 30 minutes.
5. Once cooked, transfer the meatballs with the sauce to a serving bowl. Add the poached mangetout (snow peas) as a garnish. Serve with rice or pasta.