Pork and veal meatballs with smoked bone broth
serves
4
Ingredients (12)
- 500g pork and veal mince
- 1 egg, lightly beaten
- 2 cups (100g) stale sourdough breadcrumbs
- 1 bunch herbs, leaves picked (we used flat-leaf parsley and tarragon), plus extra leaves to serve
- 2 garlic cloves, crushed
- Sauerkraut & grated parmesan, to serve
Smoked bone broth
- 1kg smoked ham hock
- 1 each onion, carrot (unpeeled) & celery stalk (celery leaves reserved), chopped
- 4 garlic cloves, chopped
- 400g can chopped tomatoes
- 1 cup hard herbs (we used thyme and bay leaves)
- 3/4 cup (100g) small dried shell pasta
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.For the broth, place ham hock, 3L water, chopped vegetables, garlic, tomatoes and herbs in a large stock pot and bring to a simmer. Cook for 1 hour or until broth is fragrant and hock is tender. Remove the hock and when cool enough to handle, shred the meat, discarding bones. Discard thyme and bay. Using a slotted spoon, remove vegetables from the broth and blitz in a blender until smooth. Return to the ham stock with the shredded meat and stir to combine.
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2.Place the mince, egg, breadcrumbs, garlic and the herbs in a large bowl, mix to combine and season. With slightly wet hands, roll 2 heaped tablespoons of the mixture into balls. Place on a plate and chill for 30 minutes to firm.
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3.Bring the broth to the boil. Add pasta, stir to combine, then reduce to a simmer. Add meatballs and cook for 10 minutes or until meatballs and pasta are cooked through. Remove from the heat and add extra herbs.
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4.Ladle into bowls and scatter with celery leaves and grated parmesan. Serve with sauerkraut.
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