Fodderblog: The Best Balls Ever!

As part of Rob's Attempt To Get Back On Track with His Writing, I intend to ease myself in gently. It's been a while since I posted a recipe. And this one, my Lovely Readership, is a doozy.

I love meatballs. With spaghetti, or some cubetti potatoes, and of course slathered in a rich tomato sauce, they're an easy midweek supper. But they're surprisingly easy to make, and you know exactly what goes into them. Let me walk you through the creaton of the best meatballs you'll ever eat.

The meat is pork and chicken. To be precise, pork shoulder and chicken thighs. Both have enough fat in them to add tons of flavour and, more importantly, hold together without the need for breadcrumbs, eggs or other binders. All they need is a little care in construction.

I'm lucky enough to have a mincer attachment for our K-Mix, last year's Bake-Off inspired Christmas present. It's become a handy tool to take really cheap cuts of meat and make flavour-packed burgers and sausages. Meatballs are even easier. I added some sorry looking herbs from the supermarket (basil and parsley in this case, but thyme and sage would work fantastically), and ground away.

If you don't have flash-boy toys, go ask a butcher to do the chopping. They'll be happy to help.

While I was mincing, I had a couple of finely sliced leeks and a couple of cloves of garlic sizzling slowly in a pan. Once soft and fragrant, I let the veg cool a bit before squishing it into the pork and chicken mix. Don't mash it up too heavily, but make sure everything is well mixed. Add some salt and pepper, then gently form into glorious globes of gorgeousness.

Now the important bit. Clingfilm the balls, and stick them in the fridge for at least an hour. It'll help them to hold their shape. You notice that I've put them on baking trays over baking parchment. There's a good reason for that.

When you're ready to cook your balls, pop them in a pre-heated oven at 180C for about 25 mins, turning them halfway through. They'll leak out some oil while cooking, which will help them develop a fragile crust. Don't fiddle with 'em too much and they'll keep their shape and take care of themselves.

If you're thinking ahead, you'll have some cubed potatoes in the oven already, so that when the dinner gong goes you can whip something out of the oven that looks like this:

Now we're talking. Serve with a simple chunky tomato sauce, that's all you need. The meatballs are fragrant, herby and meaty without feeling too heavy, textured without feeling gritty, deeply flavoured without being greasy. I am dead chuffed with these little beauties, and I recommend you give them a go. A tasty autumnal treat!

 

(It has been drawn to my attention that some of you fnd the word “balls” inexplicibly hilarious. I have also been accused of pandering to said lowest-common denominator in this piece. I really don't know what you're on about. There's nothing wrong with popping a hot pair of balls in your mouth and noshing away).

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Rob

Writer. Film-maker. Cartoonist. Cook. Lover.

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