These are to go with the Potaoto Gnocchi of the previous post.
For four people
2 cloves of garlic
125 gms lean pork
salt and pepper
small jar of passata
150 gms cooked and peeled whole chestnuts
Parmesan cheese grated
In the food processor, finely chop the garlic. Cut the pork into cubes and add to the food processor with seasonings. Process to a fine mince.
Turn the mince out onto a floured board and with floured hands form into small meatballs. You will note that there is no egg to bind these meatballs, if you have lean meat then as it cooks the protein binds together, so you don’t need any extra binding. Likewise when you are making beefburgers, use good lean meat and seasoning, and you don’t need anything else.
Heat some oil in a shallow pan and fry the meatballs on a gentle heat until lightly browned on all sides. Cook a few at a time if the pan is not very large.
Once they are all browned, add the passata to almost cover the meatballs. Cook gently for another 15 minutes.
Passata is a wonderful sauce to have in your storecupboard. I make enough jars in the summer when the plum tomatoes are at their most flavoursome to last me for the whole year. It is not only a great way to preserve a bumper crop of tomatoes, but as you are making it yourself you can vary the flavours that you add to it. I do a batch with chilli added, one with coriander and lemon grass, one with strong basil flavour, another with oregano as the predominant flavour. Check out the blog in July for the passata recipe.
So back to the meatballs. Once they are cooked add the chestnuts to heat them through.
Now for the finishing touches.Heat some oil in a small sauce pan, and when hot add the sage leaves and fry until they are crisp. Drain on kitchen roll. Save the oil for flavouring future dishes.
Grate the parmesan.
Add the hot cooked gnocchi to the meatballs and gently stir to coat with the sauce. Dish up onto warm plates. Sprinkle over the grated parmesan and the fried sage leaves. Enjoy.