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Lucy Loves…….Big Pork and Prosciutto Meatballs

Categories: East Sheen,East Sheen News,News

This week, Lucy is sharing this rib sticking, winter warming dish, perfect for family or for entertaining.

I know, I know, we should be eating some salad and keeping the carbs down to a dull roar in the run up to Christmas. Big-Pork-Prosciutto-Meatballs-recipe-lucyloves-foodblogBut, I am now of the opinion, for me at least, it’s too little too late. Also, it’s freezing outside, so salad is no one’s friend. We had a big family lunch this weekend for George’s birthday and it was all about the meat, potatoes and comforting puddings. All served alongside a huge bowl of purple sprouting broccoli, may I add, so all was not lost. And this is just the sort of food I feel like eating at this time of the year. I also love an exciting new recipe and my mouth started watering the minute I found this one for Big Pork and Prosciutto Meatballs.
This is such a simple, but tasty dish. Which is me all over, easy delicious recipes that is, I am neither simple nor tasty. The tomato sauce is made in a blender or food processor so no need to even chop an onion. The meatballs just involve a bit of mixing with your hands, don’t be squeamish, just get stuck in as this is the best way to mix then roll your lovely big meatballs. These are then wrapped in some prosciutto, adding a crisp saltiness, before a final simmer in the herby, wine laced tomato sauce. I love a meatballs and spaghetti based supper, but I have exhausted all my recipes. These Big Pork and Prosciutto Meatballs make a great family dish, but I also think these are special enough to serve to guests. It’s a rustic recipe, but no one will be able to resist how amazingly tasty it is. A huge thank you to Gourmet Traveller for the inspiration for this recipe.
This big individual meatball with salty prosciutto and flavourful tomato sauce is what winter evenings are crying out for. They take no time to whip up and make a interesting change from the usual smaller, less impressive meatball based dinners.

This recipe will feature on Lucy Loves later this week.

Big Pork and Prosciutto Meatballs Recipe

Serves 4, generously 

You will need a blender and a large saucepan, nothing too taxingBig-Pork-Prosciutto-meatballs-recipe-lucyloves-foodblog-east-sheen-village

  • Tomato Sauce
  • 2 x 400g tins tomatoes, chopped or whole, whichever you have to hand
  • 1 onion, roughly chopped
  • 2 garlic cloves
  • 150ml red wine
  • 1 tablespoon herbs, oregano, basil or Italian seasoning would be great
  • 2 tablespoons olive oil
  • Meatballs
  • 750g pork mince
  • 100g parmesan cheese, grated, or other strong cheese if you don’t have parmesanBig-pork-proscuitto-meatlballs-recipe-lucyloves-foodblog-east-sheen-village
  • 60g breadcrumbs, just blitz up a some sliced bread for these
  • 1 clove garlic, chopped
  • 1 1/2 tablespoons dried mixed herbs, as above
  • 1 egg
  • 4 slices proscuitto
  • 1 to 2 tablespoons oil
  • Cooked spaghetti, fresh basil and torn mozzarella to serve

For the sauce, take your blender and add the chopped onion, garlic, red wine and herbs. Now, my blender only had enough room for one of the tins of tomatoes, so add either one or two of the tins of tomatoes then blitz the whole business until smooth. Pop this to one side while you make the big balls.Big-pork-proscuitto-meatlballs-recipe-lucyloves-foodblog-east-sheen-village

In a large bowl, mix together the pork mince, grated cheese, breadcrumbs, chopped garlic, herbs and the egg. Start with a spoon if you like but best go in with your hands to mix thoroughly. Divide the mixture into 4 portions then roll into 4 large balls.  Carefully wrap each ball in a slice of prosciutto and pop to one side.

Take a large high sided frying pan and heat a tablespoon or 2 of oil. Add your big meatballs to the oil and brown on all sides. Keep them moving so they colour evenly. Now, pour in the blended tomato sauce, plus the extra tin of tomatoes if you didn’t have room to blend these, and the extra 2 tablespoons of olive oil and stir well around the meatballs. Put the lid on, turn down the heat and cook the balls and sauce for around 20 minutes or until fully cooked through.

Serve with a pile of spaghetti garnished with some fresh basil and lots of torn mozzarella.





Author: Lucy Kellett