What’s for dinner? Lemon and herb meatballs baked in cream
Tender and juicy with a crispy crust, juicy centre and packed with flavour... sounds divine right? Let’s just say, you will never make another meatball recipe once you’ve tried this!
Portions: 6
You’ll need: 500g minced pork; 2 slices white bread, torn, soaked in 60ml milk and mashed with a fork; finely grated rind of 1 lemon; 15ml each finely chopped fresh thyme and basil; 30ml finely chopped Italian parsley; 1 onion, finely grated; 5ml each mustard powder and paprika; 45ml peach chutney; 25ml brown vinegar; 1 extra large egg, beaten; salt and freshly ground black pepper to taste; 250ml cream; 250ml cake flour, seasoned with salt, pepper and a pinch of mustard powder
How to:
- Preheat the oven to 180°C.
2. Combine the minced pork, mashed bread and milk, lemon rind, chopped fresh herbs, mustard powder, paprika, chutney, vinegar, egg and seasoning in a bowl and mix well.
3. Pour 125ml of the cream into a baking dish. Roll the pork mixture into meatballs and roll each meatball in seasoned flour before arranging on the cream layer.
4. Drizzle the remaining 125ml cream on top and season once more with salt, pepper and a pinch of mustard.
5. Cover with foil and bake for 15 minutes. Remove the foil and bake for another 15-20 minutes until cooked and golden brown. Serve with a side of your choice.
* Recipe & image by www.sapork.co.za
