Beef stew with cheese scone dumplings
Pair our comforting beef stew with fluffy cheese scone dumplings to make it extra-special – it gets a touch of heat from cayenne
Pork meatballs
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 12-14
Skip to ingredients
- 400g pork minceor use half pork, half beef
- 1 small red onionor shallot, finely chopped
- 1 garlic clovefinely grated
- 50g breadcrumbs
- 1 egg
- ½ tbsp vegetable oil
To flavour (optional)
- 1 tsp tomato purée1 tbsp grated parmesan, 1 tsp lemongrass paste or 1 tsp English mustard
Nutrition: Per serving
- kcal70
- fat4g
- saturates1g
- carbs3g
- sugars0.4g
- fibre0.1g
- protein6g
- salt0.1g
Method
step 1
Put the mince, onion, garlic, breadcrumbs and egg in a bowl, along with your chosen flavouring. Mix well. Use your hands to fully combine the mixture, squeezing it through your fingers several times.
step 2
Form the mixture into 12-14 evenly sized meatballs, roughly the size of a walnut. At this point, you can freeze the meatballs (if the meat wasn’t previously frozen) in a sealed container for up to three months. Defrost completely in the fridge overnight before using.
step 3
Heat the oil in a large frying pan over a medium heat and brown the meatballs all over, about 8-10 mins. (You may need to do this in batches.) To fully cook through, reduce the heat and continue to fry, moving around every so often so they don’t burn. For best results, finish cooking in the sauce of your choice.
