Pork Balls in Wine Sauce

This is a tasty dish of pork balls baked in a wine sauce. Serve it with battered rice, leaf spinach and a lightly chilled

Tavcl rose wine.


K lb. minced pork

8 oz. lean bacon or gammon, minced

4 oz. fresh breadcrumbs

1 large egg

1 teaspoon salt

2 teaspoon black pepper

2 teaspoon ground allspice

2 tablespoons chopped fresh parsley

8 fl. oz. dry sherry

8 fl. oz. chicken stock

2 tablespoons wine vinegar

1 tablespoon sugar

1 teaspoon salt

4 teaspoons cornflour dissolved in

3 tablespoons water

Preheat the oven to moderate 350 F (Gas Mark 4, 180 C).

In a large mixing bowl, combine the pork, bacon or gammon, breadcrumbs, egg, salt, pepper, allspice and parsley. Using your hands, mix and knead the ingredients until they are well combined. Shape the mixture into 12 balls. Place the balls, in one layer, in a large baking dish. Set aside.

In a small saucepan, combine the sherry, stock, vinegar, sugar and salt over low heat, stirring constantly. When the sugar has dissolved, increase the heat to high and bring the mixture to the boil. Reduce the heat to low and stir in the cornflour mixture. Cook, stirring constantly, until the sauce has thickened slightly.

Remove the pan from the heat and pour the sauce over the meatballs.

Put the meatballs in the oven and bake them for 2 hours, basting occasionally with the sauce.

Remove the baking dish from the oven and serve immediately, from the dish.

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