Herby pork meatballs in ale gravy
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Unrated
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Prep Time
10 mins
-
Cook Time
50 mins
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Total Time
1 hr
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Servings
4 servings
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Calories
496 kcal
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Course
Main Course
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Cuisine
British
Herby pork meatballs in ale gravy
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These herby pork meatballs in ale gravy are well worth the effort – destined to become your new family favourite.
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Ingredients
- 450 g pork minced, quantity: 1 lb
- 100 g breadcrumbs 1 thick slice of toast, fresh, quantity: 1 cup
- 4 lices pancetta or bacon
- 2 banana shallots peeled
- 6 sage fresh leaves
- 2 rosemary small sprigs, fresh
- 1 tbsp English mustard
- 1 tsp oregano dried
- 1 tsp salt
- 1 tsp black pepper ground
- 1 egg
- vegetable oil for frying
- 1 tbsp rosemary very finely chopped, to serve, sage quantity 1 tbsp, fresh
- 1 tbsp sage very finely chopped, to serve, sage quantity 1 tbsp, fresh
For the gravy
- 500 ml brown ale quantity: 2 cups
- 480 ml chicken stock quantity: 2 cups
- 2 garlic skin on, cloves
- 2 shallot halved, skin on
- 2 rosemary sprigs
- 1 tbsp brown sugar
- 2 tsp cornflour cornstarch diluted in a little cold water
Instructions
- 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.
Nutrition Information
Show Details
Calories
496kcal
(25%)
Carbohydrates
48g
(16%)
Protein
27g
(54%)
Fat
24g
(37%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
7g
(41%)
Monounsaturated Fat
9g
(45%)
Trans Fat
1g
(50%)
Cholesterol
66mg
(22%)
Sodium
29518mg
(1230%)
Potassium
523mg
(11%)
Fiber
4g
(16%)
Sugar
24g
(48%)
Vitamin A
85IU
(2%)
Vitamin C
9mg
(10%)
Calcium
258mg
(26%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 496 kcal
% Daily Value*
| Calories | 496kcal | 25% |
| Carbohydrates | 48g | 16% |
| Protein | 27g | 54% |
| Fat | 24g | 37% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 66mg | 22% |
| Sodium | 29518mg | 1230% |
| Potassium | 523mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 24g | 48% |
| Vitamin A | 85IU | 2% |
| Vitamin C | 9mg | 10% |
| Calcium | 258mg | 26% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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