Swiss pork and beef meatballs

    45 min

    Pork and beef meatballs flavoured with delicate herbs, spices and redcurrant jelly. Nice served with a creamy white wine sauce with rice and a dollop of redcurrant jelly on the side. Equally nice served just as they are with salad and chips.

    Samantha's Supper

    Kent, England, UK
    2 people made this

    Serves: 2 

    • 2 slices bread, preferably a few days old
    • 3 fennel seeds (optional)
    • 1 teaspoon dried tarragon
    • 200g lean steak mince
    • 200g pork mince
    • salt and pepper to taste
    • 1 tablespoon redcurrant jelly
    • 1 pinch ground allspice
    • 1 pinch ground nutmeg
    • 1 onion, very finely diced
    • 1 teaspoon Dijon or grainy mustard
    • olive or vegetable oil for pan frying

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Begin my adding the bread torn up into food processor or hand blender chopper attachment along with the fennel seeds if using and tarragon. Blitz until fine.
    2. Transfer bread mix into a large mixing bowl. Add all other ingredients, except for the oil, and using your hands mix well and then shape into small meatballs. Place onto a plate, cover and chill until required.
    3. Heat some olive oil in a frying pan over medium heat and pan fry until the meatballs are browned all over and cooked through, about 15 minutes.
    4. Drain on kitchen paper for a minute before serving on warmed plates.

    To serve

    I have served here with a creamy white wine sauce and rice.

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