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Pork & pancetta meatballs.
Ingredients
1kg Pork shoulder mince
1kg Veal mince
500g Minced pancetta
300g Bread (old sourdough, crust removed and cut into squares
150g Milk
92g Parmesan, microplaned
255g Onion, chopped finely
47g Parsley, chopped finely
5x Eggs
45g Garlic
8g Chilli flakes
19g Salt
10g Pepper
Flour -for dusting the meatballs
Tomato sauce to cover (Tinned tomato form)
500g Chicken demi (properly reduced nothing too watery)
4x Basil sprigs
1x Red chilli cut in half
MOP.
For the meatballs combine the first set of ingredients (pork shoulder - Pepper) thoroughly ensuring everything has been mixed through evenly. Cook a piece off to check the seasoning. Once all mixed through allow the mix to sit for two hours before rolling these
When the mix is ready to roll, weigh out 45g’s of mix and roll this into a ball
Once you have rolled all of the mix roll the raw meatballs in plain flour ensuring the meatball is completely dusted in flour.
Once coated in flour deep fry the meatballs at 180c until seared on the outside. Remove the meatballs from the oil to a 1/1 100mm gastro tray and cover with the tomato sauce, chicken Demi, basil, chilli & rosemary
Cover the tray with foil and bake in the oven at 160c for 25 minutes.
For service warm up a couple of portions of meatballs