TAVERN SPICY PORK MEATBALLS
If you have ventured to The Tavern in Cheltenham recently, you would have noticed their brand new menu. Our favourite starter, and quite possibly favourite dish on the menu, are the amazing Spicy Pork Meatballs. We have got our hands on the recipe so you can enjoy a little taster at home before your visit!
Visit The Tavern with a friend for lunch (Monday - Friday) before the end of September 2017 and one of you will eat for free!
Visit The Tavern with a friend for lunch (Monday - Friday) before the end of September 2017 and one of you will eat for free!
INGREDIENTS FOR SPICY PORK MEATBALLS (SERVES 4)
50g sliced ciabatta bread (crust removed)
6 tbsp milk
250g pork mince
250g beef mince
½ tsp fennel seeds
½ tsp chilli flakes
1 clove garlic crushed
2 tbsp chopped parsley
1 egg (beaten)
3 tbsp grated parmesan plus extra to grate over to serve
Whole nutmeg
Pinch salt
Ground black pepper
250g tinned chopped cherry tomatoes
Few leaves basil
METHOD FOR PORK MEATBALLS
Soak the bread in a bowl with the milk for a minimum of 10 mins. Squeeze the bread and chop it finely. Add the chopped bread back into the milk.
Place the mince and all other ingredients into a large bowl apart from the nutmeg, tomatoes & basil.
Add the soaked bread and milk to the mince, add a grate of nutmeg. Knead until well combined
Shape the mixture into 3.5cm balls
Heat a large pan to accommodate all the meatballs, add enough sunflower oil to cover the pan and place over a medium heat.
Saute the meatballs until brown all over, remove from the pan and set aside.
Add the chopped tomatoes to the pan and place back onto the heat. Bring to a slow simmer, add the basil and meatballs back into the sauce.
Cover with a lid and simmer for approx. 25mins
Place onto a serving dish and grate over more parmesan
Enjoy!
50g sliced ciabatta bread (crust removed)
6 tbsp milk
250g pork mince
250g beef mince
½ tsp fennel seeds
½ tsp chilli flakes
1 clove garlic crushed
2 tbsp chopped parsley
1 egg (beaten)
3 tbsp grated parmesan plus extra to grate over to serve
Whole nutmeg
Pinch salt
Ground black pepper
250g tinned chopped cherry tomatoes
Few leaves basil
METHOD FOR PORK MEATBALLS
Soak the bread in a bowl with the milk for a minimum of 10 mins. Squeeze the bread and chop it finely. Add the chopped bread back into the milk.
Place the mince and all other ingredients into a large bowl apart from the nutmeg, tomatoes & basil.
Add the soaked bread and milk to the mince, add a grate of nutmeg. Knead until well combined
Shape the mixture into 3.5cm balls
Heat a large pan to accommodate all the meatballs, add enough sunflower oil to cover the pan and place over a medium heat.
Saute the meatballs until brown all over, remove from the pan and set aside.
Add the chopped tomatoes to the pan and place back onto the heat. Bring to a slow simmer, add the basil and meatballs back into the sauce.
Cover with a lid and simmer for approx. 25mins
Place onto a serving dish and grate over more parmesan
Enjoy!
