Pork Meatballs with Cheese Bomb Centre

On Saturday night my Mother bought mince pork but wasn't too sure what to make.  I remember eating at Rossopomodoro (Birmingham-Selfridges) and eating a pizza with pork and fennel- this is what inspired this dish. In addition my Mother has an obsession with fennel seeds and eats them 24-7! So I thought that the meal would be perfect to try.

All the recipes on my blog have not been made various times to perfect the recipe, all the recipes so far are recipes I have made for the first time. I have a good intuition about how much of each spice should go into the dish. This dish didn't require additional spices it was spot on and I am so happy to be sharing it with you all.

It's something that can be made in advance and you can freeze it too-perfect for the busy Christmas week.

Pork Meatballs with Cheese Bomb Centre

Serves 8

 

Ingredients

• ½ tsp garlic salt

• 500g mince pork
• 2 tsp fennel seeds
• 1.5 tsp chilli flakes
• ¼ tsp salt
• ½ tsp black pepper
• 1 tsp parsley
• ¼ tsp turmeric
• 1 tsp dried basil
• ½ tsp dried minced garlic
• ½ red onion, chopped and diced finely






1 slice of Warburtons 5 seed bread (thick slice on top of the loaf)
1 tsp smoked paprika
• 1 leek chopped
• 24 1cm x 1 cm cheddar cheese cubes
• 1 inch piece hot chorizo, cut into little cubes
• 650g Ragu Bolognese sauce- original smooth
• Napolina tin of tomatoes with herbs
  ½ tsp garlic salt
• Optional: grated parmesan to finish

    

Method

In a mortar and pestle grind the salt, black pepper, ½ tsp chilli and fennel seeds 

In a big bowl add the mince meat, spices from the mortar and pestle, turmeric, parsley, smoked paprika, basil, minced garlic, onion, and bread. Shape into 24 balls, prod your finger in the middle to insert the cheese and roll back up, ensure there are no gaps and the cheese isn't showing

       In a large pan (medium/low heat), fry the chorizo until the oils are released. Add the meat balls into the pan and shake the pan every 4-5 minutes to ensure all sides are cooked. After around 10  minutes they are cooked, transfer to a plate

b        In the same pan, add the leeks and add a little water so the chorizo doesn't burn and stick to

          the pan.  Place the lid on top and saute for 3-4 minutes. Add the cherry tomatoes

       Add the Ragu and tomatoes tin with herbs, add ½ tsp chilli and ½ garlic salt. Simmer for 10 minutes on a medium/high heat until thickened. Place the meatballs in the sauce and warm for an extra 5 minutes. Serve with spaghetti, homemade garlic bread & a dusting of parmesan cheese.

       It was a really tasty dish and I an so happy I made a big batch! Would love to find out about how        you make pork meatballs by commenting below. Also if you make this recipe please tag #basibeauty and follow me on the following to be updated on other recipes/beauty posts:

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Kimren xo

NB: Sorry about the random gaps in this post. My post isn't displaying properly for some strange reason