Why not enjoy something completely different?!
This recipe is always well received at supper parties. The combination of prime British organic pork mince combined with the apricot and apple flavours is a tribute to Olde England, when fruits were often served with cooked meats. It will impress guests without breaking the bank.
Ingredients (serves 6)
900g of organic pork mince
(makes roughly 12-14 meatballs - simply adjust quantities for guest numbers)
140g good beef suet
Organic dried apricots (you can substitute dried pitted prunes if you prefer since they work equally as well)
2x firm flavoursome apple (eg Cox's Orange Pippin)
750ml medium/sweet Old English cider or organic apple juice
Handful of fresh sage leaves or 1½ - 2 teaspoons of dried sage to taste
Salt & pepper to taste
75ml thick double cream (optional)
Knob of unsalted butter
2 free-range eggs
Olive oil
Method
1/ In a saucepan bring the cider to the boil and then leave to simmer until reduced by at least a third - this concentrates the cider flavour. For a sweeter sauce use sweet cider.
2/ In a large mixing bowl combine the pork mince with the suet and sage (leaves roughly chopped) and the apples (grated). Season well and mix thoroughly.
3/ Beat the eggs and combine into the mixture - this will help the meatballs seal when browned.
4/ Take a small piece of the mixture and fry in the olive oil until browned and cooked. Taste and adjust seasoning of mixture as required.
5/ Once you are happy with the seasoning take one or two dried apricots (use two for a fruitier finish) and wrap in some of the pork mixture and fashion into a ball.
6/ Brown and seal each meatball in a pan with a little olive oil.
7/ Place the browned meatballs in a large casserole dish, pour the reduced cider mixture over them and cook with the lid on in a preheated oven (180°C/Gas mark 4-5) for 40 mins.
8/ Remove lid and cook for a further 10mins
9/ Remove meat balls from dish and keep hot - skim the fat off of the surface of the residual liquor and discard, then pour the remaining sauce into a saucepan.
To Serve
You now have two options: -
Either bring sauce near to the boil and simmer for 5 mins and then add a knob of ice-cold butter to add a silkiness to the sauce, or reduce the heat slightly, add the thick double cream, stir in and bring slowly to a gentle simmer without boiling. If you are feeling extravagant add a shot of Calvados just before serving for a real apple flavour. Your can also sweeten the sauce if you prefer with a little demarara sugar.
To serve pour a little of the sauce over the meatballs. Serve the remaining sauce in a sauceboat.
Serve this dish with home-made cheese mash and green beans, or with rice, or couscous.
Wine suggestion: Serve with an Argentine Malbec, or a Clare Valley Shiraz.