Try this Mediterranean inspired meatball recipe with surprising flavours from sweet currants and pine nuts.
Taken from Delicious
1kg Ethical Butcher soy free pork mince
30g sultanas, roughly chopped
40g toasted pine nuts, roughly chopped
2 tbs grated parmesan, plus extra to serve
1 tbs roughly chopped marjoram leaves
Large pinch ground nutmeg
Finely grated zest of 1 lemon, plus lemon juice to serve
45g fresh white breadcrumbs
1 eggwhite, lightly beaten
60ml olive oil
310ml chicken stock
2 x 400g cans chopped tomatoes
250g punnet cherry tomatoes
2 bay leaves
Place the mince in a large bowl with the sultanas, pine nuts, parmesan and marjoram.
Add the nutmeg, lemon zest and breadcrumbs.
Season, then use your hands to combine.
Add the eggwhite and continue squeezing the ingredients together until well combined.
Wet your hands to break up and roll the mixture into large meatballs (about 18), then place in the fridge to chill for 30 minutes.
Heat 11/2 tbs oil in a large deep frypan over medium-high heat.
Add half the meatballs and cook, turning frequently, for 4-5 minutes until golden.
Remove from the pan once they have a nice colour. Repeat with remaining 11/2 tbs oil and meatballs. Drain oil from pan.
Increase the heat to high, pour in the stock and bring to the boil, then cook, scraping the bottom of the pan with a wooden spoon to collect up the flavours, for 3-4 minutes until slightly reduced.
Return the meatballs to the pan with the canned and cherry tomatoes, and bay leaves.
Reduce the heat to medium-low, cover with a tight-fitting lid and cook for 20-25 minutes until the meatballs are cooked through. Remove from the heat and add a squeeze of lemon juice.
Serve meatballs topped with the extra parmesan and the beans on the side.