Pork Meatballs with a Creme Fraiche, Tomato and Fresh Basil Sauce
Pork Meatballs with a Creme Fraiche, Tomato and Fresh Basil Sauce
(serves 8)
This dish was inspired by combining the ideas behind two of my favorite meatball dishes: one is freshly-minced chicken in a sour cream, brandy and paprika sauce, and the other, classic Italian pork meatballs. I thought the creaminess of the first sauce would be a nice addition to the traditional tomato flavors of the second sauce, and I was right. This is a rich, celebratory dish, full of Italian flavors but with the added luxury of creme fraiche.
for the meatballs:
about 2 lbs/1 kg boneless pork shoulder (joint or steaks)
about 1 1/2 cups/350 ml milk
about 1 1/2 cup/80g Panko (crisp) breadcrumbs
1 tbsp dried sage
2 tsps garlic powder
2 tsps sea salt
good grind fresh black pepper
for the sauce:
3 tbsps olive oil
6 cloves garlic, minced
1 small white onion, minced
2 tbsps Italian seasoning
1/2 cup red wine
3 soup-size tins whole tomatoes
2 tbsps tomato puree
1 1/4 cups/300 ml half-fat creme fraiche
splash of single cream
hot water to thin
large handful fresh basil, snipped into ribbons
spaghetti
grated parmesan
To make the meatballs, cut the pork into 2‑inch chunks and discard large areas of fat, but leave some fat. Pass through a coarse blade of a meat grinder. Mix the milk, breadcrumbs and seasonings and add the pork. Mix all well, adding more milk to make the mixture as wet as possible but still able to hold together in a ball.
Heat the olive oil in a large frying pan and fry the garlic, onions and seasonings, till garlic is soft. Pour in wine and stir well. Add tomatoes, crushing them in your hand as you go along. Add tomato puree and stir well. Add creme fraiche and cream and simmer over a low heat for 10 minutes.
Form the meatball mixture into golf-size balls and drop gently into the bubbling sauce. Cook for about 15 minutes, then turn gently over and cook for a further 15 minutes. At this point you may turn the heat off and let the flavors meld, if you have time, but it is not necessary.
When you are ready to eat, scatter the basil over the dish and turn the heat to low while you cook the spaghetti. Turn the meatballs once more and stir the sauce around the meatballs.
Serve with the spaghetti and grated cheese.